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baking; Yum Yum Contini Christmas Pudding.

THIS is my grandmother's recipe which she brought back from a trip to America in the 50s. It's so good we've made it every year since and it's the only recipe we use for the Christmas pudding in our three Edinburgh restaurants. Serves 6-8 Ingredients 400ml cold water 250g golden caster sugar 125g unsalted butter 3 tbsp treacle 2 tbsp ground cinnamon 2 tsp ground cloves 1/2 tsp of ground mixed spice 750g dried seedless muscatel raisins (soaked overnight in brandy or marsala) 150ml brandy, marsala wine to soak the raisins and to treat the cake once baked 450g plain flour 3 tsp bicarbonate of soda A pinch of fine sea salt Granulated sugar A dash of brandy to set alight Method 1 Before you start with the cake, soak the muscatel raisins overnight in the brandy or marsala.

2 Place the water, sugar, butter, treacle, spices and fruit into a large pot and stir. Very slowly bring it to the boil.

3 Allow to cool, but not until cold, before you add the sieved flour, bicarbonate of soda and salt into the mixture. Stir well.

4 Generously butter a large 1kg pudding bowl or plastic basin with lid. Place a circle of baking parchment at the bottom.

5 Fill the bowl and cover with a circle of baking parchment, then either use the matching lid or wrap a double layer of foil and parchment around the pudding and tie tightly with string.

6 Choose a large pot that the pudding will fit in and allow enough space to half-fill with water.

7 Place saucer at the bottom of the pot - this is an insurance policy if you forget to top up the water half way through the steaming. Steam for three hours.

Carina Contini is Owner of The Scottish Cafe & Restaurant - located at the gardens entrance of the Scottish National Gallery, Edinburgh

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Title Annotation:Features
Publication:Daily Record (Glasgow, Scotland)
Date:Dec 24, 2018
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