Christmas Pudding Recipe

Christmas in July
Christmas Pudding Recipe
Serves 12
Preparation 30mins
Cooking 5 hours
This recipe can be made a month ahead .
Keep in an airtight container in the refrigerator. This
recipe can be boiled in a cloth or steamed in a basin.
5 cups (1kg) mixed dried fruit
3 eggs
1 cup (200g) firmly packed brown sugar
300ml sour cream
21/4cups (335g) plain flour
1 teaspoon grnd nutmeg
1 teaspoon bicarbonate soda
Method
Grease a pudding steamer or basin (1.75litre/7cup capacity), line base with a round of baking paper
Place mixed fruit into a large bowl, stir to separate fruit. Beat eggs and sifted brown sugar in a small bowl with an electric mixer until thick and creamy. Add egg mixture to mixed fruit then stir in the sour cream and sifted dry ingredients.
Spoon mixture into the prepared steamer. Place a 30cmX40cm sheet of foil on the bench, grease foil; top with a sheet of baking paper. Fold a 5cm pleat crossways through the centre of both sheets.
Place sheets, baking paper side -down, over steamer, secure with lid or string. Make handle with excess string. Crush surplus foil and baking paper firmly around rim to help form a good seal.
Place the pudding in a large boiler with enough boiling water to come halfway up the side of steamer. Cover the boiler with a tight-fitting lid; steam for 5 hours.
Replenish with boiling water as necessary to maintain boil and water level during cooking. Stand the pudding for 15 minutes before turning out. Cool.
Wrap the pudding thoroughly in plastic wrap then place in an airtight container or freezer bag. Refrigerate pudding for up to 3 months or freeze for 1 year.