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Today the team at The 4 Blades Magazine launched The Festive Issue! Jam packed full of so many great recipes for not only Christmas Day but for the entire month of December and 2016. We have made is useful as possible so you will get months of enjoyment out of it.

My job was to create a pudding recipe for the mag. Oh the pressure!!! (Should I mention that Im not a massive pudding fan – horrible memories of eating far too much of it as a child). Everyone has their own favourite pudding recipe. My partner refused to even have the smallest bite of my pudding. His Mum makes the most AMAZING pudding and nothing can top it. He dreams of it all year long. So whilst he didn’t try my pudding others (who aren’t so attached to another pudding) did and LOVED it! I surprised myself with how delicious it is. It has become a favourite for many. Our recipe tester gave it rave reviews too! Happy days. I hope you enjoy it as much as they do.

  Tell me more about this issue

It’s the most wonderful time of the year!  The Festive Issue of The 4 Blades Magazine brings you 60 fabulously festive recipes that we know you will want to keep using all year long. We want this issue to include more than just Christmas recipes!

Want to know more about The Festive Issue?

• We have Tenina on board to share some of her amazing Gourmet Gifts, like Hazelnut Biscotti!
• Want to make your own Beauty Bits? We have 6 great non-food gift ideas we think your family and friends will love.
• Looking for ways to keep your kids entertained over the holidays? We have some easy and fun (not to mention delicious!) recipe ideas to keep your budding chefs occupied.
• Start your Christmas Day off right with delicious breakfast ideas. From fancy croissants to fresh festive smoothies, there is an option for everyone.
• We have so many options for catering your main event. From spectacular meat dishes to salads to sides, your new favourite is probably in here!
• It’s just not quite Christmas without an indulgent dessert, is it? We have some great tried and tested options here, including our amazing cover shot, the Traditional Christmas Pudding with Vanilla Bean Cream.
• What can you do with all those leftovers? We have some super useful recipes for you to make the most of leftover meats and veggies.
• We’ll help you see the new year in with some yummy drinks and nibbles.

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Steamed Christmas Pudding

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• Author: The road to loving my Thermo Mixer
• Total Time: 2880

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Ingredients

Scale 1x2x3x

• 80g sultanas
• 100g dried plums, chopped
• 150g mixed dried fruit
• 100g mixed peel
• 70ml brandy
• 4 slices of wholemeal bread
• 120g self raising flour
• 1.5 tsp mixed spice
• 180g brown sugar
• 2 large eggs
• 120g butter, softened
• juice and zest of 1 orange
• pinch of salt
• butter, for greasing
• boiling water

Cook Mode Prevent your screen from going dark

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Instructions

1. Add sultanas (80g), dried plums (100g), mixed dried fruit (150g), mixed peel (100g) and brandy (70ml) into glass bowl. Stir to combine and cover in cling film. Allow to sit in a dark cool spot overnight.
2. Add wholemeal bread to bowl. Speed 7 / 10 seconds.
3. Add flour (120g), mixed spice (1.5 tsp), brown sugar (180g) to bowl. Speed 7 / 5 seconds.
4. Add eggs (2), butter (120g), juice and zest from one orange and a pinch of salt to bowl. Mix on speed 4 until combined.
5. Pour mixture out of bowl and add to the dried fruit mixture. Stir to combine well. Allow to sit whilst preheating the oven.
6. Preheat oven to 150C. Grease the pudding dish with a little butter.
7. Stir the mixture again and pour into the greased pudding dish. Smooth over the top of the pudding.
8. Cover with the baking paper, a layer of aluminium foil and secure it by tying some baking string around the edge of the dish. Alternatively, use a pudding tin that has a fitted lid.
9. Place the pudding dish into the baking tray and pour boiling water into until it reaches approximately 3cm up the pudding dish.
10. Cover the whole baking tin with aluminium foil and cook for 4-5 hours until cooked through.
11. Allows to cool completely. Carefully remove the foil, baking paper and strings.
12. Serve with a dusting of icing sugar and custard.

Nutrition

• Serving Size: 6