Name: Boiled christmas puddings
Prep time: 60 min
Cook time: 150 min
Total time: 210 min
Yield: 12
Ingredients: 500 gram mixed dried fruit; 250 gram soft dried figs, chopped; 1/2 cup brandy; 250 gram butter, at room temperature; 1 cup firmly packed brown sugar; 5 eggs, at room temperature; 2 tablespoon treacle; 2 cup soft fresh breadcrumbs; 1 cup plain flour, plus 3/4 cup extra; 1 teaspoon bicarbonate soda; 1 teaspoon ground allspice; whipped cream, to serve

Ingredients

500 gram mixed dried fruit

250 gram soft dried figs, chopped

1/2 cup brandy

250 gram butter, at room temperature

1 cup firmly packed brown sugar

5 eggs, at room temperature

2 tablespoon treacle

2 cup soft fresh breadcrumbs

1 cup plain flour, plus 3/4 cup extra

1 teaspoon bicarbonate soda

1 teaspoon ground allspice

whipped cream, to serve

Method

1.Combine fruit and brandy in a bowl. Cover with plastic food wrap and stand overnight.

2.Using an electric mixer, beat butter and sugar in a bowl until light and creamy. Add eggs, one by one, beating lightly after each addition. Fold in the treacle, breadcrumbs, sifted flour, bicarbonate of soda and allspice.

3.Bring 2 large saucepans, three-quarters full of water, to the boil.

4.Working with 1 piece of cloth at a time and using rubber gloves to protect hands, dip prepared calico into boiling water; wring out excess water.

5.Spread hot cloth out on work surface. Quickly rub extra flour onto cloth to form a large circle at the centre. Place a quarter of the pudding mixture on flour.

6.Tie puddings securely with string, as close to the pudding mixture as possible.

7.Gently lower puddings into boiling water. Cover with tight-fitting lids. Boil. Adding boiling water as required, for 2 l/2 hours.

8.Remove puddings from water. Hang puddings to dry (don’t let base rest on bench or pudding will have a flat top). Set aside for 15 minutes or until cloth has dried.

9.Place puddings on a plate or board. Remove string. Peel back top of cloth. Turn onto a plate. Carefully peel remaining cloth from puddings to prevent ‘skin’ sticking to cloth.

10.Set aside for 20 minutes or until puddings become firm. Serve with cream.

You’ll need 4 x 40cm-square pieces of unbleached calico. Before using, soak in cold water overnight. Boil for 20 minutes the next day; rinse well. Make ahead: Cook fruit mixture 1 month ahead. Store in a cool dark place, stirring occasionally. To reheat: Boil for 1 hour in unbleached calico; suspend puddings for 10 minutes before serving. You’ll need 4 slices day-old white bread.
Note

Woman's Weekly Food

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