Traditional Jamaican Christmas Pudding recipe, courtesy of NuPak.
1 cup NuPak margarine
1 cup NuPak brown sugar
2 tsp Nupak vanilla
1/4 tsp salt (more or less, add the salt white tasting)
1 cup mixed peel
1 cup raisins
1 cup cherries
1/4 cup currants
4 tbsp NuPak food brown
2 tsp baking powder
2 lbs NuPak all-purpose flour
1 tsp mixed spice
2 cups wine or less (port wine or Red label)
6 tbsp white rum (optional)
To get the real Jamaican authentic taste: soak all the fruits into enough wine to cover them, a week before or the night before baking or steaming the pudding.
In a container with cover, add all the fruits, pour enough wine on the fruits, cover with an airtight cover and store in the refrigerator until ready to use.
Step 1: Grease and line a 9-inch bake tin. Preheat oven 350 degrees F or 180 degree C.
Step 2: Put the NuPak margarine and NuPak brown sugar into a container and beat until light and fluffy (use either a hand mixer or cake mixer).
Step 3: Add eggs, one at a time and beat well after each addition.
Step 4: Mix in NuPak food browning and NuPak vanilla with a spoon and add all the soaked fruits.
Step 5: Sift NuPak flour, baking powder, mixed spice and salt in another container, then add alternatively with the rum and wine. Mix batter with a spoon or in a cake mixer.
Step 6: Scrape the batter into prepared cake tin, cover the cake tin with NuPak Aluminum Foil. Steam on stove top for 2 to 2 1/2 hours.
To Steam on Stove Top
Rest the cake tin in container with water
To Steam in Oven
Put the cake tin in a container with water in the oven and steam for 2 to 2 1/2 hours.
Scrape the batter into the prepared cake tin and bake for 2 hrs at 350 degrees F or 180 degrees C.