Myrtle Allen's Christmas Pudding

by

Suvi Coffey

POSTED Thu, December 22, 2016

Serves

8

Total Time

560 MINS

Calories

472

Traditional steamed Christmas pudding. I've adapted the Ballymaloe recipe to accommodate vegetarians. The original Myrtle recipe calls for suet instead of butter. You can use either.

recipe-image

    INGREDIENTS


  • Breadcrumbs icon
    Breadcrumbs

    198.62 g (about 4 ¼ cups)

  • Caster sugar icon
    Caster sugar

    170.25 g (about ¾ cup)

  • Pastry flour icon
    Pastry flour

    3 tablespoons (about 22.95 g)

  • Mixed spice icon
    Mixed spice

    2 teaspoons (about 5.3 g)

  • Salt icon
    Salt

    ¼ teaspoon (about 1.5 g)

  • Sultanas icon
    Sultanas

    227 g (about 1 ½ cups)

  • Currants icon
    Currants

    56.75 g (about ½ cup)

  • Raisins icon
    Raisins

    170.25 g (about 1 cups)

  • Candied citrus peel icon
    Candied citrus peel

    113.5 g (about 37 ¾)chopped

  • Butter icon
    Butter

    170.25 g (about ¾ cup)cold, grated

  • Egg icon
    Egg

    3 (about 150 g)beaten

  • Cooking apple icon
    Cooking apple

    1 (about 150 g)cooked, peeled, cored

  • Irish whiskey icon
    Irish whiskey

    60 ml (about 57 g)

    METHOD


  • 1. Add breadcrumbs, caster sugar, pastry flour, mixed spice, salt, sultanas, currants, raisins and candied citrus peel to a clean large mixing bowl
  • 2. Mix until well combined
  • 3. Add butter to the batter
  • 4. Add egg, cooking apple and irish whiskey to a clean medium bowl
  • 5. Transfer egg mixture to batter
  • 6. Mix until well combined
  • 7. Transfer batter to small bowl
  • 8. Cover with parchment paper
  • 9. Steam - 8 hr
  • 10. Store in plastic container
  • 11. Steam - 1 hr
  • 12. Serve

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