This is the first of two Christmas Puddings I will make and show you. This one is a little bit different in appearance as I use light brown sugar instead of dark.
Traditional dark one to follow.
450g dried mixed fruit
50g candied peel
1 apple, grated
1 tablespoon orange zest
1/2 tablespoon lemon zest
2 tablespoons orange juice
1 tablespoon lemon juice6 tablespoons brandy
55g self raising flour
2 teaspoons mixed spice
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
110g white fresh breadcrumbs
11pg light brown sugar
25g slivered almonds
30g glace cherries
2 large eggs
Butter the 2 1/2 pint pudding basin.
In a large bowl, place the mixed fruit, candied peel, apple, orange juice, glace cherries, lemon juice and brandy. Mix to combine, cover and leave in the fridge to marinate overnight.
In another bowl add the flour, mixed spice, cinnamon, nutmeg together with the lemon and orange zest, sugar, breadcrumbs and nuts, mix to combine and add the marinated fruit to the bowl. Mix thoroughly and pour into your buttered 2 1/2 pint pudding basin.
Place the lid on the basin and add to a large saucepan fill with boiling water 3/4 of the way up the sides of the basin, being sure to keep refilling when it runs low. Steam on low heat for 7 hours.
Serve with cream, or custard or brandy butter, whatever you like. Yum.