Sherry-Soaked Christmas Pudding

Serves 8

✱ 150g (5oz) each of currants, raisins, sultanas and prunes

✱ 300ml (½pt) Pedro Ximénez sherry

✱ 4tbsp ginger wine

✱ Finely grated zest and juice of 1 orange

✱ 90g (3oz) molasses sugar

✱ 45g (1½oz) self-raising flour

✱ 2tsp ground mixed spice

✱ 125g (4oz) vegetable suet

✱ 30g (1oz) blanched almonds, chopped

✱ 90g (3oz) white breadcrumbs

✱ 90g (3oz) carrots, grated

✱ 2 eggs

✱ 1.25ltr (2pt) pudding basin

✱ Baking parchment

✱ Foil

✱ String

Put the dried fruits in a pan

1

and pour in the sherry and ginger wine. Add the orange zest and juice. Cover and cook over a medium heat until the fruits are warm and have soaked up some of the liquid.

Pour the dried fruits and

2

liquid into an airtight container and leave overnight to macerate. The following day, pour half of the dried fruit and liquid into a food processor and blend until smooth. Crumble the molasses sugar into a large bowl, breaking up any lumps with your fingers. Sieve in the flour and mixed spice. Then stir in the suet and almonds.

Add the blended fruits along 3

with the whole fruits and liquid. Stir in the breadcrumbs and grated carrot then, finally, the eggs. Mix everything together well.

Spoon the pudding mixture 4

into the basin. Cover with a double sheet of baking parchment and foil, pleated in the middle, and secure with string.

Cook in a steamer for 6

5

hours, checking the pan and topping up with boiling water every 30 mins or as needed.