 |
| Pudding |
| 1. |
Combine dried fruit, almonds and rum
in a non-metal container. Cover and
leave to stand overnight. Mix treacle
into the fruit mixture. |
| 2. |
Cream butter and sugar together until
light and fluffy. Beat in the eggs,
one at a time. |
| 3. |
Sift the flour and spices together
and commence to fold into the butter
mixture, alternating with the fruit
mixture and breadcrumbs. Lastly, mix
in the dissolved bicarbonate of soda. |
| 4. |
Pour mixture into a well greased,
3 litre pudding basin. Cover with a
piece of greaseproof paper, greased
with butter on both sides, and place
the lid on firmly. |
| 5. |
Place pudding basin in a boiler with
enough water to come half way up the
side of the basin. Cover with lid and
boil for 5 hours, replenishing water
as needed. Keep attending to pudding
so as not to boil dry. |
| 6. |
When cooked, cool and refrigerate
in its basin until needed (up to 4 weeks).
To reheat, boil as above for 1 hour.
|
| |
|
| Apricot
Rum Butter |
| 1. |
Soak the apricots in water for several
hours. Drain and pat dry with kitchen
paper. Chop finely. |
| 2. |
Beat butter until white and fluffy
with an electric mixer. Beat in icing
sugar, almonds, rum and lemon zest.
Add chopped apricots and beat to mix
well. |
| 3. |
Pile into pots and refrigerate until
required. Alternatively, place teaspoonful
sized mounds onto an oven tray and refrigerate
until set. |
| 4. |
When set, remove from to a covered
container and store in refrigerator
until required. |
| 5. |
Serve with hot Christmas pudding. |
