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Member recipe

Mr D's Christmas Pudding

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Serves 18

A Rich, moist and un-fussy Christmas pudding. Makes 3l to be split up as you like.

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  • 700g mixed fruit
  • 150g mixed peel
  • 100g glacé cherries , halved
  • 200ml brandy
  • 2 grated apples
  • 2 oranges, juice and zest
  • 6 large eggs
  • 250g shredded suet
  • 250g fresh white breadcrumbs
  • 350g light muscovado sugar
  • 175g self-raising flour
  • 2 tsp mixed spice
  • butter , for greasing


    1. Soak the mixed fruit, peel & glacé cherries in the brandy over night. Stir a few times to ensure all the fruit soaks up some brandy.
    2. In a large bowl mix together the dry ingredients, eggs, suet, apple and orange juice & zest. Then mix in the soaked fruit.
    3. Add the mix to buttered bowls then cover with foil or baking paper.
    4. Stand the puddings in a deep, large pan (or 2 if that's easier) on trivets or upturned saucers and pour boiling water around so it comes about a third of the way up. Cover the pan and steam the puddings for 5 hrs, topping up with more boiling water when necessary.
    5. once cool cover the bowls with a lid or cling film and store in a cool, dry place, For at least a month if possible . Feed the puddings with more brandy in the run up to Christmas by drizzling it over the top.
    6. To reheat steam for an hour or, if you really must, microwave as necessary. Adding flaming hot brandy is up to you but keep a fire extinguish close to hand.

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