Individual Steamed Christmas Puddings
My grandmother made the best Steamed Christmas Puddings and I adored them. She had that great knack as most grandmothers do of making all those old favorites. Although her secrets I will never know, these were almost just as good… must have been the coins that she would always secretly put into a couple of them. Makes 11 x 200g puddings.
- 4 2/3 cups of mixed fruit
- 1/2 cup brandy
- 1 apple grated
- 1 carrot grated
- 1/2 cup ground almonds
- 1 1/2 cups firmly packed brown sugar
- 250g grated butter
- 4 cups fresh breadcrumbs made from stale bread
- 1/2 tsp. cinnamon
- 1/2 tsp. all spice
- 1/2 tsp. salt
- 1 cup plain flour
- 4 eggs
- Rind and juice of 1 orange
Mix the dried mixed fruit with the brandy and allow to stand over night.
Mix all the dry ingredients together with the apple, carrot, butter and the flour and in a separate bowl combine the eggs with the zest and orange juice.
Mix the fruit into the flour and butter mix and add the eggs, with a spoon mix all the ingredients together until a thick batter.
Grease a muffin tin and line the base with baking paper, spoon in the pudding mixture and cover with baking paper and then foil tightly gathered around the edges.
Place the tray into a large pan or if you have a steamer into the steamer and steam on 100c for 1 hour. If you are doing this manually you can steam the puddings in a baking tray over the stove, covered tightly with foil and replenishing the boiling water to keep the level continually up half way
Steam for 1-1/2 hours and allow to cool before turning out.
If you want to do these the old fashioned way in calico, boil the calico first then dust each piece with plain flour before spooning in the mix, tie up the puddings with string and steam as per above. Remove from the fabric when cooled.