
Christmas pudding with citrus & spice
A fruity pud, served with orange custard cream, makes the perfect end to the traditional Christmas meal
- 175g each raisincurrants and sultanas
- 140g whole glacé cherry
- 50g mixed peel
- 50g whole blanched almond
- zest 1 orangeand 1 lemon
- 1 medium carrotpeeled and finely grated
- 150ml brandy
- 50ml/2fl oz orangeliqueur, such as Grand Marnier
- 175g light muscovado sugar
- 175g fresh white breadcrumb
- 125g self-raising flour
- 1 tsp mixed spice
- ¼ tsp grated nutmeg
- 175g butterfrozen
- 2 eggsbeaten
- butterfor greasing
- hollysprig, to decorate
Nutrition: per serving
- kcal596
- fat20g
- saturates10g
- carbs92g
- sugars69g
- fibre0g
- protein7g
- salt0.89glow
Method
step 1
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.
step 2
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!
step 3
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.
step 4
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.
step 5
To store, allow to cool, then store in a cool, dry cupboard. The pudding will keep for up to a year.
step 6
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 check out this brown sugar brandy cream, or try my Orange custard cream (below).