An irresistibly tipsy passion fruit and Cointreau-laced pud that steams in half the time of a traditional Christmas pudding
Prep:1 hr – 1 hr and 15 mins
Serves 10
250g packet dried mixed fruits with apricot and passion fruit175g ready-to-eat stoned dates, roughly chopped85g dried cranberries1 tbsp freshly grated root gingergrated zest and juice of a large orange100ml/3½ fl oz Cointreau or Grand Marnier100g butter, at room temperature100g dark muscovado sugar2 large eggs, beaten50g self-raising flour85g fresh white breadcrumbs1 tsp ground cinnamon85g pecan nuts, roughly chopped
STEP 1Put the dried fruits, dates, cranberries and ginger in a pan with the orange zest and juice, and the orange liqueur, then warm gently for 10 minutes, stirring occasionally until the juices are absorbed and the mixture looks sticky. Set aside to cool.STEP 2Lightly grease a 1.3 litre/21⁄4 pint pudding basin, and line the base with a small disc of greaseproof paper. Beat the butter, sugar, eggs and flour together in a food mixer or large bowl until creamy, then stir in the cooled fruits, breadcrumbs, cinnamon and nuts.STEP 3Spoon the mixture into the pudding basin, cover the bowl with greaseproof paper and foil, and tie on securely with string. Put a long strip of folded foil under the basin and bring it up round the sides so that you can use it as a handle to lift the pudding in and out. Put the basin in a large pan and pour a kettle of boiling water into the pan so it comes halfway up the bowl, then cover and steam for 3 hours, topping up with boiling water every now and then. Leave it to cool, then store in a cool place for up to 1 week or freeze for 1 month.STEP 4The sauce can be made up to a day ahead. Melt the butter and sugar together in a frying pan. Tip in the pecans and cook, stirring, for a minute or two to toast them. Add the cranberries, orange juice and liqueur and continue to bubble until rich and syrupy. Cool, then tip into a bowl, cover and chill until ready to eat.STEP 5To serve: Steam the pudding in a pan of boiling water for 1 hour, to warm it through.STEP 6Put the pecan sauce in a pan, and gently warm through until melted and bubbling. Meanwhile, turn out the pudding. Peel the lining paper from the pudding and pile the nuts and cranberries from the sauce on top, and then generously spoon over the buttery sauce. Decorate with holly and dust lightly with icing sugar. Serve the pudding with the sauce and cream.
