INGREDIENTS Fruits for Baking 1 lb. raisins 1 lb. currants 1 lb. prunes Mixture of rum and port wine (Red label wine if possible) Christmas Pudding 1/2 lb. butter 1/2 lb. granulated sugar 2 tbsp. browning 2 tsp. vanilla 1 tsp. of almond flavouring
1 teaspoon rose water 2 tsp. lime juice 1 tsp. lime or orange rind 6 eggs 4 cups mixed fruits (raisins, currants, prunes, citron, cherries, dates)* 6 oz. bread crumbs 6 oz. all purpose flour 1-1/2 tsp. baking powder 1/4 tsp. salt 1/2 tsp. ground cinnamon 1/2 tsp. ground nutmeg 1/2 tsp. ground ginger 1/4 tsp. ground cloves 1 cup white rum 2 cups Port or Brandy
INSTRUCTIONS
If possible soak raisins, currants and prunes for up to a year in rum and wine in a tight lid glass jar. DO NOT soak the dates, cherries or mixed peel FOR THE CHRISTMAS PUDDING: Prepare tin by lining sides with 2 thicknesses of paper and the bottom with 4 thicknesses of brown paper and 1 of greaseproof paper. Or line with parchment paper bottom and sides of cake pan. Grease 9-inch tin with shortening.
1. Beat butter and sugar until light and fluffy.
2. Mix in browning, vanilla and almond flavouring, lime juice and rind.
3. Add eggs one at a time and beat in well. Add soaked fruit, cherries and dates ( You can
4. blend the fruits if needs be)
5. Mix breadcrumbs, flour, baking powder, salt and mixed spice
6. Add alternately with white rum and port wine/brandy.
7. Pour into prepared baking tins or steaming basins 3/4 full.
8. Cover and make steaming basin watertight.
9. Place in steamer, or put over boiling water.
Continue to add boiling water until pudding steams, approximately 3 to 3 1/2 hours. Cooking time varies with size of container. If you do not have a steamer you can use the oven by setting the baking tin in water or set a pan of boiling water below the pudding.
Use remaining red wine to wet cakes while they are still warm. White rum may also be used. The amount of browning added is based on colour preference.
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