Christmas Pudding
Recipe - Grange Sligo - Kavanaghs
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
8
Servings
Shop Ingredients
Makes 8 servings
SuperValu Flaked Almonds (100 g)
€1.39€13.90/kg
SuperValu Currants (375 g)
€2.20€5.87/kg
Not Available
Age restricted item
Paddy Irish Whiskey (70 cl)Only €22.09
€22.09€22.09/70cl
Shamrock Mixed Peel (200 g)
€2.35€11.75/kg
Funky Soul Ground Mixed Spice (34 g)
€0.79€23.24/kg
Funky Soul Ground Nutmeg (40 g)
€2.99€74.75/kg
SuperValu Plain Flour (2 kg)
€2.55€1.28/kg
SuperValu Raisins (375 g)
€1.89€5.04/kg
SuperValu Sultanas (375 g)
€2.09€5.57/kg
SuperValu Irish Creamery Butter (454 g)
€3.59€7.91/kg
Sunny South Pitted Black Cherries in Syrup (425 g)
€2.55€6.00/kg
SuperValu Rich Dark Brown Sugar (500 g)
€1.35€2.70/kg
SuperValu Fresh Breadcrumbs (300 g)
€1.85€6.17/kg
SuperValu Signature Tastes Seedless LemonGold Lemons (3 Piece)
Only 99c
€0.99€0.33 each
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.