Whip 285ml double cream with the
grated zest ½ orange until it holds
its shape. Fold in a 500ml tub fresh
vanilla custard and serve.
Mix 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.
Mix 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!
Grease 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.
Alternatively, 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.
To store, allow to cool, then store
in a cool, dry cupboard. The pudding
will keep for up to a year.
On the day, steam for 1 hr before
turning out, decorating with holly and
serving with extra-thick double cream
or vanilla ice cream. Alternatively, try
my Orange custard cream (below).