About this recipe:This is a great Christmas pudding. I've made it for years and have passed it on to friends and family.
200g plain flour
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda
80ml boiling water
200g caster sugar
125g butter, softened
125ml whipping cream
1 teaspoon vanilla extract
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Method Prep:20min › Cook:1hr › Extra time:40min › Ready in:2hr
Lightly grease a 2 litre pudding mould.
Sift together the flour and salt; dredge cranberries in flour mixture.
Dissolve bicarb into boiling water and add treacle. Stir and allow to foam.
Add to the flour and cranberry mixture. Mix together until well blended. Spoon into a greased pudding mould; cover with a double layer of aluminium foil and fasten with elastic band or string.
Place into a deep saucepan and fill with water up to about the half way mark on the pudding mould. Cover pan and place over high heat. Bring water to the boil, reduce heat and simmer for one hour. Remove from water and allow to cool. When ready to serve, invert mould and push through.
Prepare the sauce by mixing together the sugar, butter and cream. Cook over medium heat until thick, stirring constantly. Add vanilla and pour over individual slices of pudding.
Hi Jerri I was just wondering the treacle you use are you talking black treacle or are you referring to golden syrup?
im also surprised there is no marge in the pudding itself will be trying this one soon - 14 Dec 2013