Myrtle Allen's Christmas Pudding
Serves
8
Total Time
9hrs 20mins
Calories
473
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.
- Breadcrumbs200 g
- Caster sugar170 g
- Pastry flour3 tablespoons
- Mixed spice2 teaspoons
- Salt¼ teaspoon
- Sultanas225 g
- Currants55 g
- Raisins170 g
- Candied citrus peel115 gchopped
- Egg3beaten
- Cooking apple1cooked, peeled, cored
- Irish whiskey60 ml
- Butter170 gcold, grated
Ingredients
- 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. Mix in butter, egg, cooking apple and irish whiskey
- 4. Transfer pudding to smaller bowl, cover with parchment paper and then top with lid
- 5. Steam - 8 hr
- 6. The pudding will keep for up to one year, sealed in a cool dry place
- 7. To reheat, steam for 1 hr
- 8. Serve
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
