Transcript

Christmas pudding

Ingredients

1 ½ cups each of raisins, sultanas and currants

1/3 cup candied orange, finely chopped

200 ml brandy

250 gm butter, plus extra for greasing the pudding bowl

1¼ cups firmly packed brown sugar

1 orange finely grated rind only

1 lemon finely grated rind only

4 eggs, lightly beaten

1 cup plain flour

½ tsp each salt, mixed spice, nutmeg, ginger, cinnamon and bicarbonate of soda

½ cup almond meal

2 cups fresh breadcrumbs

Method

Mix dried fruit and candied orange in a bowl, and pour over brandy, cover and stand overnight.

Beat together butter, sugar and rinds until pale and fluffy, then slowly beat in eggs.

Sieve together flour, salt, spices and bi-carb soda. Add to mixture in batches, alternating with soaked fruit mixture and almond meal. Stir through breadcrumbs.

Brush a 1.8 litre-capacity pudding bowl with butter, line the base with a circle of baking paper and dust with flour.

Pour pudding mixture into bowl and top with another circle of baking paper. Cover with two layers of foil and put inside a calico, muslin bag or white pillow case, twisting and tying the top with string.

Place pudding into a large saucepan with a wire rack or tea towel lining the base. Fill with enough water to come halfway up the side of the bowl.

Cover and simmer for 6 hours, topping up water when necessary. Pudding may be made ahead and cooled in bowl. Reheat in a large saucepan of simmering water for 2½ hours. Serve with custard.