Christmas Pudding
Recipe Steps
Christmas Pudding
Group 1
-
g/ml:
2000
1400
1400
450
30
30
10
1400
10
10 -
Ingredients:
EOI Sovereign
Brown Sugar
Cake Crumbs
Bakers Flour
Mixed Spices
Nutmeg
Ginger
Eggs
Orange Essence
Lemon Essence -
Method:
Blend together on low speed until paste is formed.
Change to medium speed and aerate for approximately 3 minutes.
Group 2
-
g/ml:
280
1600
1600
1600
1400
230 -
Ingredients:
Rum
Raisins
Currants
Sultanas
Mixed Peel
Flaked Almonds -
Method:
Add and blend until smooth.
- 13450
- Total Weight
Additional Information:
Baking Instructions
Scale into desired foils and seal with cardboard discs. Then take 4 sided black iron trays, line bottoms with grease proof paper, place puddings onto tray, then to oven. Fill the tray with water and bake. Top with water throughout baking as it will evaporate. Steam at 160°C 3 hours for 450g puddings and 4 hours for 900g puddings.
Yield
Approximately 29 x 450g units or 14 x 900g units
Finishing Instructions
When completely cold, wrap in Christmas cellophane and tie with coloured tinsel or ribbon
Storage
Cool, dry, airtight environment, preferably wrapped. Christmas Puddings may be frozen in an unbaked state.
Points of Importance
Acid resistant foils MUST be used
Recipe Uses:
Sovereign 15kg
Premium cake margarine with a buttery baked through flavour. Ideal as a partial or total replacement for butter.
