Jellied Christmas Pudding Recipe

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Jellied Christmas Pudding
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Ingredients
15
Count
Nutrition
451
Calories
Total time
60
Minutes
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Ingredients:

  • 225 g raisins, chopped finely
  • 450 g sultanas, chopped finely
  • 110 g currants
  • 50 g mixed peel
  • 3/4 cup sugar
  • 2 cups water
  • 50 g glace apricot, chopped finely
  • 1 1/3 cups water, extra
  • 3 1/2 tbsp gelatin
  • 50 g slivered almonds, toasted
  • 1/4 cup brandy
  • 1/4 cup lemon juice

Directions:

  1. Combine chopped raisins, sultanas, currants and mixed peel in a colander or large sieve.
  2. Wash thoroughly under cold running water and drain well.
  3. Repeat process until the water draining off the fruits is completely clean- this ensures a crystal clear jelly.
  4. Place combined washed fruit, sugar and water in a saucepan and stir over a low heat until the sugar is dissolved.
  5. Increase heat to medium and simmer, uncovered, for 10 minutes.
  6. Place a sieve over a mixing bowl and empty contents of the saucepan into the sieve.
  7. Reserve the liquid and place the fruit into another, large, mixing bowl.
  8. Now, line the sieve with 2 layers of muslin or any clean, thin material which will allow liquid to drain through- we use a clean, unused'Chux' towel.
  9. Place the sieve over the bowl with the fruit in it and pour the reserved liquid through the sieve into the bowl.
  10. Add the finely chopped glace cherries and apricots to the fruit mixture.
  11. Pour the extra water into a small saucepan.
  12. Sprinkle over gelatine, stir and allow to stand for 5 minutes.
  13. Place the saucepan over a low heat and stir constantly until the gelatine is dissolved.
  14. Add gelatine mixture to fruit mixture.
  15. Add almonds, sherry, brandy and lemon juice to fruit mixture and mix well.
  16. Now, take 1/3 cup liquid from the fruit mixture and pour HALF of it over the base of a metal pudding basin, reserving the other half.
  17. Refrigerate until partly set.
  18. When partly set, cut the extra cherries into quarters and arrange decoratively in the jelly in the bottom of the pudding basin.
  19. Pour over the remaining reserved liquid and refrigerate until set.
  20. When the jelly in the basin is set, add the rest of the fruit mixture.
  21. Cover tightly with aluminium foil and refrigerate overnight to set.
  22. This pudding will keep happily for up to 2 weeks in the refrigerator.
  23. To unmould, take a blunt knife and carefully work around the sides of the basin, breaking the airlock between the pudding and the mould.
  24. Place a serving plate on the top of the basin, then, holding the plate firmly, tip the basin upside down and remove it gently.
  25. If all the pudding is not eaten, I usually put it back into the pudding basin to store as the metal sides keep it nice and cold.
  26. Serve with cream, icecream or custard.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 451.35 Kcal (1890 kJ)
Calories from fat 32.34 Kcal
% Daily Value*
Total Fat 3.59g 6%
Sodium 27.15mg 1%
Potassium 320.29mg 7%
Total Carbs 83.33g 28%
Sugars 55.94g 224%
Dietary Fiber 4.93g 20%
Protein 9.55g 19%
Vitamin C 10mg 17%
Iron 1.2mg 7%
Calcium 41.2mg 4%
Amount Per 100 g
Calories 164.3 Kcal (688 kJ)
Calories from fat 11.77 Kcal
% Daily Value*
Total Fat 1.31g 6%
Sodium 9.88mg 1%
Potassium 116.59mg 7%
Total Carbs 30.33g 28%
Sugars 20.36g 224%
Dietary Fiber 1.79g 20%
Protein 3.48g 19%
Vitamin C 3.6mg 17%
Iron 0.4mg 7%
Calcium 15mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.5
    Points
  • 10
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

Bad Points

  • High in Sugar

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