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Dark Christmas Pudding Recipe
Updated: Saturday, December 24, 2016


1.300 gms Currants
2.300 gms Raisins
3.120 gms Plain Flour ( Maida)
4.1 tsp Salt
5.1 tsp ground Ginger
6.1 tsp grated Nutmeg
7.1 tsp grounded Cinnamon and Cloves
8.240 gms Margarine shredded
9.120 gms Fresh breadcrumbs
10.120 gms Sugar (preferably jaggery)
11.60 gms Glace Cherries
12.60 gms Almonds blanched
13.30 gms Mixed Peel chopped
14.Few pieces rind of Oranges finely grated
15.Few pieces rind of Lemon finely grated
16.Juice of 1 Orange
17.2 Eggs
18.1 tsp Vanilla essence
19.6 Level tbsp Black treacle
20.1 tbsp Brandy

How to make dark christmas pudding:

1.Wash and pick the currants and raisins and dry thoroughly.
2.Sift the flour, salt and spices into a large mixing bowl.
3.Stir in the margarine, bread crumbs and sugar.
4.Chop and mix together the currants, raisins, cherries, almonds, mixed peel and orange and lemon rinds.
5.Stir these into the prepared dry ingredients.
6.Beat the orange juice with the eggs and vanilla essence and pour into the bowl.
7.Add the treacle and brandy and mix until thoroughly blended.
8.Turn the mix over into a greased pudding basin.
9.Cover the basin securely with double thickness of grease paper and tie securely.
10.place in a pressure cooker and cook till done.
11.When ready, remove cover and replace with fresh grease proof paper.
12.Store in a cool, dry, dark place.
13.To serve, steam the pudding again.
14.Turn out into a hot dish.
Pour a little warmed brandy round the dish and light before bringing to table.

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