DAY 5
This is a light Christmas pudding, a great treat when the mercury climbs and the thought of a dark, heavy version seems all too much. First up eat it hot, and then cool in the fridge, where the wonderful flavours deepen. Don’t forget the cream!
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Got a cracking Christmas pudding recipe? Email janine.graham@fairfaxmedia.com.au
Mum’s christmas pudding
- 1 cup currants
- 1 cup raisins, soaked overnight in ½ cup sherry
- 1 cup sultanas
- 200g white breadcrumbs (10-11 thick slices, blitzed in a food processor)
- 115g brown sugar
- 140g self raising flour
- 170g suet or 575g margarine/butter
- 1 tsp mixed spice
- ½ tsp nutmeg
- pinch salt
- 2 eggs
- 140g milk
Method:
►Rub suet/margarine/butter into flour until crumbly.
►Add sugar, mixed spices and nutmeg and breadcrumbs. Add fruit and mix with beaten eggs and milk.
►Pour into pudding cloth (which has been scalded in boiling water).
►Tie firmly with string and boil for in a large pot three hours, checking regularly that there is enough water and topping up where necessary .
►Serve with cream, ice cream or custard.
Recipe: Juanita Greville, Group Managing Editor, New England (Fairfax), courtesy of her mother, Eileen Greville.
