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:
- 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.
- 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.
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:
covered percent of daily need
