- 1/2 lemon, rind only
- 1/2 orange, rind only
- 1 apple, cored &amp;amp; cut into quarters
- 25 grams almonds
- 110 grams Bread Slices, frozen (stored crusts work beautifully)
- 110 grams Butter, cold, cubed
- 225 grams brown sugar
- 275 grams currants
- 110 grams sultanas
- 110 grams raisins
- 1 tsp mixed spice
- 1/2 tsp Nutmeg
- 1/2 tsp cinnamon
- 1/2 tsp curry powder
- 25 grams mixed candied peel
- 75 grams stout
- 75 grams brandy
- 2 tablespoons Rum
- 2 eggs
- 50 grams SR flour
Chop almonds 1-2 pulses on turbo speed in TM bowl, then tip into a large ceramic bowl
Place apple into thermomix bowl and chop on turbo 2-3 times until finely grated. Tip into bowl with almonds.
Peel 1/2 lemon rind and 1/2 orange rind into thermomix bowl and mill 10 seconds speed 9. Add in bread crusts, which have been broken into smaller pieces, and crumb for 10 seconds speed 7
Add butter to thermomix bowl and mix on turbo for 2-3 1 second pulses
Add brown sugar and spices and mix 5 seconds speed 5
Weigh currants, sultanas, raisins and mixed peel into the thermomix bowl, then tip the entire contents of TM bowl into the ceramic bowl containing apples & almonds, and mix with wooden spoon to combine.
Measure out stout, brandy and rum - either via cup on top of TM bowl, or measure 75mL stout & brandy into jug & stir in rum.
Add into ceramic bowl and stir the mixture well
Lightly beat the eggs then add to the mixture and stir well to combine. Here is where you should get everyone in the house to give it a good stir.
Cover bowl with clingwrap and leave overnight on a bench.
Give the mixture a good stir again, then rest the bowl on top of your thermomix and weigh in 50g SR flour.
Stir well to mix.
Either pack well into a greased pudding bowl, and cover with baking paper & foil; or tie into a calico pudding wrap which has been lined with plastic wrap & greased.
Boil for 6 hours in a slow cooker on high or on the stove top in a large stock pot. Check water level periodically and top up with boiling water as required
Once finished boiling, if in a pudding cloth, hang to dry. If in a pudding basin, leave in the basin to cool then store until Christmas!
Begin the night before
The next morning....
I often make my pudding at Easter when the weather is cooler and store it in a cool place until Christmas.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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