Create a delicious Christmas Pudding using the Bakels Fruit Cake Mix.
You can use dried fruit just as it is or soak it overnight in your choice of rum, brandy, or sherry for a more grown up Christmas Pudding.
1Kg Bakels Fruit Cake Mix
300g Eggs (approx. 5 x 60g eggs)
500g Water
1.5kg dried fruit and peel mix
30g glycerine
Place Group 1 together on low speed for 1 minute
Scrape down
Blend for a further 3 minutes on 2nd speed
Add Group 2 and blend in on low speed
Add Group 3 and blend on low speed until fruit is evenly dispersed (approx. 2 minutes)
Scale into pudding basins and lid
Place into a bain marie half filled with water
Cover puddings with 4-5 sheets of wet butcher's paper
Steam at 160°C - 170°C for 3 hours for 450g puddings, 4 hours for 900g puddings
Take from oven, remove papers from top and puddings out of the water
Remove lids until puddings have cooled
Replace lids and package as desired
Be careful not to overcook, cooking for longer at a lower temperature can help with this.
Cooking times vary for larger tins and cooking times vary with ovens.
Always grease & paper line tins.