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Method:
1 Grease the pudding basin and place a circle of non-stick
baking paper into the base.
2 Put the dried fruit into a mixing bowl and stir in the brandy.
3 Stir in all the remaining ingredients, mix well and then place
into the prepared basin, lightly press down the mixture and
level the surface.
4 Cover the pudding with a double layer of non-stick baking
paper, and then a layer of foil. Form around the basin and
secure with string.
5 Place the basin into the Rear Container and cover the
Container with the Lid.
6 Set the time for the pudding using the rice preset (40 minutes)
and adjust to 60 minutes. Press the Start/Pause Button.
7 When an hour has elapsed, the Intellisteam will beep and
switch onto Keep Warm. Cancel this by pressing the
Start/Pause Button and then reset as point 6 above for a
further 60 minutes, topping up the water level in the Water
Tank if necessary.
8 To serve the pudding, remove from the Rear Container using
oven gloves and leave to stand for 5 minutes before carefully
running a palette knife around the edge of the basin, invert
onto a serving plate, remove the baking paper circle and then
serve with white sauce or brandy butter as desired.
9 To store, leave the pudding until cold, then remove the paper
and foil, re-cover with fresh paper and foil as before and
secure with string. Store the pudding in the fridge for up to
one month.
10
When ready to use, reheat straight from the fridge and steam
in the Rear Container as detailed above for 2 hours.
Ingredients:
• 75g currants
• 50g raisins
• 50g sultanas
• 50g mixed peel
• 1½ tbsp brandy
• 1 tsp mixed spice
• 25g plain flour
• Pinch salt
• 50g fresh white breadcrumbs
• 50g dark brown soft sugar
• 50g suet
• Zest of ½ lemon
• 1 medium egg, beaten
• 2 tbsp milk
• 2 level tbsp black treacle
Preparation time: 30 minutes
C
ooking time: 2 hours, plus 2 hours to reheat
S
erves: 4
Christmas Pudding
Notes:
• T
his pudding is improved if made up to a month in advance and stored in the fridge until needed. It can
be conveniently re-steamed straight from the fridge when required. However, if you don’t have enough
t
ime to prepare the pudding in advance, 2 hours steaming is sufficient.
• Y
ou will need a pudding basin (not plastic) of approximately 750ml capacity. Make sure this will fit into the
Rear Container with the lid fitted properly before you begin. If preferred, 4 individual non-stick dariole
moulds, each of approximately 200ml capacity may be used. In this case, follow the recipe below but
divide the mixture equally between the four moulds.
FS470006MUK Rev 1.qxp_Layout 1 07/11/2019 15:48 Page 34
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