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Pud it away

Pud it AwayMake this delectable pudding in advance and keep it for the festive season… but hide it away or it won’t last a day…

Traditional Christmas pudding

Makes 1 pudding EASY 6 hours

  • 20ml (4 tsp) butter
  • 120g suet
  • 150g sultanas
  • 150g raisins
  • 120g currants
  • 60g candied citrus peel, chopped
  • 60g maraschino cherries, chopped
  • zest of 1/2 lemon
  • 45ml (3 tbsp) almond flakes
  • 2,5ml (1/2 tsp) ground cinnamon
  • 2,5ml (1/2 tsp) ground mixed spice
  • 2,5ml (1/2 tsp) nutmeg, grated
  • 60g (1/2 cup) cake flour
  • 120g castor sugar
  • 60g (1 cup) fresh breadcrumbs
  • pinch of salt
  • 150ml milk
  • 3 large eggs, beaten
  • 80ml (1/3 cup) brandy, plus extra for serving

First Steps

  1. Lightly butter the inside of a large, heat-proof glass mixing bowl (about 1,5 litres in capacity).
  2. Combine everything except for the milk, brandy and eggs in another large mixing bowl and mix with a wooden spoon until well combined and evenly distributed. Add the milk, brandy and eggs and give it a good stir.
  3. Fill the buttered bowl with the pudding mixture and cover tightly with foil – drape a large piece of foil over the top of the bowl and roll a thick edge with the foil hanging over the sides.
  4. Take the largest pot you have and place a saucer upside down on the base. Place the pudding on the saucer and pour in enough water to reach about two-thirds of the way up the side of the bowl. Bring the water to the boil, then reduce the heat, place a lid on the pot and simmer gently for 5 hours so that the pudding steams. It is very important to check the water level every 15 – 30 minutes, and top it up with more boiling water when necessary.
  5. Remove the pot from the heat and allow it to cool before you take the pudding out. Once cooled and out of the pot, cover the pudding tightly with a fresh piece of foil and set it on a shelf in a cool, dry place until ready to serve (as long as it is well sealed it will be fine for up to a month).
  6. To reheat, steam the pudding in the same way for 1 hour.
  7. To turn out, place a plate over the top and turn upside down, allowing the pudding to settle on the plate before removing the bowl.
  8. Pour about 60ml (1/4 cup) of brandy over the top and set it alight. Serve with homemade custard or fresh cream. For traditional authenticity, you can place a few silver coins in the pudding, but please remember to warn your guests before they bite on these. Merry Christmas!

Step 2

Step 3

Try more of Raymond Rundle’s home-cooked comforts in the entertaining atmosphere of Mambo’s Restaurant and Wine Bar in Cape Town. 3 Gray Road, Plumstead. Call 021-797-6341 or visit www.mambos.co.za.

Raymond Rundle's

Text by Raymond Rundle. Photographs by Graeme Borchers.

Article was taken from the December 2010 edition of Food and Home magazine.


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