Saturday, 11 December 2010

Post 223: Rummy Christmas Pudding, mkII

Last year my Christmas pudding was declared a great success, here's the beauty - Rummy christmas pudding. The basic recipe was Rachel Allen's - I'd substituted pears for apples (due to having forgotten to buy apples) and rum just for preference.

I had a quick look at my recipe and remembering the ages I'd spent in the baking aisle last year, I thought "Yeah got all that". I'm old enough to know better really; I should always check the cupboard, so adapting to what I'd actually got. The ingredients turned out to be:
  • 500gs mixed dried (last time out I'd bought individual dried fruit and candied peel; I'm interested to see if there's a noticeable difference)
  • 100gs dried chopped prunes (these should have been Dates)
  • 125 ml rum (Boozy. Nice!)
  • 5 little pears (last year, I didn't peel these, but Mrs VegBox was assisting and despite proof in the form of last year's blog post she was having none of it)
  • 200gs unsalted butter
  • 180gs soft brown sugar
  • 100gs ground almonds
  • 4 eggs
  • 250gs self-raising flour
  • 1 lemon
  • 1/4 teaspoon grated nutmeg
  • 1/2 teapsoon each of baking powder and ground cinamon
  • Whole almonds and cherries to decorate
  • 6 tablespoons golden syrup
  • Chop the prunes and put all the fruit and the rum in a big pan and simmer for a few minutes. Then cover and leave. This should have the fruit soaking up all the lovely rum
  • Grate the pears, zest and squeeze the lemon, mix with the ground almonds (producing a most unappealing mush)
  • Arrange in the bottom of two bowls the cherries and almonds, and add in the golden syrup
  • Beat the eggs, mix with the butter and sugar. I heated the pan a little for this as it was a cold day and I was having trouble getting the butter soft enough to melt; need to be careful not to cook the eggs here though
  • Add the sugar, and sift in the flour - mix
  • Add in the pears etc - mix some more
  • Add everything else and mix
  • Add this carefully into the bowls (otherwise it'll mix in with the syrup)
  • Place a ring of greasproof on the top inside the bowl and then another tied around to stop the water getting in
  • Place bowls in boiling water and simmer for 3 hours
Doesn't look great before cooking:

After cooking, occaisionally feed with a little extra rum. Or a lot of extra rum if you're that way out. It looked rather better after cooking; and the almonds had mostly stayed at the bottom:


  1. love a cupboard cake... I was supposed to make mincemeat today but really messed up with not having about 80% of the ingredients... what was I thinking?

  2. Ooh lovely, I have never seen the syrup, almond thing at the bottom of a christmas pud before. Did you put a coin in it for someone to break their teeth on?

  3. paying it forward blog style:

  4. I can't wait for christmas now I've got the pudding made.

    Dom: Making your own mincemeat, that's from the advanced class! Should be good. Cheers for the mention.

    Kath: no coins; my teeth are precious!

  5. Great sounding pudding and liking the idea of pears also the almond decoration. Hope you enjoy it even more than last year.


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