Traditional Christmas Feast @ 9 Kamnath Contd....

Rich Dark Christmas Pudding

Ingredients:
• 300 gms Currants
• 300 gms Raisins
• 120 gms Plain Flour ( Maida)
• 1 tsp Salt
• 1 tsp ground Ginger
• 1 tsp grated Nutmeg
• 1 tsp grounded Cinnamon and Cloves
• 240 gms Amul Lite
• 120 gms Fresh breadcrumbs
• 120 gms Sugar
• 60 gms Glaze Cherries
• 60 gms Almonds blanched
• Few pieces rind of Oranges finely grated
• Few pieces rind of Lemon finely grated
• Juice of 1 Orange
• 2 Eggs
• 1 tsp Vanilla essence
• 2 teaspoons Cocoa
• 2 teaspoons treacle
• 6 tbsp Brandy, Rum or Whiskey
Preperation:
Wash and pick the currants and raisins and dry thoroughly. Mix the chopped the currants, raisins, cherries, almonds, and orange and lemon rinds in a bowl and put half the rum and keep in the fridge overnight. Remove 30 minutes before making the pudding. Sift the flour, salt and spices into a large mixing bowl. Stir in the Amul lite, bread crumbs and sugar. Now stir in the soaked dry fruits and peels. Stir these into the prepared dry ingredients. Beat the orange juice with the eggs and vanilla essence and pour into the bowl. Add the treacle and mix until thoroughly blended. Turn the mix over into a greased pudding basin. Cover the basin securely with double thickness of grease paper and tie securely. Place in a pressure cooker and cook till done. When ready, remove cover and replace with fresh grease proof paper. Turn out into a hot dish. Pour a little warmed brandy round the dish and light before bringing to table. Serve with rum or brandy sauce.

Rum Sauce For Pudding

Ingredients:
• 1 cup whole milk
• 1 cup sugar
• 1 ½ teaspoon cornflour
• 3 tbsp. butter
• 1 teaspoon rum (add more, if desired)
• 3 Vanilla essence
Preperation:
In heavy saucepan, add milk, sugar, and butter. Cook until hot over medium-high heat. Dissolve cornflour in small amount of water and add to hot mixture. Stir until thickens. Remove from heat and add vanilla essence and rum flavor and food color. Serve over the pudding.