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Nutrition: per serving

  • kcal654
  • fat23g
  • saturates9g
  • carbs90g
  • sugars65g
  • fibre4g
  • protein9g
  • salt1g
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Method

  • step 1

    Put the mixed fruit, halved glacé cherries, mixed peel, carrot, and lemon and orange zest in a bowl with the sugar and spice. Pour in the lemon juice and alcohol, and stir really well. Cover and leave to soak overnight.

  • step 2

    Heat oven to 160C/140C fan/gas 3 and put a full kettle of water on to boil. Grease a 1.5-litre pudding basin and put a disc of baking parchment in the base. Stir the eggs into the fruit mixture, then stir in the chopped nuts, flour and breadcrumbs. Finally, grate in the frozen butter, stirring the mixture frequently so that it evenly disperses.

  • step 3

    For the topping, mix the soft butter and golden syrup together, and spread over the bottom of the basin. Pile in the whole cherries, orange segments and whole nuts, breaking the pecans in half as you add them. Try not to just make a thick layer of fruit and nuts on the base – ease some up the side too. Spoon in the pudding mixture and level the top, then cover with baking parchment and foil. Tie the top with string or an extra-large rubber band, then place in a roasting tin and pour in the water from the kettle. Cover the whole thing with a tent of foil to seal in all the steam, then place in the oven for 6 hrs. This gives a light pudding, so if you prefer a darker one, cook for up to 8 hrs. Will keep in the fridge for 1 month. If you want it to last longer, omit the orange segments.

  • step 4

    To serve, steam in a large pan with an upturned saucer on the base for 2 hrs, then turn out and decorate with holly, if you like. Serve with Brandy syrup cream (see 'Goes well with').

Recipe from Good Food magazine, November 2014

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Comments, questions and tips (9)

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Overall rating

A star rating of 5 out of 5.5 ratings

sarah.fradley72603

I would also like an answer to Helen Parker’s question below, can this be made in a steamer on the hob instead of in the oven?

And how long would it need to steamed for?

parker.helen

question

Can the pudding be steamed or boiled in a saucepan instead of steaming in the oven? If so, would this also be for six hours?

mands090301

question

Could you please tell us if it can be frozen. Thanks

goodfoodteam avatar
goodfoodteam

Just to add that you can freeze this after step 3. For best results, after defrosting, steam as in step 4. You can also freeze at the end of the recipe, defrost, then reheat in the microwave if you're short on time.

suecairns

question

If you don’t put the orange segments in do you need to store in the fridge?? And how far in advance can I make it without the oranges ?? TIA

Zoe Dewar avatar

Zoe Dewar

A star rating of 5 out of 5.

Made a little and large one for Christmas just gone. First time in years we'd been anywhere near a Christmas pudding. Everyone was too full up so I only reheated the little one. It was amazing! We were all fighting over the scraps. It was so light but packed with flavour and the sauce over the top…

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