Boiled christmas pudding with homemade citrus peel
This is a recipe for the seasoned Christmas pudding maker, filled with all of the classic flavours and then some. It makes a great addition to the holiday festivities.
- 7 hrs 30 mins cooking
- Serves 12
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Ingredients
Boiled christmas pudding with homemade citrus peel
- 1 3/4 cup (250g) coarsely chopped seeded dates
- 1 1/2 cup (240g) dried currants
- 3/4 cup (120g) sultanas
- 3/4 cup (120g) coarsely chopped raisins
- 1/3 cup citrus or orange flavoured liqueur or orange juice
- 1/2 teaspoon baking soda
- 1 tablespoon boiling water
- 250 gram butter, softened
- 2 1/4 cup firmly packed dark brown sugar
- 4 eggs
- 1 cup plain flour
- 1 teaspoon ground ginger
- 4 cup stale breadcrumbs
Candied citrus peel
- 2 oranges
- 1 lemon
- 1 cup water
- 2 cup caster sugar
Citrus butter
- 250 gram butter
- 1 1/4 cup reserved citrus syrup (from citrus peel recipe, above)
Method
Boiled christmas pudding with homemade citrus peel
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1Combine fruit and liqueur in a large bowl. Add combined soda and water; mix well. Cover, stand overnight at room temperature.
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2Make candied citrus peel as recipe directs. (See below)
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3Make citrus butter; beat butter in a small bowl with an electric mixer until as white as possible. Gradually beat in 1 cup of the cooled reserved syrup. Roll butter mixture into a log shape; wrap in plastic wrap. Refrigerate or freeze until firm; cut into slices to serve.
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4Beat butter and sugar in a medium bowl with an electric mixer until just combined. Add eggs, one at a time, beating only until combined. Stir butter mixture into fruit mixture with citrus peel and 2 tablespoons of the reserved syrup from the peel. Stir in sifted flour and ginger, then breadcrumbs.
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5包装布丁在60平方厘米的原色的calico. Boil rapidly for 6 hours; replenish with boiling water as required (the water must not go off the boil). [Re-boil for 2 hours on the day of serving if preparing ahead.]
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6Accompany hot pudding with citrus butter; decorate with strips of candied citrus peel, or slices of candied orange.
Candied citrus peel
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7Peel rind thickly from oranges and lemon, including the white pith. Add rind to a medium saucepan of boiling water; simmer, uncovered, for 10 minutes. Drain, repeat boiling then simmering.
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8Combine the water and sugar in a medium saucepan; stir over medium heat, without boiling, until sugar dissolves. Add rind, simmer, uncovered, for 10 minutes. Remove pan from heat; stand for 10 minutes.
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9Transfer mixture to a heatproof bowl; stand rind in syrup overnight.
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10Place rind and syrup in a medium saucepan; simmer, uncovered, for 20 minutes. Remove rind from syrup; reserve syrup (you need about 1¼ cups of the syrup for the pudding and the citrus butter). Cool the rind and syrup; chop rind into pieces about the size of a currant.
Notes
You will need a 60cm (24-inch) square of unbleached calico. If the fabric is new, soak in cold water overnight, then boil for 20 minutes; rinse well before using. This pudding can also be steamed in a 2.25-litre (9-cup) pudding steamer.
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