Christmas Pudding with Rum Butter Sauce - Grace Kennedy Foods

Christmas Pudding with Rum Butter Sauce - Grace Kennedy Foods

Prep Time

30 minutes

Cook Time

2 hours

Total Time

2 hours 30 minutes

Yields

6

Directions

  1. Grease and line a 9 inch cake tin
  2. Cream margarine and sugar until light and fluffy
  3. Add eggs one at a time and beat well after each addition
  4. Add vanilla, rose water, lime juice and rind
  5. Add blended fruits and browning
  6. Incorporate the flour that has been sifted with the baking powder and mixed spice. Use a little wine to adjust consistency, if necessary
  7. Scrape batter into the lined cake tin and cover using foil paper then with the lid of the cake tin
  8. Place cake tin into a large pot with a tight fitting lid. Steam on stove top for approximately 2 hours or rest the cake tin in a container with water in the oven at 180°C (350°F) and steam for approximately 2 hours
  9. Sift icing sugar in a bowl
  10. Add Anchor Butter or Grace Hello Margarine and mix together with icing sugar
  11. Mix in the rum
  12. Place mixture into a piping bag with a rose tip
  13. Pipe rosettes on waxed paper and chill in a refrigerator
  14. Allow cake to cool, pour on sauce, slice and serve

Ingredients

  • 1 cup Grace Margarine
  • 1 cup granulated sugar
  • 4 medium eggs
  • 2 tsp vanilla essence
  • 1 tsp rose water
  • 1 tsp lime juice and rind
  • 1 cup prunes
  • 1 cup mixed peel
  • 1 cup raisins
  • 1/2 cup cherries
  • 1/2 cup currants
  • 4 tbsp Grace Browning
  • 2 1/2 cup flour
  • 2 tsp baking powder
  • 1 1/2 tsp mixed spice
  • 2 1/4 cups icing sugar
  • 9 Oz anchor butter or margarine
  • 6 tbsp white rum