Christmas Pudding with Rum Butter Sauce
Grace
April 29, 2020
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Ingredients
Adjust Servings
| 1 cup Grace Margarine | |
| 1 cup granulated sugar | |
| 4 medium eggs | |
| 2tsp vanilla essence | |
| 1tsp rose water | |
| 1tsp lime juice and rind | |
| 1 cup prunes | |
| 1 cup mixed peel | |
| 1 cup raisins | |
| 0.5 cup cherries | |
| 0.5 cup currants | |
| 4tbsp Grace Browning | |
| 2.5 cups flour | |
| 2tsp baking powder | |
| 1.5tsps mixed spice |
Rum Butter Sauce
| 0.75 cup icing sugar | |
| 3oz Anchor Butter or Grace Margarine | |
| 2tbsp white rum |
Directions
1.
Grease and line a 9 inch cake tin.
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2.
Cream margarine and sugar until light and fluffy.
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3.
Add eggs one at a time and beat well after each addition.
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4.
Add vanilla, rose water, lime juice and rind.
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5.
Add blended fruits and browning.
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6.
Incorporate the flour that has been sifted with the baking powder and mixed spice. Use a little wine to adjust consistency, if necessary.
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7.
Scrape batter into the lined cake tin and cover using foil paper then with the lid of the cake tin.
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8.
Place cake tin into a large pot with a tight fitting lid. Steam on stove top for approximately 2 hours or rest the cake tin in a container with water in the oven at 180°C (350°F) and steam for approximately 2 hours.
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9.
Rum Butter Sauce Directions
Sift icing sugar in a bowl.
Add Anchor Butter or Grace Hello Margarine and mix together with icing sugar.
Mix in the rum.
Place mixture into a piping bag with a rose tip.
Pipe rosettes on waxed paper and chill in a refrigerator.
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Notes
To Serve: Serve with Christmas Pudding, or your favourite dessert and decorate with red maraschino cherries and mint leaves.
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