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Last-minute christmas pudding
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Prep Time:
10 minutes
Cook Time:
180 minutes
Total Time:
190 minutes
Ingredients:
  • 300g (2 cups) plain flour
  • 2.50 gm mixed spice
  • 1.25 gm ground nutmeg
  • 1.25 gm ground ginger
  • 200g (1 cup, firmly packed) soft brown sugar
  • 1 375g pkt mixed dried fruit
  • 80g (1/2 cup) chopped pitted dates
  • 25g (1/2 cup) chopped toasted almonds
  • 500mls (2 cups) milk
  • 40g (2 tbsp) butter or margarine
  • 4.40 gm vanilla essence
  • 5.00 gm bicarbonate of soda
  • Icing sugar, to serve
Instructions:
  • Sift together flour, mixed spice, nutmeg, and ginger into a large bowl. Mix in soft brown sugar, dried fruit, dates, and almonds.
  • In a saucepan, gently heat the milk and butter or margarine until boiling. Remove from heat, then mix in the vanilla essence and bicarbonate of soda until well combined. Pour this milk mixture into the fruit mixture and stir until thoroughly mixed. Note that the pudding mixture will be quite moist.
  • Place the pudding mixture in the center of the calico cloth, then carefully wrap the cloth around the mixture and tie it tightly with string about 3cm above to allow for expansion while cooking.
  • Fill a large saucepan a quarter full with water and bring it to a vigorous boil. Carefully place the pudding in the pan, ensuring the water reaches halfway up the side of the pudding. Cover with a lid and simmer gently for 3 hours, topping up with additional boiling water as needed to prevent drying out.
  • Take the pudding out of the saucepan and let it rest for 10 minutes. Gently remove the cloth, flip it onto a plate, and sprinkle with icing sugar.
  • For optimal flavor, allow the pudding to cool by hanging it from a cupboard door before refrigerating. When ready to reheat, boil the pudding in water for 45 minutes as previously instructed.

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