- 300g mixed dried fruit
- 200g pot glacé cherries, 85g halved (we used morello glacé cherries)
- 50g mixed peel
- 1 medium carrot, finely grated
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- zest and juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 orange, zested and segments cut out
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 100g light muscovado sugar
- 1 tsp mixed spice
- 100ml brandy
Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…
- 50ml Disaronno
- 100g butter, frozen, plus 25g soft butter and extra for greasing
Butter is a dairy product made from separating whole milk or cream into fat and…
- 2 large eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 50g blanched almond, half of each chopped
- 50g pecan nuts, half of each chopped
Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…
- 100g self-raising flour
- 175g fresh white breadcrumbs
- 2 tbsp golden syrup
Golden syrup is a translucent, golden-amber coloured, sweet syrup, which can only be produced…
- sprig of holly, to decorate (optional)
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.
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.
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.
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').