Christmas Puddings
Ingredients:
- 50g/2oz unsalted butter for greasing
- 250g/10oz suet
- 90g/3.5oz plain flour
- 90g/3.5oz fresh white breadcrumbs
- 25g/1oz candied lemon, finely diced
- 40g/1.5oz candied orange, finely diced
- 150g/6oz raisins
- 150g/6oz currants
- 150g/6oz sultanas
- Zest of 1 lime, juice of ½
- 90g/3.5oz soft brown sugar
- 2.5g/½ tsp grated nutmeg
- 2.5g/½ tsp ground cinnamon
- 1.25g/¼ tsp salt
- 2 free range eggs
- 30ml/1fl oz dark rum
- 30ml/1fl oz brandy
- 300ml/1/2pt milk
For the Carolans Irish cream liqueur butter:
- 125g/5oz unsalted butter, softened
- 125g/5oz icing sugar, sifted
- 90ml/6tbsp Carolans Irish Cream liqueur
Time
Preparation time overnight, Cooking time 1-2 hours
Instructions
Lightly butter ten dariole moulds and set aside.
Combine all ingredients in a large bowl and leave to marinate overnight. The mixture should be fairly wet but if not add a little more milk and brandy, but do not go overboard on the brandy.
Divide the mixture between the prepared moulds, filling them to about 1cm/½in from the top.
Cut out a disc of greaseproof paper and place it on top of each, so that it is in contact with the mixture.
Lightly butter ten squares (just bigger than the top of a dariole mould) of greaseproof paper and sit ten equal sized squares of tin foil on the non-buttered side. Fold each one in the centre to create a pleat. Cover each pudding, buttered side down, securing the foil and parchment with string tied tightly around the outside.
Stand each basin on a cooling rack in a large pan filled with sufficient water to come two thirds of the way up the side of the pudding bowls. (May need to use a couple of pans if making ten).
Bring to the boil and simmer for 40-50 minutes topping up with more water as necessary along the way. Be careful not to let the water level fall too far or else the pudding will not cook properly.
Cool and store in the fridge or a cool room until Christmas Day. To reheat, return to the pan as before and simmer for 10-15 minutes.
Meanwhile, to make the cream liqueur butter, soften the butter in a large bowl until creamy. Add the icing sugar and the liqueur, stirring well to combine.
Spoon the butter into the centre of a piece of cling film. Wrap the cling film around the butter to produce a sausage shape. Secure the ends tightly like a cracker. Refrigerate to harden. Turn the puddings out onto each serving plate. Place a slice of the butter on top of each to just melt. Serve at once.