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Fresh Living Network
Classic cook's Christmas pudding

Classic cook's Christmas pudding

Get cracking and start making your Christmas pudding now! Add a couple of sterilised coins to the batter before steaming. Drizzle with brandy regularly to let the flavours develop.
8
RECIPE TYPE:Desserts
 
Method
  • Soak sultanas, raisins, figs, candied peel, apricots and cherries in brandy overnight.
  • Grease two 500ml pudding bowls (ovenproof mixing bowls like Pyrex) and cut and grease two circles of baking paper large enough to cover the top of each pudding bowl.
  • Mix grated apple, orange juice and zest, beaten eggs, butter, sugar, breadcrumbs and flour together in a large mixing bowl.
  • Stir through soaked fruit with brandy, spice and coins.
  • Divide mixture between greased dishes and cover with greaseproof paper.
  • Place each pudding bowl in a saucepan. Fill with enough boiling water to come halfway up the sides of the bowl.
  • Cover with a lid and steam for 3½ hours, adding more water throughout the cooking process.
  • Remove from saucepan and allow to cool. Remove paper, drizzle with brandy and cover with clingfilm or muslin.
  • Store in a cool, dry place until Christmas, remembering to drizzle with brandy every week.
  • Steam puddings until heated through and serve with custard, brandy butter or whipped cream.
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