Easy Tasty Christmas Plum Pudding / Steamed Fruit Cake Recipe
Easy Tasty Christmas Plum Pudding / Steamed Fruit Cake Recipe
Ingredients:
• 2 ½ cups mixed dried fruits
• 1 cup chopped dates
• ¼ cup chopped glacé cherries
• 1 green apple peeled, cored and grated
• 2 eggs lightly beaten
• ¼ cup rum (brandy or sherry)
• 125g butter chopped
• 1 cup brown sugar / raw sugar
• ½ cup water
• 1 tsp baking soda
• 2 tsp mixed spice
• 1 cup self-raising flour
• 2 cups white bread crumbs
• 1 tbsp orange rind (optional)
• 2 tbsp golden syrup
• Cooking spray
• Boiling water
• Baking tray
• Pudding steamer
Method:
1. Preaheat oven 160 degrees fan forced or normal oven at 180 degrees.
2. Lightly grease your pudding steamer and put a little baking paper on base and spray it again, and spray the lid as well.
3. Put a pan on medium heat and add your mixed fruits, cherries, dates, sugar, butter, rum, water and golden syrup.
4. Bring mixture to a boil and simmer for 3 minutes.
5. Turn heat off, and add your baking soda and mix well.
6. Cool it for 10 minutes or 15 to 20 minutes if possible.
7. Add your beaten eggs and mix it quickly just in case there is still some warmth in the fruits which could end up scrambling the eggs.
8. Add in your grated apples, orange rind and mixed spice, stir to combine.
9. Now add bread crumbs, and self-raising flour.
10. Mix well and pour it into your greased pudding steamer and flatten up the top.
11. Put your lid on and add your boiling water to the baking tray until it comes half way up the pudding steamer.
12. Carefully put it in the oven and bake it for 1 hour 30 minutes (don’t forget to keep an eye on the water level, top it up if necessary).
13. Take it out of the oven carefully, and place the pudding steamer on a plate and let it rest for 10 minutes before opening.
14. Loosen up the sides of the pudding with a spatula, put a plate on top and invert the pudding onto the plate.
15. Serve it with custard, cream or ice cream.
16. Enjoy.
Tips:
• To let the mixture cool down quicker, fill up a bigger pot or your kitchen sink with some cold water and put your pot in it and keep stirring for a few minutes.
• Pudding can be made 1 month ahead, wrapped properly and kept in the fridge. When you are ready to serve, warm it up in the microwave and enjoy it with ice cream or custard.
• Pudding will keep well in the fridge for up to 3 months
• To make bread crumbs, take some slices of white bread, take the crust off and process it in the food processor/blender until its nice and fine. Leftover bread crumbs can be store in the freezer in a snap bag for later.
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Christmas Fruit Cake - Norah's Cooking Diary
In this video I am going to share with you a Christmas Fruit Cake Recipe.
Moist and flavorful, this fruit cake with a buttery and citrusy aroma has a taste that is absolutely delicious. The added orange liqueur gives that extra flavor and aroma to the fruit cake. Christmas is made complete with this beautiful Christmas Fruit Cake.
Happy cooking????
???? Please visit to see my other cooking videos.
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Several notes here to share with you:
???? With the liqueur added, the fruit cake can be stored a longer period (typically up to 3 months). Brandy, whisky and dark rum is a good substitute for the orange liqueur.
???? You could use any types of dried mixed fruits that you prefer.
???? I used a fan forced oven set to 120°C to bake the cake. I increase the temperature to 160°C for the final 10 mins of cooking time in order to brown the cake’s surface; If a conventional oven is used the temperature would be 140°C and the last 10 mins of cooking time would require a temperature of 180°C to brown the cake.
Here is a quick rundown of the recipe:
## INGREDIENTS ##
CHRISTMAS FRUIT CAKE
====================
✅️ 450 Gm Plain Flour
✅️ ¼ Tsp Ground Cinnamon
✅️ ¼ Tsp Ground Nutmeg
✅️ ¼ Salt
✅️ 1 Kg Mixed Fruit
✅️ 200 Gm Glace Cherries
✅️ 200 Gm Mixed Peel
✅️ ½ Cup Orange Liqueur
✅️ 250 Gm Brown Sugar
✅️ 250 Gm Butter, softened
✅️ 4 Eggs (±64 gm each)
✅️ 2 Tbsp Orange Marmalade
✅️ 1 Tsp Vanilla Bean Paste
## METHOD OF PREPARATION##
## STEP 1 ##
Cut the glace cherries into small pieces and transfer them into a bowl. Empty the mixed peel and the mixed fruits into the bowl. Add orange liqueur (optional) into the bowl and mix this thoroughly with the mixed fruits. Transfer into a food container and let the mixed fruits soak with the liqueur for 24 hours.
After 24 hours, shake and flip the container containing the mixed fruits soaked with liqueur to mix well. Set the container aside with its lid removed.
## STEP 2 ##
Line a square (bottom loose) cake tin with 2 layers of baking paper neatly.
Whisk plain flour, ground cinnamon, ground nutmeg and salt in a bowl to mix well and set aside.
## STEP 3 ##
Beat brown sugar and softened butter in a bowl with a handheld mixer on LOW speed for 5 mins until they turn pale brown in color. Add orange marmalade and vanilla bean paste to the bowl. Beat the mixture together on LOW speed for 1 min until they are well combined.
Add to the bowl 1 egg at a time, beat each egg until it has blended well with the mixture, then continue to add the remaining eggs, each time repeating the process and blend the egg well with the mixture. Sometimes oil may start to separate from the mixture. This is acceptable.
Sift the flour mixture into the bowl in batches and fold the mixture to mix well with a hard spatula. In between each batch of flour being sifted and mixed into the bowl, add the mixed fruits into the same bowl and fold the mixture with the spatula. Repeat the process until all the flour and mixed fruits are added. The batter should become thick now. Keep folding until the mixture are mixed thoroughly.
Fill the cake tin prepared earlier with the thick mixed fruits batter. Press the thick batter while spreading them evenly in the cake tin with a soft rubber spatula; this will remove any air pocket in the batter. Gently rub the top of the batter with the rubber spatula to smoothen the surface. Tap the cake tin on the table several times to remove any trapped air bubbles within the batter. Bake the cake in the oven's lowest rack for about 2 hours and 10 mins set to 120°C. After the first 1 hour, rotate the cake tin 180° so that the cake will cook evenly. Continue to bake the cake for another 1 hour 10 mins. For the last 10 mins of cooking time, increase the heat to 160°C to brown the cake’s surface.
Remove the cake from the oven. Immediately brush the cake with about ¼ cup of orange liqueur to add that extra flavor (Optional). Leave the cake to cool completely.
## STEP 4 ##
Once the cake is cooled completely, unmold the cake. Transfer the cake into a food container. The cake is ready to be served if orange liqueur is not added as per Step 3, otherwise brush the cake with more orange liqueur (optional) to have a richer flavor. Cover the cake container with its lid and keep the container aside for between 2 weeks to 1 month (best 1 month) to allow the liqueur to age with the cake.
## STEP 5 ##
When the cake is ready to serve, cut the cake with a sharp knife. Enjoy the Christmas fruit cake over a cup of hot tea or coffee.
Happy cooking ????????
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