AVOCA’S CHRISTMAS PUDDING WITH COINTREAU & ORANGE

INGREDIENTS (Makes 4 x 450g puddings, €12.95 each to buy)

450g sultanas

450g currants

450g raisins

110g glacé cherries (halved) 450g brown sugar

275g breadcrumbs

275g self-raising flour 2 teaspoons mixed spice 1 teaspoon freshly grated nutmeg 225g nibbed almonds

110g mixed peel (whole peel chopped)

350g butter, melted

6 eggs

Grated zest and juice of 2 oranges

1 small can of Guinness A little milk (optional) 2 tablespoons of whiskey

FOR THE ORANGE BUTTER

225g unsalted butter 400g icing sugar Juice of half orange Zest of 3 oranges 2 tbsp Grand

Marnier or

Cointreau

METHOD

1. Wash the sultanas, currants, raisins and cherries.

2. Place the sugar, breadcrumbs, flour, spices, almonds and mixed peel in a large bowl and mix well. Melt the butter and beat the eggs lightly.

3. Add the butter, eggs, orange juice and zest and the Guinness to the dry mix and stir thoroughly. If the mixture seems a little dry, moisten with milk.

4. Spoon into four 450g pudding bowls and cover with a lid. If using Delph bowls, place a double piece of parchment paper over the bowl, followed by a double piece of tin foil and tie down with a string. Steam for 4-5 hours, and then leave the pudding to go cold. Remove the lid and wash it.

5. Spray the pudding with whiskey and cover with the clean lid.

6. On Christmas Day, place the pudding in a pot on a raised metal tray (like a large cutter) and pour in enough boiling water to reach 2/3 up the side of the pudding basin.

7. Simmer over a gentle heat for 1.5 hours making sure it does not boil dry.

8. Serve with brandy butter or Cointreau and orange butter (below).

ORANGE BUTTER METHOD

1. Beat the butter and icing sugar together until they are soft and fluffy.

2. Add the orange juice, orange zest and the Grand Marnier or Cointreau and beat again until they are well blended.