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May 24, 2013 -- Updated December 12, 2012 00:33 HKT

The Hollywood Christmas Pudding


info@gossipinhollywood.com
Posted on: Dec 12th, 2012

[schema type="recipe" name="The Hollywood Christmas Pudding" author="Gossip in Hollywood" pubdate="2012-12-12" image="http://www.livetradingnews.com/wp-content/uploads/plum_pudding.gif" description="Gossip in Hollywood, This is the best Christmas Pudding you can make!" ingrt_1=" 8oz Cream Flour" ingrt_2=" 8oz Sultanas" ingrt_3="8oz Raisins" ingrt_4="8oz Currants" ingrt_5="2oz Mixed Dried Fruit" ingrt_6="8oz Fresh White Bread Crumbs" ingrt_7=" 8oz Dark Brown Sugar" ingrt_8="3 Large Eggs" ingrt_9="3oz Mixed Peel" ingrt_10="2oz Dried Apple" ingrt_11="1 tsp Mixed Spice" ingrt_12="8oz Shredded Suet" ingrt_13="1 1/2 tsp Nutmeg" ingrt_14="Pinch of Salt" ingrt_15="3 tblsps Milk" ingrt_16="3 tblsps Rum" instructions="Put the sultanas, raisins, Apple, dried fruit and currants in a large bowl. Use seedless raisins or stone them first. Stir in the breadcrumbs. Sift the flour and stir in the sugar and mixed peel. Add the shredded suet with the beaten eggs, the spices and salt and mix very well to a soft consistency with milk and rum. Turn the mixture into two 2lb pudding basins and cover each one with greaseproof paper. Cover with foil and tie on the coverings. Boil the puddings for 4 hours, replenishing the pan with more boiling water as it evaporates. On the day, boil or steam the puddings for another 2 hours. Serve with custard. Cooks Tip: If possible, keep the puddings for 4-6 weeks before eating." ]

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