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Recipe by Sara Buenfeld

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1. Put 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.
2. Lightly 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.
3. Spoon 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.
4. The 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.
5. To serve: Steam the pudding in a pan of boiling water for 1 hour, to warm it through.
6. Put 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.

Per serving

550 kcalories, protein 5g, carbohydrate 66g, fat 27 g, saturated fat 12g, fibre 2g, salt 0.63 g

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• Victoria

  12 November 2007

  Victoria rated and commented on this recipe

  

  This is a fabulous recipe that makes a super end to Christmas lunch. My family like it so much they wish it was christmas more often!

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• sheepcat

  08 January 2008

  sheepcat rated and commented on this recipe

  

  The first Christmas pudding I have made and the best I have tasted, easy to prepare and enjoyed by all.

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• Sarah

  24 January 2008

  Sarah rated and commented on this recipe

  

  This was the best Christmas pudding I've had. I'm not a big fan of Christmas puddings, they're generally to rich & heavy for me, but this is a lovely recipe! The pecan sauce & topping is to die for too :-)

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• Paula

  03 February 2008

  Paula commented on this recipe

  My first ever attempt at making Christmas pudding. The main requirements were a recipe that didn't take six hours to steam, and a pudding that wasn't too dense. I made a large pudding and also a small 'test' pudding in a ramekin dish. The 'test' pudding tasted so good that I had no qualms about serving the large pudding on Christmas Day. It was perfect and an absolute success. Thank you BBC Good Food!

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Ingredients

• 250g packet dried mixed fruits with apricot and passion fruit
• 175g ready-to-eat stoned dates , roughly chopped
• 85g dried cranberries
• 1 tbsp freshly grated root ginger
• grated zest and juice of a large orange
• 100ml/3½ fl oz Cointreau or Grand Marnier
• 100g butter , at room temperature
• 100g dark muscovado sugar
• 2 large eggs , beaten
• 50g self-raising flour
• 85g fresh white breadcrumbs
• 1 tsp ground cinnamon
• 85g pecans nuts, roughly chopped

PECAN TOPPING AND SAUCE

• 100g butter
• 100g light muscovado sugar
• 50g pecans
• 50g dried cranberries
• 1 orange
• 3 tbsp Cointreau or Grand Marnier
• sprig of fresh holly
• icing sugar , for dusting
• thick double cream , to serve

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Difficulty and servings

Serves 10

Preparation and cooking times

Prep 1 hr 1 hr 15 mins

Plus 3 hrs steaming

Ingredients

• 250g packet dried mixed fruits with apricot and passion fruit
• 175g ready-to-eat stoned dates , roughly chopped
• 85g dried cranberries
• 1 tbsp freshly grated root ginger
• grated zest and juice of a large orange
• 100ml/3½ fl oz Cointreau or Grand Marnier
• 100g butter , at room temperature
• 100g dark muscovado sugar
• 2 large eggs , beaten
• 50g self-raising flour
• 85g fresh white breadcrumbs
• 1 tsp ground cinnamon
• 85g pecans nuts, roughly chopped

PECAN TOPPING AND SAUCE

• 100g butter
• 100g light muscovado sugar
• 50g pecans
• 50g dried cranberries
• 1 orange
• 3 tbsp Cointreau or Grand Marnier
• sprig of fresh holly
• icing sugar , for dusting
• thick double cream , to serve

Per serving

550 kcalories, protein 5g, carbohydrate 66g, fat 27 g, saturated fat 12g, fibre 2g, salt 0.63 g

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