Dark Cane Sugar
A moist, dark brown sugar...
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Desserts
Bourbon, Dried Fruit And Pecan Christmas Pudding
1 hours
3 hours
30 mins
Moderate
12
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- Ingredients
- Method
Ingredients
- 300g pitted prunes, chopped
- 250g pitted dates, chopped
- 250g raisins
- 250g sultanas
- 200g currants
- ½ cup bourbon
- ¼ cup Chelsea Treacle
- 2 tsp vanilla bean paste
- Melted butter, to grease
- 1 cup firmly packed Chelsea Dark Cane Sugar
- 3 eggs, lightly beaten
- 200g butter, grated
- ¾ cup plain flour
- ⅓ cup self-raising flour
- 3 tsp ground cinnamon
- 2 tsp allspice
- 1 cup fresh white breadcrumbs
- ¾ cup pecan pieces, roughly chopped
- Custard, to serve
Chelsea Products in Recipe
Treacle
Like Golden Syrup, Treacle...
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Method
Put dried fruit, bourbon, treacle and vanilla bean paste in a large bowl and stir to combine. Cover and set aside for at least 2 hours, or preferably overnight.
Grease an 8-cup capacity pudding basin with butter, then refrigerate for 10 minutes. Grease again, then line base with a disc of baking paper.
Add sugar, egg and butter to fruit mixture, then stir with a large metal spoon until combined. Sift plain flour, self-raising flour, cinnamon and allspice over fruit mixture. Add breadcrumbs and pecan. Combine.
Spoon mixture into prepared basin and smooth top with the back of a wet spoon. Cover pudding with a disc of baking paper. Put a 35cm-long piece of baking paper on a flat surface. Top with a 35cm-long piece of foil. Form a pleat down the length of paper and foil. Lay over pudding basin, paper-side down, then secure with kitchen twine under basin rim. Trim excess paper and foil.
Put a trivet or upside-down saucer in a large saucepan. Put basin on trivet and pour in enough boiling water to come halfway up side of basin. Bring to the boil over a high heat. Cover and reduce heat to medium-low. Simmer for 3½-4 hours or until pudding is cooked through when tested in the centre with a skewer. Check water level hourly, topping up if required.
Carefully lift pudding out of pan and stand for 10 minutes to cool. Remove foil and paper. Turn out onto a serving plate. Decorate and serve with custard.
Chelsea Products in Recipe
Dark Cane Sugar
A moist, dark brown sugar...
Treacle
Like Golden Syrup, Treacle...
Reviews
What did you think of this recipe?
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
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