Christmas Pudding

TIME: 45 minutes preparation time + 5 hours and 45 minutes cooking time

Makes: 12 servings

Finish off your Christmas feast with a lightly spiced and fruit-filled pudding.

 Ingredients:

Melted butter - to grease

450 grams of fruit medley

75 grams glace cherries, quartered

75 grams of dried figs, chopped

75 grams of dried cranberries

75 grams of dried pitted dates, chopped

2 TBSP mixed peel

1 cup (250 grams) plain flour

1 cup (250 grams) SR flour

1 TSP Bicarbonate Soda

1 TSP ground cinnamon

1 TSP ground nutmeg

1 TSP mixed spice

1 cup (220 grams) brown sugar

250 grams melted and cooled butter

1 cup of orange juice

3 eggs lightly whisked

1/3 cup brandy (optional)

Creating the Magic:

• Step 1

  Brush an 8 cup (2 litre) pudding basin with melted butter to grease.
  See note 1.

• Step 2

  Combine the dried fruit, cherries, figs, pears, cranberries, dates, mixed peel and juice in a medium saucepan over medium heat. Cook, stirring, for 10 minutes, or until fruits soften. Remove from heat and set aside for 30 minutes to cool. Add the brandy (optional) and stir to combine.

• Step 3.

  Sift combined flours, bicarbonate of soda, cinnamon, mixed spice and nutmeg into a large bowl. Add fruit mixture, butter, brown sugar and eggs and stir until well combined. Gently spoon mixture into prepared pudding steamer, smooth top, and secure the lid.

  See note 2.

• Step 4.

  Place pudding basin into a large saucepan. Pour in enough boiling water to combine halfway up the side of the pan. Place over medium heat and bring to the boil. Cook, covered, topping up with extra boiling water if necessary, for 5 hours 30 minutes or until a skewer inserted into the centre of the pudding comes out clean.

  See note 3.

• Step 5.

  Remove steamer from the saucepan, and set aside for 10 minutes before turning onto a serving plate. Serve immediately with custard, ice-cream or your favourite sauce.

• Note 1.

  If you don’t have a pudding basin use a large 2-litre ceramic pudding bowl.

• Note 2.

  If using a pudding bowl instead of a basin cover with a double layer of buttered foil, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string.

• Note 3.

  If using a pudding bowl instead of a basin, place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the bowl. Steam, covered with a lid, for 5 1/2 hours. Check the water level during cooking, topping up if necessary. If you are preparing this pudding ahead, remove the foil, let it cool slightly, then wrap in foil. If you are serving it immediately, unwrap and invert onto a deep plate.

This recipe has been adapted from Taste