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Nutrition: per serving

  • kcal596
  • fat20g
  • saturates10g
  • carbs92g
  • sugars69g
  • fibre0g
  • protein7g
  • salt0.89g
    low
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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).

RECIPE TIPS
ORANGE CUSTARD CREAM

Whip 285ml double cream with the

grated zest ½ orange until it holds

its shape. Fold in a 500ml tub fresh

vanilla custard and serve.

Recipe from Good Food magazine, December 2008

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Comments, questions and tips (88)

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Overall rating

A star rating of 4.9 out of 5.58 ratings

siancumins

question

I love this recipe and have made every Christmas for the last few years. Can I cook it in ramekins instead of one large basin? If so, how long should they be cooked for? I always make my Christmas Cake and Pudding in October, will the small individual puddings keep for this long? Many thanks

goodfoodteam avatar
goodfoodteam

Hello we haven't tested this recipe as individual puddings. There is a recipe on the website called 'Mix and match mini Christmas puddings'. It uses 250g pudding mix per individual dariole, each sealed with baking parchment and foil then steamed in a roasting tin at160C/140C fan/gas 3 for 1 hr.…

maggiebleksley avatar

maggiebleksley

question

Is their any reason why the almonds need to be whole?

goodfoodteam avatar
goodfoodteam

Hello, whole almonds are used for the texture and crunch they add but they can be swapped for flaked almonds if you prefer. Thanks for your question - Good Food Team

cj_ds63289

question

Have made this great pudding for a few years. Usually make it in the boiler and has turned out beautifully every time. This year I would like to make it in a slow cooker. Could someone advise if the slow cooker is on low or high and for how long please??

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. We haven't tested this in a slow cooker but would expect it to take 10-12 hrs on low. Carefully lower the basin into the slow cooker, then fill slow cooker with water so it comes halfway up the sides of the basin. Top up with water as necessary during cooking. Once…

deanphil

I've made this for the past five years. Everyone loves how light it is. Very moorish. Cooked in the slow cooker and reheated on the day.

maggiebleksley avatar

maggiebleksley

question

Do the fresh breadcrumbs really need to be white? We normally have brown bread and as the pudding is brown, I don't see why the colour matters.

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. It's fine to use brown breadcrumbs if you like the taste. They'll work just as well, possibly very slightly denser than if using white. We hope this helps. Best wishes, BBC Good Food Team.

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