Thursday, 11 December 2008
Gone are the days when I sweated over a hot stove boiling Christmas puddings - in Zimbabwe the temperatures go higher and higher and a hot kitchen is not a happy one.
This recipe is fail proof and quick and easy. It cannot be distinguished from a traditionally made pudding! 50 grams flour, white 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 1/2 teaspoon ground cloves 75 grams bread crumbs (fresh) 100 grams dark brown sugar 100 grams suet -- or butter or holsum 150 grams sultanas 125 grams Currants 25 grams chopped peel ( if individual fruits are not available use cake mix!) 1/2 grated rind and juice of a lemon 2 large eggs 2 tablespoons treacle 75 milliliters beer -- stout if possible 2 tablespoons brandy Sieve all dry ingredients together except the breadcrumbs. Stir in all remaining ingredients until completely mixed - the mixture should be sloppy. Place mixture into a lightly greases 1/2 litre pudding basin (1 pint) Cover with clingfilm and make a slit in the top to allow steam to escape. Cook on microwave high for 10 minutes. Allow to stand for 10 minutes after cooking - sprinkle with brandy and serve or freeze. You can store the pudding for up to one month in the fridge. Serving Ideas : Serve with brandy butter or brandy sauce. NOTES : Can be made in small egg poachers of cups and served as individual puddings. You can use mixed fruit or a combination of any dried fruits that you like. 1/4 cup of almonds or pecan nuts may be added as can glace cherries. These should be in addition to the other fruit.