Buck’s Fizz Christmas Pudding
This light but luxurious pudding celebrates the classic Champagne cocktail. Orange slices are an easy way to decorate it, and they add wonderful flavour. Make it sparkle with a little edible gold glitter – it is Christmas, after all! Soak the fruits the night before you plan to cook the pudding.
Hands-on time 25min, plus overnight soaking and cooling. Cooking time about 4½hr. Serves 8
125g (4oz) each sultanas and raisins 100g (3½oz) dried figs, chopped 50g (2oz) each candied peel and glacé cherries, chopped 175ml (6fl oz) Champagne, Cava or Prosecco 3tbsp orange liqueur, such as Grand Marnier 2 small oranges, zested Butter, for greasing 1 eating apple, coarsely grated ½tsp mixed spice 50g (2oz) shredded suet 75g (3oz) self-raising flour 75g (3oz) fresh breadcrumbs 100g (3½oz) dark brown soft sugar 1 medium egg, beaten 1 Put all the dried fruit into a large non-metallic bowl or food bag and stir in the Champagne, orange liqueur and zest of both oranges. Cover and leave to soak overnight at room temperature. 2 The next day, lightly grease a 1litre (1¾pint) pudding basin and line the base with a circle of baking parchment. Lay a 30.5cm (12in) square of foil on top of a square of baking parchment the same size. Fold a 4cm (1½in) pleat down the centre of both and set aside. 3 Add remaining ingredients to the soaked fruit mixture and stir well. Put a spoonful of mixture into the basin. Slice 1 of the zested oranges as thinly as you can and press the slices round the edges of the basin. Carefully spoon in the remaining mixture without disturbing the orange slices. Press down well and level the surface. Put the pleated foil square (foil side up) on top of the pudding and smooth down to cover. Using a long piece of string, tie securely under the lip of the basin, loop over again and tie to make a handle. 4 To cook, put an upturned heatproof saucer into a deep pan and balance the pudding on top. Pour in enough boiling water to come halfway up the sides of the basin, cover the pan with a tight-fitting lid and bring to a simmer. Cook for 4½hr, checking the water level regularly and topping up as necessary. Remove the pudding from the pan and leave to cool completely. Wrap the entire basin tightly in clingfilm and a layer of foil. Store in a cool, dark place to mature for up to 3 months.