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Unsalted Whirl Unsalted Whirl
  • Course Types: Dessert
Christmas pudding

Ingredients

  • 50g blanched almond
  • 2 large Bramley cooking apples
  • 1kg raisins
  • 140g plain flour
  • 100g soft fresh white breadcrumb
  • 100g light muscovado sugar, crumbled if it looks lumpy
  • 3 large eggs
  • 2 tbsp brandy, plus extra to flame
  • 250g Unsalted Whirl

Products Used: Unsalted Whirl

Unsalted Whirl

Method

  1. Chop the almonds coarsely. Peel, core and chop the apples

  2. Mix all the ingredients for the pudding, except the Unsalted Whirl, in a large bowl.

  3. Pour a quarter of the Unsalted Whirl into the bowl, then stir everything together. Repeat until all the Unsalted Whirl is gone.

  4. Grease two 1.2 litre/ 2 pint bowls and put a disc of greaseproof paper in the bottom of each with Unsalted Whirl. Pack in the pudding mixture. Cover with a double layer of greaseproof paper or baking parchment, pleating it to allow for expansion, then tie with string (keep the paper in place with a rubber band while tying). Trim off any excess paper.

  5. Stand each bowl on a large sheet of foil and bring the edges up over the top, then put another sheet of foil over the top and bring it down underneath to make a double package. Tie with more string, and make a handle for easy lifting in and out of the pan.

  6. Boil or oven steam the puddings for 8 hours, topping up with water as necessary.

  7. Once cooked remove from the pans and leave to cool overnight.

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