Christmas Pudding with Rum Butter Sauce
Category:
Easy
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Preparation time
Cooking time
Ingredients
For 6 Person(s)
Recipe
- 1 cup(s) Grace Margarine
- 1 cup(s) granulated sugar
- 4 medium eggs
- 2 teaspoon(s) vanilla essence
- 1 teaspoon(s) rose water
- 1 teaspoon(s) lime juice and rind
- 1 cup(s) prunes
- 1 cup(s) mixed peel
- 1 cup(s) raisins
- 1/2 cup(s) cherries
- 1/2 cup(s) currants
- 4 tablespoon(s) Grace Browning
- 2 1/2 cup(s) flour
- 2 teaspoon(s) baking powder
- 1 1/2 teaspoon(s) mixed spice
Christmas Pudding with Rum Butter Sauce Directions
- Grease and line a 9 inch cake tin.
- Cream margarine and sugar until light and fluffy.
- Add eggs one at a time and beat well after each addition.
- Add vanilla, rose water, lime juice and rind.
- Add blended fruits and browning.
- Incorporate the flour that has been sifted with the baking powder and mixed spice. Use a little wine to adjust consistency, if necessary.
- Scrape batter into the lined cake tin and cover using foil paper then with the lid of the cake tin.
- Place cake tin into a large pot with a tight fitting lid. Steam on stove top for approximately 2 hours or rest the cake tin in a container with water in the oven at 180°C (350°F) and steam for approximately 2 hours.
Method Note: See recipe for Rum Butter Sauce.
Have adequate boiling water ready to replenish container at intervals during steaming.
To Serve: Allow cake to cool, pour on sauce, slice and serve.
