Maisie's Christmas Pudding

Ingredients

Fruit mix (see below)
180g butter
120g CSR Caster Sugar
120g CSR Dark Brown Sugar
4 eggs (4 yolks, 3 whites)
2 cups self raising flour, sifted
1 tsp cinnamon
1 tsp nutmeg
½ tsp salt
½ tsp bi-carb soda
1 cup fine white bread crumbs, firmly packed
½ cup hot milk combined with 1 level tbsp CSR Golden Syrup Squeeze
¼ cup brandy

Fruit Mix
375g raisins
375g sultanas
100g blanched almonds, chopped
130g (approx. ½ a small packet) dates, chopped
100g glace cherries, chopped
60g dried or glace pineapple, chopped
60g dried or glace apricots, chopped

Note: currants are not used in this mix as they burn during the long cooking time

Method

1.	Prepare the fruit mix. Make sure to chop fruit in similar sized pieces.
2.	In a large bowl, cream the butter, CSR Dark Brown Sugar and CSR Caster Sugar.
3.	Add 4 egg yolks, one at a time, beating well after each.
4.	Sift together self raising flour, cinnamon, nutmeg, salt and bi-carb soda.
5.	Add the flour mixture gradually to the creamed butter and sugar, alternating with the fruit mixture. Then, gradually add the brandy to help make mixing easier.
6.	Fold in the white bread crumbs and mix in the hot milk and CSR Golden Syrup.
7.	In a separate bowl, beat 3 egg whites until stiff, then fold into the mixture.
8.	Place mixture into 1 large pudding basin or 2 small pudding basins, cover with one layer of baking paper and one layer of foil, secure firmly using string.
9.	Boil 1 large pudding for 4 hours or boil 2 smaller puddings for 2 - 2½ hours each.
10.	Serve with cream and CSR Caramel Brandy Sauce.

Note: The pudding may be reheated in the pudding basin for 40 minutes before serving or it can be cut into portions as required and heated in the microwave on med-high for 20 seconds per portion.

Comments

This traditional Christmas favourite can be prepared several days in advance.

Caster Sugar

Ingredients: cane sugar

Caster sugar dissolves easily so it is ideal for meringues, puddings, jellies and cake mixes. When used in baking, the smaller sugar crystals caramelise evenly so it produces a fine golden colour in the finished product.
Being a superfine white sugar it can be used as a dry topping, often sprinkled over fruits or baked goods as a light dusting finish.

Dark Brown Sugar

Ingredients: cane sugar, sugar syrups

A moist, dark brown sugar with a rich distinctive full flavour coming from natural molasses syrup. It is ideal for sweetening fruits, puddings and fruitcakes, gingerbread or chocolate cakes adding both colour and flavour. Great in BBQ sauces, marinades, pickles and chutneys, chilli or curry Dark Brown will make these dishes really special.

Golden Syrup Squeeze

Ingredients: cane sugar, water

CSR Golden Syrup Squeeze is lighter in colour and taste than CSR Original Golden Syrup.

Its subtle caramel taste makes it perfect as a spread or topping. Squeeze it on toast, cereal or bananas for a great tasting breakfast, for lunch on freshly baked bread or in milkshakes and after dinner on desserts - ice cream and waffles.

With its no-mess, non-drip bottle, CSR Golden Syrup Squeeze is ideal for kids to serve themselves. The bottle can also be stored upside down when contents are low, with no mess.