Rich, spiced, and beautifully portioned in Weck jars these festive puddings are perfect for gifting or enjoying throughout the season.

INGREDIENTS

• 1kg mixed dried fruit (e.g. raisins, sultanas, apricots, peel, cranberries, dates)
• 1 cup brandy, rum or marsala
• Zest of 1 large lemon
• Zest of 1 large orange
• 1 small apple, grated
• 70g plain flour
• ¾ tsp baking powder
• Pinch of salt
• ¾ tsp ground cinnamon
• ¾ tsp mixed spice
• 45g fresh white breadcrumbs
• 135g butter, at room temperature
• 135g brown sugar
• 3 eggs
• 100g slivered almonds

METHOD

Macerate the fruit:

In a large bowl, combine the mixed dried fruit, grated apple, lemon zest, orange zest, and alcohol. Mix well, cover, and set aside overnight (or up to several weeks) to soak.

Prepare the jars:

Grease 6 × 450ml Weck jars. (Link) https://wheelandbarrow.com.au/products/storage-jar-weck-450ml-gugelhupf

Make the batter:

Sift the flour, baking powder, salt, cinnamon, and mixed spice into a bowl. Stir in the breadcrumbs.

In a separate bowl, beat the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.

Fold in the dry ingredients, then stir through the soaked fruit mixture and slivered almonds until evenly combined.

Fill the jars:

Spoon the mixture into the prepared jars, leaving about 2cm at the top to allow for expansion. Cover each with greased baking paper and foil, securing with string.

Bake in a water bath:

Place the jars in a deep roasting pan. Pour boiling water halfway up the sides of the jars. Bake at 160°C for 1½–2 hours, or until firm and cooked through.

Cool and store:

Allow puddings to cool completely. Leave the foil on and place plastic lids on top. Store in a cool, dark place or in the fridge for up to 3–4 months.

Reheat and serve:

To serve, remove the plastic lid but leave the foil on. Re-steam the puddings for 1–1½ hours until heated through. Turn out onto a serving plate and enjoy with flaming brandy or rum and a scoop of ice cream.