Christmas Pudding with Rum Butter Sauce

150 minutes


serves 6

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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



Grease and line a 9 inch cake tin.
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Cream margarine and sugar until light and fluffy.
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Add eggs one at a time and beat well after each addition.
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Add vanilla, rose water, lime juice and rind.
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Add blended fruits and browning.
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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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Scrape batter into the lined cake tin and cover using foil paper then with the lid of the cake tin.
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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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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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To Serve: Serve with Christmas Pudding, or your favourite dessert and decorate with red maraschino cherries and mint leaves.

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