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Christmas Pudding

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(makes 9 ceramic moulds)

  • 200g butter at room temp
  • 200g brown sugar (or omit if you are sugar free)
  • 1 cup black bottle brandy
  • 150g crystallized ginger, chopped
  • 4 eggs
  • 100g plain flour
  • 1 tsp baking powder
  • 70g fresh white breadcrumbs
  • Zest of 1 large lemon
  • Zest of 1 large orange
  • 150g dried prunes, chopped
  • 150g dried pear, chopped
  • 150g mixed peel
  • 1 apple, grated
  • 1 tsp ground cinnamon
  • 1 tsp mixed spice
  • Pinch salt
  • 200g currants
  • 200g sultanas
  • 200g raisins
  • 150g dried fig, diced
  • 150g apricot, diced
  • 150g dates, chopped


Grease and line pudding basins and set aside. Combine all the dried fruit, grated apple & zests & add the brandy & stir. Set aside overnight, or for a few days to absorb the brandy, & for the fruit to soften (add a splash more brandy if you like!). Sift together the flour, salt, baking powder & spices & add the bread crumbs. Beat the butter & the sugar. Add the eggs one at a time. Fold in the dry ingredients, then the fruit. Place in the prepared pudding moulds up to the inner rim. Cover with greased paper & foil and either bake for about 45mins to 1hr, or steam the pudding for approximately 2 hours. Allow to cool.  De-mould and wrap in plastic wrap or muslin cloth & store up to 3-4 months, in a cool dry place. To reheat place in a pot of boiling water & steam in the mould for 1 hour or microwave. Serve with eggnog ice cream (recipe online).          

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