Christmas pudding with citrus & spice
- Preparation and cooking time
- Prep 30 mins plus soaking overnight
- Serves 10
- 175g each raisin, currants and sultanas
- 140g whole glacé cherry
- 50g mixed peel
- 50g whole blanched almond
- zest 1 orange and 1 lemon
- 1 medium carrot, peeled and finely grated
- 150ml brandy
- 50ml/2fl oz orange liqueur, 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 butter, frozen
- 2 eggs, beaten
- butter, for greasing
- holly sprig, to decorate
- 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, try my Orange custard cream (below).