Mama’s Fruit and Rum Pudding - James Martin Chef

Name: Mama’s Fruit and Rum Pudding - James Martin Chef
Ingredients: 450g currants; 450g raisins; 113g mixed peel; 113g glace cherries, washed (optional); 397g dark soft brown sugar; 1 tsp mixed spice; 6 tbsp rum (more if desired); ½ pt sherry (more if desired); 450g softened margarine/butter; 10 eggs beaten; 450g self raising flour; 1 tsp vanilla essence; Stir the fruit mixture occasionally and keep covered, adding more alcohol if desired.; Preheat the over to 160C.; Generously butter a 1.4 litre/2½ pint pudding basin. Cut a small disc of foil or baking parchment and press into the base of the basin.; Sift the flour and set aside. Cream together the butter and remaining sugar and beat in the eggs until the mixture is smooth and creamy.

www.jamesmartinchef.co.uk

This Caribbean Christmas Pudding recipe has been passed down through top chef Mike Reid's family! Rich, boozy, delicious!

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Ingredients

450g currants
450g raisins
113g mixed peel
113g glace cherries, washed (optional)
397g dark soft brown sugar
1 tsp mixed spice
6 tbsp rum (more if desired)
½ pt sherry (more if desired)
450g softened margarine/butter
10 eggs beaten
450g self raising flour
1 tsp vanilla essence
Stir the fruit mixture occasionally and keep covered, adding more alcohol if desired.
Preheat the over to 160C.
Generously butter a 1.4 litre/2½ pint pudding basin. Cut a small disc of foil or baking parchment and press into the base of the basin.
Sift the flour and set aside. Cream together the butter and remaining sugar and beat in the eggs until the mixture is smooth and creamy.