English Christmas Pudding

A quick version of classic English Christmas pudding. "My wife started making it years ago, now my daughter carries on the tradition. It's not as difficult as it looks." Roland Greenwold

• 11 ounce can of mandarins
• 2 ounces sultanas (golden raisins)
• 2 ounces seedless raisins
• 2 tablespoons sherry wine
• 3 ounces glace fruits
• 4 ounces butter
• 4 ounces confectioners sugar
• 2 ounces ground almonds
• 1 (8 ounce) package trifle sponge cakes (or ladyfingers)
• 1 (5 ounce)` carton double cream (heavy cream)
• 2 tablespoons milk

METHOD

Lightly butter a 1 pint pudding basin.

Drain mandarin oranges, reserving syrup.

Put sultanas and raisins in a small bowl. Stir in sherry.( If you prefer to make without alcohol, you can substitute 2 tablespoons reserved mandarin syrup. )

Chop glace fruits if they are not already chopped. Chop mandarin oranges. Set aside.

Cream together butter and confectioners sugar until light and fluffy. Fold in ground almonds and glace fruits. Crumble sponge cake into mixture. Fold in oranges, sultanas, raisins and syrup.

Place mixture in pudding basin and press down firmly. Level top with back of spoon. Cover with foil and chill in refrigerator overnight or for 4 days.

Just before serving, whisk cream and milk together until thick.

Remove foil from pudding. Run a knife around top of pudding to loosen it from basin. Place basin in hot water for about 30 seconds. Invert onto a plate. Spread cream over pudding and swirl with palette knife.

Place a sprig of artificial holly on top of pudding .

Serves: 8 - 10

This recipe from www.inmamaskitchen.com

Contributor: Roland Greenwold

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