This incredible Christmas recipe comes from Springhill Farm and is the perfect pudding for your festive feast!
Cream butter and sugar until light. Add eggs and mix.
Add carrot, orange rind, fruit and almond meal and mix well.
Add The Real Bread Mix – Fruit by Springhill Farm, spices, bi carb, brandy and drambuie. Mix well.
Lay out grease proof paper on the bench, and trace around both the bottom and top of the basins. Cut out the circles (4 in total – 2 large and 2 small).
Grease the basins well. Place the smaller circle into the bottom of both and divide the mixture evenly between the two basins.
Cover with the larger circle of greased baking paper.
Cover the pudding with a large sheet of baking paper. Tie firmly with string.
Make a handle of string and use it to lower the pudding into the large pot of boiling water. Steam covered for 3 1/2 hours. The water should come halfway up the side of the pudding bowl. Have the kettle boiling to add as needed to keep the pudding at a moderate boil.
Remove from the water, cover with fresh baking paper to cool a little.
Serve with brandy cream and custard!
Beat egg whites until thick.
Add castor sugar and beat until sugar is dissolved.
Fold in the cup of whipped cream and add the brandy.
Combine the milk, vanilla bean and seeds in a saucepan over a moderate heat until simmering. Remove from the heat and allow to sit for 15 minutes. Remove vanilla bean.
Beat the egg yolks and corn starch in a bowl with an electric beater. Add the sugar and beat until pale and thick.
Re-heat the milk to simmering point. Pour onto the egg yolks whisking continuously. Place this mix in a clean saucepan and cook over allow heat for 8 minutes stirring until the mixture coats the back of the spoon. Cool.
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