Ingredients for Bink's Traditional Aussie Chrissy Pud
- Currants
- Raisins
- Sultana
- Mixed Peel
- 250g unsalted butter, softened
- Fresh Breadcrumb
- 250g dark brown sugar
- Mixed Spice
- Lemon, Juice And Rind Of
- Nutmeg
- Eggs
- Brandy
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How to Make Bink's Traditional Aussie Chrissy Pud
- Combine dried fruit, brandy/rum, lemon zest and juice in a large bowl. Cover and let soak for at least 2 weeks (preferably longer).
- Cream together softened butter and brown sugar until light and fluffy.
- Gradually add beaten eggs to the butter mixture, beating well after each addition.
- Stir in self-raising flour, cinnamon, nutmeg, cloves, and salt.
- Gently fold in the soaked fruit mixture and milk.
- Grease a 4 1/2-pint pudding basin thoroughly.
- Pack the pudding mixture into the prepared basin.
- Cover tightly with greased aluminum foil, securing with string.
- Steam for 4 hours (or 6 hours for a double recipe).
- For best results, allow the pudding to cool completely before serving.
- On serving day, re-steam for 2 hours for an extra-moist pudding.
- Serve warm with generous portions of double cream, brandy custard, and vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
122 g
Sugar
2322g
Fat
471g
Carbs
278g
