Recipes > Seasonal > Christmas Pudding

Christmas Pudding

Recipe Steps

Christmas Pudding

Group 1
  • g/ml:
    2000
    1400
    1400
    450
    30
    30
    10
    1400
    10
    10
  • Ingredients:
    EOI Sovereign
    Brown Sugar
    Cake Crumbs
    Bakers Flour
    Mixed Spices
    Nutmeg
    Ginger
    Eggs
    Orange Essence
    Lemon Essence
  • Method:
    Blend together on low speed until paste is formed.

    Change to medium speed and aerate for approximately 3 minutes.
Group 2
  • g/ml:
    280
    1600
    1600
    1600
    1400
    230
  • Ingredients:
    Rum
    Raisins
    Currants
    Sultanas
    Mixed Peel
    Flaked Almonds
  • Method:
    Add and blend until smooth.
  • 13450
  • Total Weight

Additional Information:

Baking Instructions
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.

Yield
Approximately 29 x 450g units or 14 x 900g units

Finishing Instructions
When completely cold, wrap in Christmas cellophane and tie with coloured tinsel or ribbon

Storage
Cool, dry, airtight environment, preferably wrapped. Christmas Puddings may be frozen in an unbaked state.

Points of Importance
Acid resistant foils MUST be used

Recipe Uses:

Sovereign 15kg

Premium cake margarine with a buttery baked through flavour. Ideal as a partial or total replacement for butter.



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