Granny Cook's Christmas pud

Granny Cook's Christmas pud could be just the dairy free recipe you've been looking for. For 60 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe makes 30 servings with 349 calories, 5g of protein, and 12g of fat each. A mixture of stout, carrot, juice of lemon, and a handful of other ingredients are all it takes to make this recipe so yummy. 21 person have tried and liked this recipe. It is perfect for Christmas. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes approximately 4 hours and 10 minutes. Overall, this recipe earns a not so excellent spoonacular score of 27%. If you like this recipe, take a look at these similar recipes: Christmas pud ice cream, Blitz-&-bake sticky toffee Christmas pud, and Ginger & Christmas pud cheesecake with ginger sauce.

Servings: 30

Preparation duration: 10 minutes

Cooking duration: 240 minutes

 

Ingredients:

350g breadcrumbs

1 very large carrot, grated

450g currants

3 eggs

100g golden syrup

juice and zest 2 lemons

350g light soft brown sugar

100g mixed peel

175g raisins

350g self-raising flour

440ml stout

350g suet

225g sultanas

Equipment:

bowl

aluminum foil

Cooking instruction summary:

  1. Place everything but stout and eggs into your largest bowl and mix. Add stout and eggs, and stir everything together. Spoon into pudding basins – we used 1 x 2 litre, 1 x 1 litre and 1 x 500ml basins. Cover with pleated greaseproof paper and foil and secure with string.
  2. Lower the puds into saucepans with upturned saucers or scrunched-up bits of foil in the bottom (so the puds don’t touch the bottom), then fill with water from the kettle until it comes halfway up the sides of the basins. Simmer the small pud for 1½ hrs, medium for 2½ hrs and large for 3½ hrs (topping up with water as necessary). Cool, then store in a cool, dry cupboard for up to 1 year.
  3. To serve, re-boil puds as above to heat through, 1½ hrs for small, 2½ hrs for medium and 3½ hrs for large (top up as necessary). Turn onto a plate, decorate, and serve.

 

Step by step:


1. Place everything but stout and eggs into your largest bowl and mix.

2. Add stout and eggs, and stir everything together. Spoon into pudding basins – we used 1 x 2 litre, 1 x 1 litre and 1 x 500ml basins. Cover with pleated greaseproof paper and foil and secure with string.Lower the puds into saucepans with upturned saucers or scrunched-up bits of foil in the bottom (so the puds don’t touch the bottom), then fill with water from the kettle until it comes halfway up the sides of the basins. Simmer the small pud for 1½ hrs, medium for 2½ hrs and large for 3½ hrs (topping up with water as necessary). Cool, then store in a cool, dry cupboard for up to 1 year.To serve, re-boil puds as above to heat through, 1½ hrs for small, 2½ hrs for medium and 3½ hrs for large (top up as necessary). Turn onto a plate, decorate, and serve.


Nutrition Information:

Quickview
348k Calories
4g Protein
12g Total Fat
56g Carbs
2% Health Score
Limit These
Calories
348k
17%

Fat
12g
19%

  Saturated Fat
6g
40%

Carbohydrates
56g
19%

  Sugar
32g
36%

Cholesterol
24mg
8%

Sodium
104mg
5%

Get Enough Of These
Protein
4g
10%

Manganese
0.32mg
16%

Selenium
9µg
13%

Fiber
2g
11%

Vitamin B1
0.16mg
11%

Iron
1mg
9%

Copper
0.18mg
9%

Potassium
307mg
9%

Vitamin A
436IU
9%

Phosphorus
74mg
7%

Vitamin B2
0.12mg
7%

Vitamin B3
1mg
7%

Vitamin B6
0.12mg
6%

Calcium
55mg
6%

Folate
21µg
5%

Magnesium
20mg
5%

Zinc
0.5mg
3%

Vitamin C
2mg
3%

Vitamin B5
0.23mg
2%

Vitamin K
2µg
2%

Vitamin E
0.32mg
2%

Vitamin B12
0.11µg
2%

covered percent of daily need
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