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Christmas Pudding with Brandy Custard
Sauce
- ½ cup chopped dates
- ½ cup sultanas
- ½ cup mixed peel
- 1 cup chopped dried apricots
- 2 tablespoons brandy
- 1 teaspoon mixed spice
- ½ teaspoon ground cloves
- ½ cup unsweetened pineapple juice
- 1 cup self-raising flour
- 1 egg white or substitute*, lightly beaten
- Brandy Custard Sauce (page 164) to serve
Line a pudding bowl with baking paper. Combine first eight ingredients in a saucepan, place over a Iow heat and gently simmer for 5 minutes (or microwave on HIGH for 2 minutes). Allow to cool.
Add flour and egg white or substitute and gently combine. Pour into pudding bowl.
Place a sheet of foil over the top and tie securely. Place basin into a large saucepan of boiling water. The water level should come three- quarters of the way up the sides. Boil for 1 hour (see note below). Serve with custard sauce.
Serves 8
Note: Check every so often that the water level does not fall too Iow, adding extra boiling water if necessary.
Per serve: Kilojoules: 812 Calories: 194
Fat: 0.4 g Saturated fat: 0 g Fibre: 4.1 g
Carbohydrate: 41.8 g Protein: 3.6 g
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