The Killarney Park Hotel Christmas Pudding Recipe

Season’s Greetings From The Killarney Park Hotel

christmas pudding 2014It’s that time of the year again where we prepare for the Yuletide Season – and to that end here is our very own Christmas Pudding Recipe courtesy of Head Chef Odran, and Sous Chef Neil and the team at the Killarney Park Hotel. Here’s exactly what you will need and how to prepare it! Happy Cooking!

  • 450g Currants
  • 225g Sultanas
  • 175g Raisins
  • Juice and Zest 2 Lemons
  • 1 very large Carrot, grated
  • 350g light soft Brown Sugar
  • 100g Golden Syrup
  • 100g Mixed Peel
  • 350g Breadcrumbs
  • 350g Suet
  • 350g Self-raising Flour
  • 440ml can Stout
  • 3 Eggs
  • 1 Apple Grated
  • 1 Carrot Grated
  • ½ Teaspoon of Mixed Spice
  • 100g of Cherries
  • 1 Measure of Brandy

Cooking Method

  • Place everything but the stout and eggs into your largest bowl and mix. Add stout and eggs, and stir everything together. Spoon into pudding basins – we used 1 x 2 litre, 1 x 1 litre and 1 x 500ml basins. Cover with pleated greaseproof paper and foil and secure with string.
  • Lower the puds into saucepans with upturned saucers or scrunched-up bits of foil in the bottom (so as the puds don’t touch the bottom), then fill with water from the kettle until it comes halfway up the sides of the basins. Simmer the small pud for 1½ hrs, medium for 2½ hrs and large for 3½ hrs (topping up with water as necessary). Cool, then store in a cool, dry cupboard for up to 1 year.
  • To serve, re-boil puds as above to heat through, 1½ hrs for small, 2½ hrs for medium and 3½ hrs for large (top up as necessary). Turn onto a plate, decorate, and serve.

Bon Appétit! pud

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