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Christmas Pudding

This is the traditional Christmas pudding but prepared and cooked in the Shuttle Chef.
It couldn't be easier and the results are always so moist.
No more boiling for hours, checking water levels and worrying about water getting into the cloth etc.
Such an efficient time and energy could make these on a more regular basis as the effort is far less than the reward.

Suitable for the 3 or 4.5 litre inner saucepans
(Using our stainless steel cake/steamed pudding tin or any suitably shaped 16 cm steamed pudding tin)
Serves: 6
(made in a 1 litre pudding basin or suitable tin)

150 grams of raisins chopped (1 cup)
100 grams of sultanas (3/4 of a cup)
100 grams of currants (3/4 of a cup)
75 grams of pitted dates chopped (1/2 a cup)
75 grams of figs or prunes chopped (1/2 a cup)
1/3 of a cup of brandy or whisky

125 grams of Tandaco suet mix
1/4 of a cup of plain flour
1 cup of fresh bread crumbs
A pinch of salt
1 teaspoon of mixed spice
1/2 a teaspoon of ground ginger
3/4 of a cup of dark brown sugar
 2 eggs lightly beaten
1/4 of a cup of lime marmalade
1/4 of a teaspoon of soda bicarb
1 tablespoon of boiling water

Preparation time: 30 minutes plus standing time.

6 litre, 4.5 litre and the 3 litre (however you will need to use the cake/steamed pudding tin as a pudding bowl will be too high for the 3 litre)

Serves: 6

Simmering time on the stove top: 45 minutes

Thermal Cooking time: 8 hours minimum.

1. Combine the dried fruit in a bowl. Heat the brandy (whisky) in a saucepan over a medium heat until hot but do not bring to the boil. Remove from the heat and pour over the fruit mix. Stir to combine. Cover and leave to stand at room temperature overnight for soaking.
2. Cut two circles of baking paper to fit the pudding or cake tin. (one for the base and one for the top) Grease the basin and line the base. Make a pleat in a sheet of alfoil, large enough to cover the top of the basin with at least a 3 cm overhang. Take a length of alfoil about 50 cm long, fold into 4 lengthways to make a strap for lifting the pudding basin in and out. (If this seems to be too much effort then make it in our cake/pudding just wont have the traditional pudding shape)
3.Combine the dry ingredients, except for the soda bicarb, in a bowl. Stir through the fruit mix, then add the eggs and soda bicarb dissolved in boiling water. Mix thoroughly together until well combined.
4. Spoon into the pudding basin and place circle of baking paper on top of the mix. Place the pleated alfoil on the top of the basin with the pleat running through the centre. Secure the alfoil with string.
5. Place a suitable sized trivet or pad of alfoil (for the 3 litre) in the base of the inner saucepan and add enough boiling water to come 2/3  the way up the side of the basin. Lower the pudding basin into the boiling water (using the alfoil strap)
6. Bring the water back to the boil. Turn down the heat and simmer gently for 45 minutes with the lid on. Add more boiling water if necessary to make sure that the level is kept  to  2/3  the way up the side of the basin.
7. Turn off the heat and transfer the inner saucepan into the vacuum insulated outer container. Close the lid and leave for a minimum of 8 hours.
8. Test with a skewer, which should come out clean. If not then return it to a simmer on the stove top for another 20 minutes then place back into the Shuttle Chef for 2 more hours. 
9.Allow to cool in the basin.