today i decided to go back to making my own xmas puddings having bought them the last two years, this was mainly due to time ie the staying in all day steaming them.
so i have used my very reliable recipe but am going to steam them in the slow cooker, i also have one on the hob as had too much mixture for the size of the two pots i could fit in the slow cooker.
i have a 1 1/2 pt one & a 3/4 pt in the slow cooker and a 1 1/2 pint one on the hob.
i will let you know tomorrow how they turn out.......
heres the recipe i use, it should make 2 x 2 1/2 pt puddings
i soak the dried fruit in sherry usually for about 5 hrs or overnight but i've used up dribs and drabs of alchohol in drinks cupboard inc, port, fortified wine, ginger wine and red wine it plumps the fruit up and makes the puddings really moist !!
RECIPE
8oz/225g sultanas
8oz/225g currants
8oz/225g raisins
6oz/150g mixed peel
1lb/450g dark muscavado sugar
2oz/50g chopped walnuts (opt)
8oz/225g fresh breadcrumbs
8oz/225g shredded suet
3oz/75g plain flour
1tsp/5ml ground nutmeg
1/2tsp/2.5ml cinnamon
pinch of salt
grated rind and juice of 2 lemons
1 grated cooking apple or similar
1 grated carrot
3 tbsp of brandy or tia maria
3 large beaten eggs
METHOD
its not too important to be honest but basically i mix dry ingredients first then add wet ingredients mixing as you go. place in to greased pudding basins cover mixture with greaseproof paper and then cover the basin with foil leving a fold in the foil for expansion, and either steam on the hob for 7 hours
or (slow cooker) warm the slow cooker for 15mins then add a saucer under each pudding and top up 3/4 of the way up pudding with boiling water. cook on high for 1hr then 12 hrs on low
or 7hrs high on high
