Christmas is fast approaching and, in the spirit of sharing, The Yum List asked her mum to share some of her favourite recipes with readers. So heres:
Mum’s Christmas Cake and Pudding Recipe
This recipe mixture can be formed into a pudding, either boiled for six hours in a cloth, steamed in an 8 cup capacity steamer for four hours or, baked as a Christmas cake. All options are lovely and moist. They can be frozen and will last for up to three months in a cool dry place, or longer if kept in the fridge.
250g chopped Raisins
125g mixed peel
125g glace cherries, halved
60g glace pineapple, chopped
60g glace apricots, chopped or 1 1/4 kg of mixed dried fruit (this is what I use)
250g butter (do not use margarine)
1 cup brown sugar
1/2 cup brandy or rum
1/2 cup water
1 tablespoon treacle
5 eggs beaten lightly
1 3/4 cups plain flour
1/3 cup Self-Raising flour
1/2 teaspoon bi-carb soda
Method for Cake
Line a deep, 23cm round or square tin with three layers of greaseproof paper, bringing the paper 5cm above edge of tin.
Combine fruit, rum, water, butter and sugar in a pan. Stir over heat until butter melts and sugar dissolves. Bring to boil, reduce heat and, simmer covered for 10 minutes. Remove from heat, cool to room temperature.
Stir in treacle and eggs. Stir in sifted dry ingredients. Spread mixture evenly into tin.
Bake in slow oven 2 – 2 1/2 hours.
Cover hot cake with foil, cool in tin.
Method for Steamed Pudding
Spray steamer tin with oil before adding mixture. Make sure lid is on securely before adding pudding to boiling water. Have the water half way up the steamer and keep adding boiling water during the cooking process so the saucepan does not boil dry.
This is delicious served with cream, custard, ice cream or yoghurt. (My dad, Monica’s grandfather, loved it with a slice of tasty cheese on top.)