A fruity pud, served with orange custard cream, makes the perfect end to the traditional Christmas meal
Cook:6 hrs
Serves 10
175g each raisin, currants and sultanas140g whole glacé cherry50g mixed peel50g whole blanched almondzest 1 orange and 1 lemon1 medium carrot, peeled and finely grated150ml brandy50ml/2fl oz orange liqueur, such as Grand Marnier175g light muscovado sugar175g fresh white breadcrumb125g self-raising flour1 tsp mixed spice¼ tsp grated nutmeg175g butter, frozen2 eggs, beatenbutter, for greasingholly sprig, to decorate
STEP 1Mix the fruit, almonds, citrus zests and the carrot with the brandy and orange liqueur in a large mixing bowl. Cover and leave to soak overnight.STEP 2Mix all the dry ingredients together, then add to the soaked fruit mixture. Grate in the butter, then add the eggs and stir. Don’t forget to make a wish!STEP 3Grease a 1.5-litre pudding basin with butter and line the base with greaseproof paper. Spoon in the mixture, press down well and make a hollow with the back of the spoon in the centre. Cover the surface with a round of greaseproof paper, then cover the bowl with double-thickness greaseproof paper and foil and tie at the rim with string. Lower the pudding into a pan with an upturned saucer in the base, then fill with water until it comes halfway up the sides of the bowl. Steam for 6 hrs, topping up with water as necessary.STEP 4Alternatively, steam in the oven. Stand the pudding basin in a roasting tin filled with water, then cover with a tent of foil and cook for the same length of time at 160C/fan 140C/gas 3. Check roasting tin occasionally as the water may need to be topped up.STEP 5To store, allow to cool, then store in a cool, dry cupboard. The pudding will keep for up to a year.STEP 6On the day, steam for 1 hr before turning out, decorating with holly and serving with extra-thick double cream or vanilla ice cream. Alternatively check out this brown sugar brandy cream, or try my Orange custard cream (below).
