Description
Make 1 large pudding
Ingredients
Scale
- 225g Currants
- 170g Raisins
- 225g Sultanas
- 55g Mixed Peel
- 30g Glace Cherries (chopped)
- 30g Prunes (chopped)
- 1 Orange (zest and juice)
- 5tbsp Armagnac
- 2tbsp Cointreau
- 2tbsp Cassis
- 5tbsp Brandy
- 1 heaped tbsp Mixed Spice
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 170g Unsalted Butter (melted)
- 140g Self-Raising Flour
- A Pinch Salt
- 140g Ground Almonds
- 115g Soft Brown Sugar
- 3 Large Free-Range Eggs
Instructions
- Put the fruit, orange zest, juice, spices and alcohol in a bowl. Mix and cover to soak overnight.
- Next day, butter a large pudding basin (1.2 litre). Stir in the melted butter to the fruit to coat, then add the dry ingredients, making sure that it’s all mixed in and no flour pockets. Add the eggs in one at a time until well blended. Make sure you make a wish when stirring!
- Pour the mixture into the prepared basin. Cover with a layer of parchment paper with a pleat in the middle for the pudding to expand when being steamed, secure with a piece of string and cover with two layers of tin foil.
- Place the pudding in a large saucepan on top of a steam trivet or overturned saucer. Fill the pan halfway up with boiling water, bring back to the boil and reduce to a simmer and cover. Keep checking on the water levels throughout the cooking. Steam for 4 hours until a skewer in the middle of the pudding comes out clean with batter stuck to it.
- Allow to cool and remove the wet foil and parchment. Cover with fresh parchment and foil and once cool store in the fridge.
- Once a week, remove from the fridge and spoon over a couple of tablespoons of brandy to help the pudding mature.
- To serve on Christmas day, steam for 2 hours until piping hot. Turn out onto a plate and serve with plenty of brandy butter.
- Prep Time: 40 minutes
- Cook Time: 4 hours
- Category: Dessert
- Method: Baking
- Cuisine: British