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Christmas Pudding
Preparation time: 30 minutes
Cooking time: 2 hours, plus 2 hours to reheat
Serves: 4
Notes:
•
This pudding is improved if made up to a month in advance and
stored in the fridge until needed. It can be conveniently re-
steamed straight from the fridge when required. However, if you
don't have enough time to prepare the pudding in advance, 2
hours steaming is sufficient.
•
You will need a pudding basin (not plastic) of approximately 750ml
capacity. Make sure this will fit into the Rear Container with the lid
fitted properly before you begin. If preferred, 4 individual non-stick
dariole moulds, each of approximately 200ml capacity may be
used. In this case, follow the recipe below but divide the mixture
equally between the four moulds.
Ingredients:
•
75g currants
•
50g raisins
•
50g sultanas
•
50g mixed peel
•
1½ tbsp brandy
•
1 tsp mixed spice
•
25g plain flour
•
Pinch salt
•
50g fresh white breadcrumbs
•
50g dark brown soft sugar
•
50g suet
•
Zest of ½ lemon
•
1 medium egg, beaten
•
2 tbsp milk
•
2 level tbsp black treacle
Method:
1
Grease the pudding basin and place a circle of non-stick baking
paper into the base.
2
Put the dried fruit into a mixing bowl and stir in the brandy.
3
Stir in all the remaining ingredients, mix well and then place into
the prepared basin, lightly press down the mixture and level the
surface.
4
Cover the pudding with a double layer of non-stick baking paper,
and then a layer of foil. Form around the basin and secure with
string.
5
Place the basin into the Rear Container and cover the Container
with the Lid.
6
Set the time for the pudding using the rice preset (40 minutes)
and adjust to 60 minutes. Press the Start/Pause Button.
7
When an hour has elapsed, the Intellisteam will beep and switch
onto Keep Warm. Cancel this by pressing the Start/Pause Button
and then reset as point 6 above for a further 60 minutes, topping
up the water level in the Water Tank if necessary.
8
To serve the pudding, remove from the Rear Container using oven
gloves and leave to stand for 5 minutes before carefully running a
palette knife around the edge of the basin, invert onto a serving
plate, remove the baking paper circle and then serve with white
sauce or brandy butter as desired.
9
To store, leave the pudding until cold, then remove the paper and
foil, re-cover with fresh paper and foil as before and secure with
string. Store the pudding in the fridge for up to one month.
10
When ready to use, reheat straight from the fridge and steam in
the Rear Container as detailed above for 2 hours.
Contact Us
Helpline
If you are having a problem with your appliance, please call our
Helpline, as we are more likely to be able to help than the retailer
you purchased the item from.
Please have the product name, model number and serial number
to hand when you call to help us deal with your enquiry quicker.
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or recipe ideas to help you get the most out of your products, join
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