Christmas Pudding

Ingredients:

250g dried mixed berries (e.g. raisins, cherries, cranberries)

100g currants

50g mixed peel 

175ml brandy 

100g plain flour 

1 tsp baking powder 

125g fresh white breadcrumbs 

175g dark brown sugar 

½ tsp ground cinnamon 

½ tsp ground nutmeg 

Grated zest 1 orange 

150g shredded vegetable suet 

1 Bramley apple, peeled and coarsely grated 

50g blanched almonds, roughly chopped 

3 medium eggs, beaten  

Butter, for greasing

Method:

Place the dried fruit and mixed peel in a bowl and pour over the brandy. Mix well, cover and place in the fridge 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 juices. Add the beaten eggs and stir well.

Lightly butter a pudding steamer and place a disc of baking parchment in the base. Spoon in the mixture, cover with 2 sheets of baking parchment.

Place the pudding in a large saucepan and pour hot water halfway up the sides. Cover and steam for 6 hours, topping up with hot water from time to time. 

Lift the pudding basin from the pan and leave to cool completely.

To reheat, steam for 2 hours as before until piping hot.