Method:Blend together on low speed until paste is formed.
Change to medium speed and aerate for approximately 3 minutes.
Method:Add and blend until smooth.
- Total Weight
Scale into desired foils and seal with cardboard discs. Then take 4 sided black iron trays, line bottoms with grease proof paper, place puddings onto tray, then to oven. Fill the tray with water and bake. Top with water throughout baking as it will evaporate. Steam at 160°C 3 hours for 450g puddings and 4 hours for 900g puddings.
Approximately 29 x 450g units or 14 x 900g units
When completely cold, wrap in Christmas cellophane and tie with coloured tinsel or ribbon
Cool, dry, airtight environment, preferably wrapped. Christmas Puddings may be frozen in an unbaked state.
Points of Importance
Acid resistant foils MUST be used
Premium cake margarine with a buttery baked through flavour. Ideal as a partial or total replacement for butter.