Ingrédients pour 7 Cup Steamed Christmas Pudding With Butterscotch Sauce
- 1 1/2 cups raisins
- 1 1/2 cups sultana
- 1 cup self-raising flour
- 1/2 cup butter, plus extra for greasing bowl and buttering foil
- 1 cup fresh brown breadcrumbs
- 2 cups light muscovado sugar (1 cup for pudding, 1 cup for butterscotch sauce)
- 1 cup chopped mixed nuts, plus extra for garnish (optional)
- 1/2 tsp ground cinnamon
- 1 tsp ground mixed spice
- 1 cup milk
- 2 large eggs
- 1/2 cup double cream (as heavy cream for sauce), plus fresh cream for serving (optional)
- 1 tsp vanilla extract
- 1 1/2 cups currants
- 1 1/2 cups chopped mixed peel
- 1 cup shredded suet
- 1/4 tsp ground nutmeg
- Zest of 1 orange
- Pinch of salt (for butterscotch sauce)
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Comment préparer 7 Cup Steamed Christmas Pudding With Butterscotch Sauce
- **Prepare the Pudding:** In a large mixing bowl, combine 6 cups of mixed dried fruits (see ingredients for specifics), nuts (if using), mixed spice (1 tsp), ground cinnamon (1/2 tsp), ground nutmeg (1/4 tsp), and grated zest of 1 orange.
- Pour in 1 cup of milk and 2 large eggs. Stir until well combined.
- Pour the mixture into a 5-liter greased pudding bowl.
- Cover the bowl tightly with two layers of buttered aluminum foil, creating a pleat in the center to allow for expansion during steaming.
- Secure the foil with string. Place the bowl in a steamer or large pot with enough gently simmering water to reach halfway up the sides of the bowl.
- Steam for 2 to 2 1/2 hours, covered with a lid, checking and topping up the water level regularly.
- **Make Ahead (Optional):** If preparing in advance, remove the foil once cooled slightly. Wrap in plastic wrap, then a fresh layer of foil. Refrigerate for up to 1 week or freeze for up to 1 month. Thaw overnight before serving.
- **Serve:** If serving immediately, carefully unwrap and invert the pudding onto a serving plate.
- **Prepare the Butterscotch Sauce:** In a saucepan, combine 1 cup of brown sugar, 1/2 cup of butter, 1/2 cup of heavy cream, and a pinch of salt.
- Bring to a slow boil over medium heat, stirring constantly until the sugar dissolves and the sauce turns into a light caramel color and thickens slightly (2-3 minutes).
- Remove from heat and pour over the warm pudding.
- Garnish with whole mixed nuts (optional) and serve with fresh cream or brandy custard.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
249g
Fat
141g
Carbs
32g
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Time To Make Course Main Ingredient Cuisine Preparation Occasion Desserts Fruit Easy European Steam Dinner Party Heirloom Historical Holiday Event Kid Friendly Vegetarian Winter Puddings And Mousses English Scottish Nuts Dietary Christmas Welsh Seasonal Comfort Food Oamc Freezer Make Ahead Berries Pitted Fruit Taste Mood Number Of Servings Presentation Served Hot Technique 4 Hours Or Less
