Sherry-Soaked Christmas Pudding
✱ 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
Put the dried fruits in a pan
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
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
hours, checking the pan and topping up with boiling water every 30 mins or as needed.