Christmas Pudding

Here is a signature Christmas dish, courtesy of Hotel Istana in Kuala Lumpur, to whip up during the holiday season.

You’ll need:

720g dried mixed fruits

100g almond flakes

140g vegetable shortening

140g cake flour

72g breadcrumbs

144g brown sugar

4g mixed spice powder

4g cinnamon powder

4g ground nutmeg

4g salt 3 eggs

One green apple

One carrot

Orange zest (from one orange)

Orange juice (from one orange)

Lemon juice (from one lemon)

For sugar caramel:

500g sugar

200g water

Method: 1. Marinate the mixed fruits, almond flakes, grated green apple, grated carrot, orange zest and juice, lemon zest and juice for 30 days. Mix flour, breadcrumbs, brown sugar, salt and other spices in a separate bowl.

2. Add marinated mixed fruits and shortening (melted in saucepan until it looks like melted butter). Put in egg, one by one.

3. Wrap the base of cake tin with aluminium foil and place it on a baking tray. Boil sugar and water at 160∫C and pour into the cake tin. Leave the caramel to set (at room temperature) and pour pudding mixture on top.

4. Cover with another layer of foil (poke tiny holes on the foil). Before baking, fill the baking tray with water (to keep pudding moist) and bake for three hours at 120∫C. Cool and serve with vanilla sauce or cream.

Tip: It’s best to use a springform pan. If you don’t have vanilla sauce, use canned whipped cream or ready-made caramel. Dried mixed fruits are usually sold ready-made at the supermarket.

from: nst