Boiled Christmas Pudding
From the kitchen of Paige Kimmince
This recipe has been on northpole.com from the beginning… since 1996! We hope you enjoy this classic North Pole recipe. Let us know your opinion by submitting a review!
||Tags:||Good for parties/potlucks|
1/2 pound (2 sticks) butter
2 cups brown sugar
1 tablespoon treacle
2 1/2 cups plain flour
1 teaspoon bicarbonate soda
1 teaspoon cream of tartar
1/2 teaspoon nutmeg
1 teaspoon mixed spice
1 teaspoon cinnamon
1/2 cup rum
1 pound raisins
2 packets mixed fruit
Soak fruit and rum overnight
Cream butter and sugar
Add well beaten eggs and treacle (or molasses), then dry ingredients (sifted), then fruit.
Dip calico square in boiling water and cover with flour.
Spoon pudding mixture onto cloth.
Pull corners tightly and firmly to give pudding good round shape.
Tie firmly with string about one inch above top of pudding (this allows room for expansion).
Twist string around cloth about ten times to give firm seal. make handle from string ends for easier removal. Boil for five hours in large boiler with lid.
Replenish water every twenty minutes, or so.
When cooked, hang freely until completely cold. Store in fridge until needed.
Boil one hour before use and untie as quickly as possible.
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