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Recipes (continued)
Steamed Christmas Pudding
Serves: 4
Preparation: 25 minutes
Cooking: 3 ½ hours
melted butter, to grease
500g mixed dried fruit
½ cup brown sugar, firmly packed
90g butter
cup sherry or brandy
½ teaspoon bicarbonate of soda
2 eggs, lightly beaten
1 cup self-raising flour
½ teaspoon mixed spice
1. Brush a 6 cup capacity pudding bowl with
melted butter to grease. Combine the mixed
fruit, brown sugar, butter and sherry in a
medium saucepan. Place over medium heat
and cook, stirring, for 5 minutes or until
mixture boils. Remove from heat.
Add bicarbonate of soda and stir to
combine. Set aside for 5 minutes to cool.
2. Stir in eggs. Use a large metal spoon to
fold through flour and spices until just
combined.
3. Spoon mixture into prepared bowl. Cover
with a double layer of foil and tie firmly
with white unwaxed kitchen string to
secure.
4. Position bowl in steaming tray. Place lid
on and set timer (3 hours 20 mins).
5. Remove from tray. Remove from bowl. Cut
into wedges to serve.
Note: The water levels will need to be refilled
during the cooking time of this recipe.
Re-heat pudding by heating pudding in
Steamer for 1 hour prior to serving. Serve
with brandy custard.
Nutritional per serve: 18g fat; 3085kJ;
10g sat fat; 8.4g fibre; 32g carbohydrate
Sticky Date Pudding with Butterscotch
Sauce
Serves: 4
Preparation: 10 mins
Cooking: 45 mins
¾ cup coarsely chopped, pitted fresh dates
¾ cup boiling water
½ teaspoon bicarbonate of soda
40g butter, chopped
½ cup brown sugar, firmly packed
1 egg
1 cup self-raising flour
Butterscotch sauce
½ cup brown sugar, firmly packed
²⁄
³
cup light cream
40g butter
1. Place the dates and water in the bowl of a
food processor and process until combined.
Add soda and stand for 5 minutes.
2. Add butter, sugar, egg and flour and
process until combined. Pour into rice
cooker bowl. Cover with plastic wrap.
Place in steaming tray. Place lid on and
set timer (45 mins).
3. Meanwhile to make the sauce, combine
the sugar, cream and butter in a medium
saucepan and stir over low heat until butter
melts and mixture combines.
4. Spoon pudding among serving bowls.
Drizzle with sauce. Serve.
Nutritional per serve: 24g fat; 2666kJ;
15g sat fat; 4.3g fibre; 96g carbohydrate