6th Dec 2012
Palmers Favourite Christmas Recipes – 2
Make yourself a Palmers Pud! Christmas isn't complete without a gloriously booze-soaked Christmas pudding. We've got all the tools you need to make the perfect pud, so why not have a look at our kitchen range and try out our trusty Christmas pudding recipe below?
150g dried figs
125g mixed candied peel (chopped)
100g dried apricots (chopped)
75g glace cherries (halved)
2 apples (grated)
juice of 2 oranges (plus zest)
250g shredded suet
350g soft muscovado sugar
250g fresh breadcrumbs
175g self-raising flour
1tsp mixed spice
Soak the sultanas, raisins, figs, peel, apricots and cherries in the brandy overnight. The liquid won't cover the fruit, but just give it a good stir now and again.
Mix the grated apples, orange juice and zest, beaten eggs, suet, sugar and breadcrumbs and flour in a very large mixing bowl. Stir in the soaked fruit and the spice.
Divide the mixture between 2 x 1.5L plastic pudding basins. Cover with greaseproof paper.
Pop the lids on the basins and steam for 3.5 hours. Allow the puddings to cool then remove the paper and store in a cool, dry place till Christmas.
To reheat simply steam the puddings for a further 3.5 hours. Turn out and flame with brandy - voila!comments powered by Disqus