- Apr 9th 2014
- 0 comment
Tags: Recipes , Christmas, Dessert, Pastry; Cakes & Biscuits
Tools: Slicer Shredder, Stand Mixers
Ingredients
- 225g sultanas
- 225g seedless raisins
- 225g currants
- 200g pitted prunes
- 50g diced dried apricot
- 50g glace ginger
- 125ml brandy
- 125ml orange liqueur
- 100g blanched almonds, toasted
- 6 slices white bread
- 1 medium carrot, peeled
- 1 small green apple, cut in half, core removed
- 1 cup dark brown sugar
- 1 tsp ground cinnamon
- 1 tsp mixed spice
- ¼ tsp nutmeg
- 1 x 250g packet prepared suet mix *
- 1 cup plain flour
- 300ml Guiness
- 4 large eggs
- Orange Liquor Butter
- 250g unsalted butter, softened
- 1â…“ cups (180g) icing sugar
- 2 tbs orange liqueur
- 1 tbs brandy
Method
- Grease a large 2L pudding bowl or 2 x 1L pudding bowls. Place a large sheet of baking paper over a large sheet of foil and create a pleat through the centre. Set aside.
- Using scissors, snip the dried fruits into smaller pieces and place into the mixing bowl of the stand mixer. Combine the brandy and orange liqueur in a small saucepan and warm over a low heat. Pour over the fruit.
- Attach the flat beater and mixing bowl to the stand mixer. Turn to speed 1 and mix until fruit is well combined. Cover and set aside for 2 hours.
- Attach the slicer shredder with the coarse drum to the mixer and place a bowl under the chute. Turn to speed 8 and shred the almonds, bread, carrot and apple.
- Attach the pouring shield to the mixing bowl. Add the bread crumb mixture to the dried fruit and mix on speed 1 until combined. Add the sugar, spices, suet mix and flour about ½ cup at a time and mix well. Add the Guiness and eggs, mix for 1 minute. Increase to speed 4 and mix for 30 seconds.
- Divide the mixture into the prepared pudding bowls and smooth the top. Place on the prepared paper and foil and secure with a double thickness of string, tie firmly. Run another double thickness of string across the pudding bowl and secure. This will act as a handle.
- Place a trivet or upturned saucer into the base of a large saucepan. Lower the pudding into the saucepan and carefully pour boiling water down the sides of the saucepan until half way up the pudding bowl. Simmer partially covered for 4 hours. During the cooking process, replenish with extra boiling water. Do not allow saucepan to boil dry.
- Remove from the heat and set aside until completely cold. Remove pudding from the bowl and wrap firmly in plastic wrap, then wrap in a clean tea towel.
- Place pudding bowl in a large ovenproof dish and pour in boiling water to come half way up the sides of the bowl. Place in oven and bake at 160C (140C fan forced)Â for 6 hours, replenishing the water as needed. Remove and cool.
- To reheat return pudding to the pudding bowl and cover as before. Using your chosen method of cooking, cook for 1 hour in the saucepan and 2 hours in the oven.
- Attach the flat beater to the stand mixer with the pouring shield. Place the butter into the mixing bowl and mix on speed 4 until creamy. Add the icing sugar gradually and mix for 3 minutes or until light and fluffy. Add the Cointreau and brandy and mix well.
Tips
- Suet is traditionally added to puddings, it gives a rich flavour and texture. For convenience and ease our recipes uses a suet mix - available at all supermarkets.
- The stainless steel mixing bowl is also suitable for storage. Plastic covers specifically designed to fit onto the mixing bowl are available from retailers.
Tags: Recipes , Christmas, Dessert, Pastry; Cakes & Biscuits
Tools: Slicer Shredder, Stand Mixers