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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 281.1
  • Total Fat: 9.8 g
  • Cholesterol: 75.8 mg
  • Sodium: 165.5 mg
  • Total Carbs: 41.1 g
  • Dietary Fiber: 2.8 g
  • Protein: 3.7 g

View full nutritional breakdown of Christmas Pudding calories by ingredient
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Christmas Pudding

Submitted by: GUNI50

Introduction

Traditional Jamaican dark pudding. Calories 273 per serving Traditional Jamaican dark pudding. Calories 273 per serving
Number of Servings: 24

Ingredients

    Raisins, 1 cup, packed (remove)
    *Black Currants, dried, 0.25 cup (remove)
    Prunes, dried, 1 cup, pitted (remove)
    *Candied Peel, 4 tbsp (remove)
    Dates, 1.25 cup, pitted, chopped (remove)
    *Orange peel or rind or zest_1 tsp, 2 tsp (remove)
    Apples, fresh, 2 medium (2-3/4" dia) (approx 3 per l (remove)
    Rum, 8 fl oz (remove)
    *Port, Tawny Port (per ounce), 8 oz (remove)
    Egg, fresh, 6 large (remove)
    Butter, salted, 230 grams (remove)
    Dark Brown Sugar, .7 cup, packed (remove)
    Bread crumbs, dry, grated, plain, .75 cup (remove)
    *Flour, white, 1.5 cup (remove)
    Baking Powder, 3 tsp (remove)
    Nutmeg, ground, 1 tsp (remove)
    Cinnamon, ground, 1 tbsp (remove)
    Cloves, ground, 1 tsp (remove)

Directions

In November: chop up fruit, put into sealable pot and cover with the over-proof rum and port/sherry. Marinate for approx 1 month before using, ensuring fruit does not dry on top. Add more rum as needed.
ON BAKING DAY:
Tip: if using baking tin or casserole for baking pudding, line with wax paper and grease and flour it prior to pouring in the pudding mixture to facilitate easy removal of the pudding after baking. Smaller individual puddings are easier to remove and do not require the wax paper.

To make puddings:
1. grease 12 ramikins and place on cookie sheet.
2. Pre-heat oven to 300 degrees.
3. In large mixing bowl cream the butter, sugar and beaten eggs
4. Sift dry ingredients together.
5. Add approx 1 cup dry to wet ingredients and mix in thoroughly before adding more dry, until whole is mixed in. 6. Add marinated fruit mixture and fold in. Mixture should now look slightly curdy and be very soft but hold peaks. Taste test - add more rum if necessary.
7. Fill ramekins/ or larger casserole. Cover. Cook 3 / or 4 hours at 300 degrees until set and firm to the touch.

1 SERVING = 1/2 RAMIKIN (GARNISH: 1/2 glacee cherry and 3 almonds or 1 slice orange twisted)

Brandy/Sherry/ or Rum Sauce: 6 - 12 Servings: In pot boil 1.5 cups water + 1 cup brown sugar. Mix 1 tbsp corn starch in 1/2 cup cold water until thoroughly dissolved. Pour into boiling mixture and stir until thickened and "clear". Remove from heat and add 1/2 cup of alcohol of choice + 1 heaping tablespoon butter ..check consistency. Add tablespoon amounts of water mixing after each until desired consistency is reached.
CALORIES CALCULATED DO NOT INCLUDE BRANDY SAUCE OR GARNISH

Number of Servings: 24

Recipe submitted by SparkPeople user GUNI50.






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