Ingredients

Ingredients

  • 175g sultanas
  • 175g raisins
  • 50g dried apricots, chopped into small pieces
  • 50g chopped dates
  • 75ml brandy
  • 50g glacé ginger
  • 50g glacé cherry, chopped into small pieces
  • 50g mixed peel
  • 175g light brown soft sugar
  • 125g grated unsalted butter
  • 3 large eggs, lightly beaten
  • 1 Bramley cooking apple, grated
  • 1 large orange, zest and juice
  • 100g self-raising flour
  • 175g fresh white breadcrumbs
  • 1 tsp ground cloves
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon

Method

  1. 1

    Soak the sultanas, raisins, apricots and dates in the brandy overnight. Grease 2 x 1 litre pudding basins with some butter.

  2. 2

    Mix all the remaining ingredients together in a large bowl and add the brandy-soaked fruit to this mix. Stir it well, making sure all the spices are mixed through.

  3. 3

    Divide the mixture into the 2 greased pudding basins. Cut some greaseproof paper and make a little pleat in the centre to allow the pudding to expand. Place this tightly on the pudding basin and tie it firmly with a thread. Cover this with a crinkled piece of foil, making sure it’s waterproof.

  4. 4

    To steam the pudding, take a large pan with a lid and fill it with enough water to cover half the pudding basin. Use a small upturned plate to place the pudding basin on. Bring it to the boil, cover the pan with the lid and steam for 3½ to 4 hours. Make sure to check there is enough water and top up when needed. You will need 2 pans for the 2 puddings.

  5. 5

    Remove the pudding from the pan and set aside to cool. Remove the paper and foil and replace it with fresh baking parchment, then tie it up and leave it in a cool, dark place. On Christmas Day, resteam the pudding for 1 to 2 hours, turn out and flame with brandy.

Nutritional Details

Each serving provides
  • Energy 2441kj 583kcal 29%
  • Fat 17.0g 24%
  • Saturates 8.9g 45%
  • Sugars 73.0g 81%
  • Salt 0.44g 7%

% of the Reference Intakes

Typical values per 100g: Energy 1348kj/322kcal

Each serving provides

92.8g carbohydrate 4.1g fibre 7.8g protein

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