2002: Mrs Dibbles Christmas Pudding - by James Dibble (original) (raw)

ABC Sydney | Recipe Index | Mrs Dibble's Christmas Pudding - by James Dibble

You need:

1/2 pound Butter
1/2 pound Sugar
5 (five) Eggs
1 & 1/2 pounds Raisins
1/2 pound Flour (plain flour)
1 tblspoon Flour (self raising)
1 tspoon Vanilla essence
Small wineglass Rum (overproof)

Method:

Soak raisins in brandy overnight.

Fill cooking vessel with water and bring to the boil. Cream, butter and sugar in mixer. Blend eggs in one at a time.

Separate and flour the raisins. Add remainder of flour and pinch of salt to raisins. Add butter,sugar and egg mixture to raisins and flour. Mix with wooden spoon. Blend in vanilla and rum.

Wet cloth in boiling water. Remove and brush some flour liberally over it. Place cloth in bowl shaped colander. Pour mixture in. Pull up edges of cloth evenly. Sprinkle tablespoon of flour in top and tie tightly.

Place pudding into boiling water, cover and boil for 5 hours turning over after 3/4 of an hour. Make sure you keep turning over and topping up the water every hour.

Serving Suggestion: Serve cold with plain pouring cream.

James Dibble

( Listen in RealMedia format
Angela Catterns with James Dibble

Last Updated: 5/12/2002 10:29:53 AM AEDT

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