Christmas Pudding:
This year, chefs in HM the Queen's Royal kitchens have shared their recipe for a traditional Christmas pudding. We hope that some of you enjoy making it in your own homes.
The recipe will make two 1kg puddings. (2.2 Pounds each)
Ingredients:
250g raisins 3/4 cup plus 1 teaspoon
250g currants 3/4 cup plus 1 teaspoon
185g sultanas 1/2 cup plus 1 tablespoon
150g mixed peel 1/2 cup
250g suet or vegetarian suet 3/4 cup
250g breadcrumbs 3/4 cup
90g flour 1/4 cup
12g mixed spice 1 teaspoon
2 whole eggs 2 eggs
180g demerara sugar 5/8 cup
275ml beer 7/8 cup
40ml dark rum 2 Tablespoons
40ml brandy 2 Tablespoons
If you don’t want to use alcohol, you can substitute for orange juice or cold tea.
250g raisins 3/4 cup plus 1 teaspoon 250g currants 3/4 cup plus 1 teaspoon 185g sultanas 1/2 cup plus 1 tablespoon 150g mixed peel 1/2 cup 250g suet or vegetarian suet 3/4 cup 250g breadcrumbs 3/4 cup 90g flour 1/4 cup12g mixed spice 1 teaspoon 2 whole eggs 2 eggs180g demerara sugar 5/8 cup 275ml beer 7/8 cup 40ml dark rum 2 Tablespoons 40ml brandy 2 Tablespoons If you don’t want to use alcohol, you can substitute for orange juice or cold tea.Directions:
On Christmas Day, reheat your pudding in a bain-marie for 3-4 hours. Remove from the basin using a rounded knife or palette knife, flip out onto a plate, garnish or flambé and serve with brandy sauce and cream.
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.Source: The Royal Family Instagram.
On Christmas Day, reheat your pudding in a bain-marie for 3-4 hours. Remove from the basin using a rounded knife or palette knife, flip out onto a plate, garnish or flambé and serve with brandy sauce and cream.
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.Source: The Royal Family Instagram.
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