- 175 g sultanas
- 175 g currants
- 70 g dried figs
- 50 g mixed peel
- 45 g glacé cherries
- 50 g dried apricots
- 100 ml brandy
- 50 g stem ginger
- chopped + 2 tbsp of their syrup
- 1 apple
- Juice + zest 1 orange
- 3 large eggs
- 125 g shredded suet
- 125 g fresh
- white breadcrumbs
- 175 g light muscovado sugar
- 90 g self-raising flour
- 1/2 tsp mixed spice
- for greasing
Level of difficulty Average
Preparation time 60mins
Cooking time 600mins
Cost Average budget
In a bowl, soak the sultanas, currants, figs, mixed peel, cherries and apricots with the brandy overnight.
The following day, mix in a large bowl the ginger, syrup, apple, orange juice and zest, eggs, suet, breadcrumbs, sugar, flour and mixed spice. Mix in the soaked fruit.
Butter the pudding basin, fill with the mixture. Smooth the top and cover with a circle of greaseproof paper. Cover with a sheet of foil with a folded pleat down the centre, and secure it by tying it tightly with some string. Tie a loop of string on either side of the basin to act as handles. Stand the basin on top of an upturned saucer placed in a deep, large pan. Pour boiling water in the pan so it comes about a 1/3 of the way up. Cover and steam over a gentle heat for 5h, topping up with more water if necessary.
Cool the pudding in the pan, then remove foil and paper. Cover with cling film and store in a cool, dry place. Every so often, prick the surface with a skewer and drizzle a bit more brandy.
To reheat, steam for an hour or so.
To serve, heat up about 50 ml of brandy, pour over the pudding and light straight away with a match. Let the flames die down, then serve.
Like these recipes? Then you'll love
- Kinder Bueno Cake 4.2/5 (460 Votes)
- Quick Spaghetti Bolognese Recipe... 3.3/5 (211 Votes)
- Easiest Shortbread Recipe EVER. 3.4/5 (204 Votes)
- Mouhalabieh 3.6/5 (176 Votes)
- Chocolate Puddle Pudding 3.5/5 (134 Votes)
- Easy & Quick Apple Crumble 3.5/5 (128 Votes)
- Homemade Chocolate Candy Bars 3.6/5 (98 Votes)
- Gingerbread men 3.4/5 (97 Votes)