Stir up a special treat to serve on Christmas Day! Warm through and set alight before serving…
Preparation time: 20min, plus soaking overnight
Cooking time: 6hrs, plus 2hrs reheating
- 300g mix of green and golden raisins, dried cranberries, dried cherries and dried blueberries
- 100g currants
- 50g mixed peel
- 175ml brandy
- 100g plain flour
- 1tsp baking powder
- 125g fresh white breadcrumbs
- 175g dark brown muscovado sugar
- ½tsp ground cinnamon
- ½tsp ground nutmeg
- Grated zest 1 lemon or orange
- 150g shredded vegetable suet
- 1 Bramley apple, peeled and coarsely grated
- 50g blanched almonds, roughly chopped
- 3 medium free range eggs, beaten
- Butter, for greasing
- Place the dried fruit and mixed peel in a large glass bowl. Pour over the brandy, mix well, cover and place in the fridge to soak overnight.
- In a large bowl, mix together the flour, baking powder, breadcrumbs, sugar, spices, citrus zest, suet, apple and almonds. Stir in the soaked fruit and any remaining juices. Add the beaten eggs and stir until well mixed.
- Lightly butter a 1.2-litre pudding basin and place a disc of baking parchment in the base. Spoon in the mixture, cover with 2 sheets of baking parchment topped with a double layer of foil and tie in place with string, making a handle for lifting.
- Place the pudding in a large saucepan and pour hot water halfway up the sides. Cover and steam for 6hrs, topping up with hot water from time to time.
- Lift the pudding basin from the pan and leave to cool completely. Remove the foil and baking parchment and cover with fresh sheets. Store in a cool, dark place for up to 6 weeks.
- To reheat, steam for 2hrs as before until piping hot, then invert the pudding onto a large plate to serve.
Tip: To flame the pudding for serving, warm 100ml brandy in a small saucepan but make sure you don’t allow it to boil. Pour it over the pudding and, keeping it at arm’s length, quickly ignite.
Recipes & Images: Waitrose & Partners