STEAMED CHRISTMAS PUDDING:
This is a family favourite which we make every Christmas. You can also make the presentation especially dramatic by 'flambéeing' it and serving it in a darkened room. It is complemented by a lemon sauce, but you can also make a brandy hard sauce if you prefer.
Combine all pudding ingredients in large mixing bowl and adjust spices to personal taste. Transfer to heat-proof containers (I use ceramic dishes) and cover with waxed paper fixed with a string. Steam in covered pot for 3 1/2 hours (I use a large pasta pot with a steamer basket to keep the pudding containers above the level of the boiling water; ensure pan doesn't boil dry). If flambéeing, invert container onto serving plate, ladel brandy over just before serving and set alight.
Lemon Sauce: Stir sugar and cornstarch together in saucepan, whisk in boiling water, stirring constantly. Cook over low heat for five minutes, continuing to stir. Remove from heat and add remaining ingredients.
Back to TOP OF PAGE
Back to RECIPES PAGE