Christmas Pudding
450g dried fruit ( I used a mixture of dried cherries, figs, dates, dried cranberries, raisins and chopped agen prunes – but use your favourites)
Good dash of rum or brandy
175g soft butter
250g dark muscovado sugar
2 eggs
100g self raising flour
2 teaspoons mixed spice
100g chopped mixed nuts
150g breadcrumbs
Zest and juice of 1 orange
Zest and juice of 1 lemon
1 tablespoon maple syrup
200ml ale or stout
1 cooking apple, peeled, cored and grated
Soak the fruit in the rum or brandy for at least 24 hours, giving it the occasional stir.
Cream the butter and sugar until pale and fluffy. Add the eggs one at a time and then add the flour, spice, nut, crumbs, juices and zest, maple, ale and apple.
Mix well – the mixture should be loose.
Butter 2 medium or 1 large pudding bowl.
Spoon in the mixture. Cover loosely with greaseproof – allowing for rising and then loosely with tin foil.
Place in a steamer and steam medium size for 4 hours and large for 6.
To reheat – steam for 1-2 hours.
Recipe continued>>
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