Christmas pudding
SERVES 8
100g raisins
100g sultanas
100g Zante currants
75g mixed candied peel
30g diced crystallized ginger 20g walnut pieces grated zest and juice of ½ orange grated zest and juice of ½ lemon 5 tablespoons brandy
60g peeled and diced Bramley apple 1 egg, lightly beaten
50g plain flour
100g dark muscovado sugar
50g wholemeal breadcrumbs
70g vegetable suet, roughly chopped 1 tablespoon ground mixed spice ¼ teaspoon ground cinnamon ¼ teaspoon freshly grated nutmeg ¼ teaspoon ground cloves
2 pint pudding basin circle of baking parchment to fit pudding basin 30cm/12inch square of muslin
Start the pudding the day before you want to cook it. Put the dried fruit, crystallized ginger, walnuts and citrus zest and juice into a large bowl. Pour the brandy over everything, cover with cling-film and allow to soak overnight.
The next day, add the diced apple and beaten egg to the brandy-soaked fruit and nuts and stir. Add the "our, sugar, breadcrumbs, suet and all the spices and stir thoroughly.
Spoon the mixture into the pudding basin, spread level with a palette knife and cover the mixture with the circle of baking parchment. Put the basin in the middle of the muslin/cheesecloth square, bring the corners together and tie in a loose double knot. Half-fill a large saucepan with boiling water, place the pudding basin in the saucepan and cover with the lid. Steam over low heat for 4 hours. Make sure you check the water level regularly and top up with boiling water as required. Do not allow to boil dry.
Remove the saucepan from the heat and carefully lift out the basin. If eating the day it is made, let the pudding stand for 15 minutes before serving.
If storing, remove the muslin square from around the basin. Let cool completely, then wrap two layers of clingfilm around the entire basin and store in a cool, dry place. The pudding will keep for 6– 9 months if stored in this way.