Christmas Pudding

Recipe - Ballaghaderreen - Duffy's

Christmas Pudding

Prep Time20 Minutes

Servings8

Cook Time540 Minutes

Ingredients

75 g Almonds chopped

110 g Currants

2 - Fresh Egg

100 ml Irish Whiskey

110 g Mixed Peel

0 tsp Mixed Spice

0 tsp Nutmeg

45 g Plain Flour

110 g Raisins

150 g Sultanas

110 g SuperValu Butter melted

110 g SuperValu Cherries chopped

110 g SuperValu Dark Brown Sugar

75 g SuperValu Fresh Breadcrumbs

1 - SuperValu Lemon rind and juice

Directions

If possible, allow the fruits to soak in 100ml of whiskey or brandy overnight.
Mix all the dry ingredients together in a bowl. Add the brandy-soaked fruit and mix until all the ingredients are combined.
Add the lemon rind, juice, melted butter and eggs and mix well.
Place in a well-greased 1½ pint/850ml pudding bowl.
Cover with two well greased pieces of greaseproof paper, making sure there is a fold across the middle.
Place a double layer of tin foil or alternatively the lid of the pudding bowl on top.
Place the pudding bowl into a large saucepan half-filled with water.
Bring the water to the boil and then reduce to a very gentle simmer.
Steam for 5½ hours, making sure that the water does not boil off.
After the cooking time has elapsed, remove the pudding from the water, remove the lid and greaseproof paper and allow the pudding to cool down completely.
When cold, re-cover as before with fresh paper and store till needed.
On Christmas morning, you will need to steam the pudding for a further 3½ hours. The process is the same as before.
Serve with softly-whipped cream with a little brandy mixed into it.

20 minutes

Prep Time

540 minutes

Cook Time

Servings

Recipe

If possible, allow the fruits to soak in 100ml of whiskey or brandy overnight.
Mix all the dry ingredients together in a bowl. Add the brandy-soaked fruit and mix until all the ingredients are combined.
Add the lemon rind, juice, melted butter and eggs and mix well.
Place in a well-greased 1½ pint/850ml pudding bowl.
Cover with two well greased pieces of greaseproof paper, making sure there is a fold across the middle.
Place a double layer of tin foil or alternatively the lid of the pudding bowl on top.
Place the pudding bowl into a large saucepan half-filled with water.
Bring the water to the boil and then reduce to a very gentle simmer.
Steam for 5½ hours, making sure that the water does not boil off.
After the cooking time has elapsed, remove the pudding from the water, remove the lid and greaseproof paper and allow the pudding to cool down completely.
When cold, re-cover as before with fresh paper and store till needed.
On Christmas morning, you will need to steam the pudding for a further 3½ hours. The process is the same as before.
Serve with softly-whipped cream with a little brandy mixed into it.