Jamaican Christmas Pudding Recipes

JAMAICAN CHRISTMAS CAKE

Steps:

• Cream 16 oz of dark brown sugar and 16 oz of unsalted butter in an electric mixer until smooth.
• Add 12 large eggs to your creamed butter and sugar mixture (Add 3 eggs at a time until they are all incorporated into your mixture).
• Add 2 tbsp vanilla, 2 tbsp rose water 2 tbsp mixed essence and 2 tbsp of almond flavor to your mixture.
• Combine in a bowl, 6 oz all-purpose sifted flour, 6 oz plain bread crumbs, 1 tsp salt, 2 tbs baking powder, 1 tbs baking soda, and cinnamon, 2 tbs ground ginger, 1 tbs mixed spice, 1 tsp nutmeg, and 1/2 tsp ground cloves.
• Now it's time to prepare your dried fruits.Simmer over low heat, 2 cups of port wine and 1 cup of Jamaican White Rum, add 1/2 cup dried raisins, 1/2 cup dried currants, 1/2 cup dried cranberries, 1/2 cup chopped pitted prunes, 1/2 cup chopped dried dates, 1/2 cup candied cherries and 1/2 cup candied mixed peel.
• When all liquid has evaporated let your fruits cool.
• Alternate your flour and fruit mixture to your cream mixture and blend in your electric mixer (Do not beat).
• Add 2 tbs molasses, and 4 tbs browning to your mixture and blend slowly in your electric mixer. (Do not beat).
• Grease and line 2 eight inch baking pans with butter or nonstick spray
• Fill pans 3/4 full, Heat oven to 350 degrees (Do not preheat).
• Bake until done (approximately 45 mins)
• Remove from oven while still hot, mix together 1/4 cup port wine and 1/8 cup white rum and pour over cakes.
• Leave cakes in pan to cool.

JAMAICAN GINGER SPONGE PUDDING

Steps:

• Butter a 1.2-litre pudding basin, then press a disc of baking parchment into the base. Heat 4cm water in a heavy-based pan and add a trivet or upturned bowl or saucer to the base.
• Sieve the flour, baking powder and bicarb into a large bowl. Add the breadcrumbs, ginger, allspice, cinnamon and ½ tsp fine salt and stir everything together. Wrap the end of the frozen butter in foil and, holding it by the foil end, coarsely grate the butter into the dry ingredients. Unwrap and discard the foil to grate the last piece. Fold everything together so the butter is evenly distributed. Mix in the stem ginger, eggs, treacle, sugar and milk. Spoon into the pudding basin, leaving a small gap for the sponge to rise, and cover with a disc of parchment. Seal the pudding basin with a tight-fitting lid or a double layer of foil, sealed tightly around the basin and tied with cook's string. Set on top of the trivet, cover with a lid and steam for 3 hrs, topping up with water so it doesn't boil dry.
• Pour the syrup into a shallow frying pan, bring to the boil and cook until the syrup is turning a deep golden brown. Quickly whisk in the rum and butter, then whisk in the cream and bubble for 2 mins. Gently tip the sponge pudding out of its basin and onto a serving plate. Pour over the rum sauce and serve with thick cream or vanilla ice cream, if you like.