Classic Christmas Pudding
Decadent, tender and perfectly spiced, this is the pudding recipe to cut out and keep for ever.
Hands-on time 25min, plus overnight soaking, cooling and maturing. Cooking time 4½hr. Serves 8 100g (3½oz) raisins 50g (2oz) dried cranberries 150g (5oz) sultanas 100g (3½oz) prunes, chopped 25g (1oz) chopped mixed peel 50ml (2fl oz) orange juice, about 2 oranges, plus finely grated zest 1 orange 100ml (3½fl oz) Cointreau Butter, to grease 1 eating apple, about 75g (3oz), peeled, cored and finely chopped 1tsp ground cinnamon 1tbsp mixed spice 125g (4oz) dark brown soft sugar 50g (2oz) plain flour 50g (2oz) fresh white breadcrumbs 1 large egg, beaten 25g (1oz) vegetarian suet
Put the dried fruit, mixed peel, orange juice, zest and Cointreau into a large non-metallic bowl. Stir, cover and leave to soak overnight at room temperature.
2 Lightly grease a 900ml (1½ pint) pudding basin and line base with a disc of baking parchment. Put a 35.5cm (14in) square of foil on top of a square of baking parchment the same size. Fold a 4cm (1½in) pleat across the centre. Set aside.
3 Add remaining ingredients to soaked fruit; mix well. Spoon into prepared basin, pressing down to level. Put pleated foil and parchment square (foil-side up) on top of the basin and smooth down to
cover. Using a long piece of string, tie securely under the lip of the basin and loop over top, then tie to make a handle.
4 To cook, put a heatproof saucer in the base of a large, deep pan that has a tight-fitting lid. Lower in the prepared pudding and pour in enough water to come halfway up sides of basin, taking care not to get any on top of pudding. Cover with the lid, bring to a boil, then simmer gently for 4½hr, checking the water level and topping up as necessary.
5 Carefully remove pudding from the pan; cool completely. Wrap basin, still with its foil lid, tightly in clingfilm, followed by a further layer of foil. Store in a cool, dark place to mature for up to 2 months. PER SERVING 321cals, 3g protein, 4g fat (1g saturates), 60g carbs (50g total sugars), 3g fibre TO REHEAT Remove foil and clingfilm, as well as the lid. Re-cover as per instructions in steps 2 and 3. Following method in step 4, reheat for 2hr until piping hot in centre when pierced with skewer. Remove from pan and allow to sit for 5min. Carefully remove lid and invert on to serving plate. Peel off baking parchment and serve.