Desserts
Traditional Christmas Pudding
Recipe by Ninja Kitchen
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- 200g sultanas
- 200g raisins
- 100g currants
- 3 tbsp brandy or port
- 1 Juice and finely grated zest of orange
- 100g self-raising flour
- 1 tsp mixed spice
- 75g fresh white breadcrumbs
- 1 small apple, peeled, cored and grated
- 100g soft brown sugar
- 75g vegetarian suet
- 50g whole blanched almonds, roughly chopped
- 2 eggs, beaten
- 2 tbsp milk
- Serve with brandy butter
Utensils
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Step 1
Put the dried fruit in a large bowl and mix in brandy or port and orange. If possible, cover and leave overnight.
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Step 2
Sift the flour and spice into bowl and add all the other ingredients, mixing well.
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Step 3
Grease a 1L pudding basin and place a small circle of baking parchment in the bottom of basin. Spoon mixture into basin and top with another circle of baking parchment. Then cover with a piece of foil large enough to overlap the sides and pleating in center to allow for expansion. Tie with string.
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Step 4
Pour 1.5L water into cooking pot. Place pudding into cook and crisp basket.
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Step 5
Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 70 minutes. Select START/STOP to begin. When pressure cooking is complete, allow to cool naturally. Carefully remove lid when unit has finished releasing pressure.
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Step 6
This pudding can be made in advance and left to mature. Make sure pudding top is dry. Overwrap in foil and store in a cool dry place.
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Step 7
Serve with brandy butter.
