The Deves Christmas Pudding
- Ready In:
- 6hrs 30mins
- Ingredients:
- 19
- Yields:
-
1 pudding
ingredients
- 225 g butter
- 1 cup brown sugar
- 4 eggs
- 1 tablespoon jam
- 2 teaspoons bicarbonate of soda
- 250 g dried figs
- 250 g dried apricots
- 250 g dried apples
- 250 g dried orange peel
- 500 g dates
- 500 g sultanas
- 1 liter rum
- 2 cups plain flour
- 2 tablespoons self raising flour
- 1⁄2 teaspoon mixed spice
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1⁄2 cup dry breadcrumbs
directions
- First chop dates and mix all the fruits together, put them in a large bottle or Jar and pour in the rum untill at the brim. seal up tight and leave for a month.
- Put the boiler on the boil.
- Cream together the butter and sugar then mix in the eggs one at a time, then the jame and next the carb soda.
- In a seperate bowl: Sift together the flour with the spices and salt.
- Spoon the flour mix one spoonfull at a time into the butter mix. When all is combined add in the bread crumbs.
- Mix thoroughly. Now add the Fruit and mix untill it is all coated and appears smooth and glossy. SHould stay slightly peaked when you pull the spoon out.
- Time to put the mix into a cloth.
- Place the cloth in the boiling water to scald it for 5 minutes. Have a colander and tongs handy as you want to ensure that when you take the cloth out you layer it evenly into the colander.
- Sprinkle flour over the cloth in a thick coating: this makes the skin of the pudding when its cooked.
- Scrape the mixture into the cloth. When all the mixture is inside take the corners of the cloth and get someone to tie the string about 2cms away from the top of where the pudding forms. This allows for it to grow when you cook it.
- Cook the pudding for 4 hours in the boiler ensuring that the water is constantly topped up. Then hang the pudding untill you need it. It will reheat when you put it back on the boil for a further 2 hours. (you dont need to cure it for months on end, 4 days is the minimum hang time).
- To serve: Put the hot pudding in the colander and allow to drain. Cut the String and turn back the cloth. Put platter on the pudding, hold the colander and cloth as you turn the lot over.
- Pull the cloth back slowly.
- Serve with steaming hot vanilla custard.
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RECIPE SUBMITTED BY
I’m a Libra, I’m also an INFP (Jung - Myers-Briggs typology). The INFP explains me better then my star sign.
I’m a sloppy perfectionist. I crave solitude. I’m constantly in need of an escape. I’m a huge music fan with the smallest music collection. I’m quietly spoken with wild ideas and a hyperactivity problem I keep in check by exercise. I’m an artist, a painter, a photographer, and a writer. I like to use a new word every time I discover it. I love to read and I am currently catching up on the classics (if you have a book that I have to read, tell me). I'm a Martial Artist with a green belt in free style Kung Fu (Akido, Bushido, Kali and Karate also). I'm also about to do the intermediate course in pole dancing. I love to cook, its my meditation after a long day. I wish that I could be in a rock’n’roll band. I love to write. I'm an insomniac. I'm mainly vegetarian. I live on 14 acres of Austrlaian Bush. I miss Melbourne. I love Thunderstorms. I consider myself a Photographer.
I am silly/serious, often aimless, sometimes arrogant, always contradictory; which means it takes people a long time to really know me. I can be blunt to the point of rude, overly critically, in the need to always be right with a fundamental difficulty of understanding humans. I'm hyper active most of the time. I NEED to learn to accept existence.