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Charlesworth’s Santa’s Favourite Pudding

August 16, 2018

Santa's Favourite Pudding is also our favourite pudding, and there's no wonder as to why. With sticky, brandy soaked fruit, sugar, nuts, and all things nice - it is a Christmas necessity. 

The Charlesworth Ingredient kit required to make this recipe can be purchased in-store from 26 September 2018. Available now online >> click here to shop <<

  • Prep: 10 mins
  • Cook: 4 hrs

Ingredients

Ingredients

100 g Charlesworth Diced Dried Apricots

145 g Charlesworth Diced Dried Prunes

145 g Charlesworth Seeded Raisins

145 g Charlesworth Sultanas

75 g Charlesworth Glacé Ginger pieces

140 g Charlesworth Diced Pitted Dates

Other ingredients Required

125 g Butter

1 cup Brown Sugar, firmly packed

3 Eggs, lightly beaten

3 cup Fresh breadcrumbs (6-7 slices)

1/2 cup (75g) Plain flour, sifted

1/4 tsp Bicarbonate soda

1/2 cup Milk

1/2 cup Brandy

Brandy Butterscotch Sauce

300 ml Cream

100 g Butter, chopped

1 1/2 cup Brown Sugar

2 tbsp Brandy

2 tbsp Golden Syrup

Directions

Method

1In a large bowl, cream butter and sugar until light and fluffy, beat in eggs one at a time. Add the bag of premixed Charlesworth products (and the Glacé Ginger, if desired) to the mix and stir well. Add the milk, brandy, breadcrumbs, sifted flour and bicarbonate soda. Mix thoroughly.

2Liberally grease a 2L Pudding Bowl (or a 2L Pyrex Bowl). Spoon in mixture and cover the pudding bowl with a double sheet of baking paper & a sheet of foil. Tie securely with string. It is also helpful to tie an extra piece of string across the top of the bowl to make a handle. This will help you remove the bowl from the boiling water. Place bowl on an upturned saucer in a large saucepan with enough boiling water to come halfway up side of bowl, cover and stream for 4 hours. Maintain water level by topping up with boiling water as needed, but don't allow water to reacher the paper level. After cooking, allow to cool and store in the fridge until required.

Helpful Hints

1To reheat on Christmas Day, steam a further 1.5 hours in a saucepan of boiling water. For a 'nutty' pudding, add 125g Charlesworth Slivered Almonds. Charlesworth Dried Pineapple could be substituted for Charlesworth Glacé Ginger pieces.

2Serving suggestion: Top pudding with icing or serve with brandy butterscotch sauce, cream, custard or ice cream. Enjoy!

Brandy Butterscotch Sauce

1Put cream, butter, brown sugar, brandy and golden syrup in a saucepan. Stir over medium heat until melted and well combined.

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