Christmas Pudding

By Greedyfrog

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Christmas Pudding

Ingredients

175 g sultanas
175 g currants
70 g dried figs, chopped
50 g mixed peel
45 g glacé cherries, halved
50 g dried apricots, chopped
100 ml brandy
50 g stem ginger, chopped + 2 tbsp of their syrup
1 apple, grated
Juice + zest 1 orange
3 large eggs, beaten
125 g shredded suet
125 g fresh, white breadcrumbs
175 g light muscovado sugar
90 g self-raising flour
1/2 tsp mixed spice
Butter, for greasing

Details

Level of difficulty Average
Preparation time 60mins
Cooking time 600mins
Cost Average budget

Preparation

Step 1

In a bowl, soak the sultanas, currants, figs, mixed peel, cherries and apricots with the brandy overnight.

Step 2

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.

Step 3

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.

Step 4

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.