Christmas Pudding
- 100 g dates, chopped
- 100 g raisons or sultanas
- 100 g cranberries
- 100 g prunes, chopped
- 100 g dried apricots, chopped
- 100 g crystallised ginger, chopped
- 250 ml orange juice
- place chopped dried fruit and orange juice in a pot
- cover and bring to a simmer, stirring occasionally
- turn off, stir, and cool completely, leave to sit overnight if you have time
- ½ cup chopped almonds
- 200 g butter, softened
- 100 g brown sugar
- 100 ml golden syrup
- 3 eggs
- 1 tsp nutmeg
- 1 tsb cinnamon
- 1 tsp ginger
- 1 Tblspn cocoa
- 2 cups flour, or gluten free baking mix
- 1 tsp baking powder
- custard and cream to service
- grease 2 litre pudding bowl and lid, optionally lining bottom with baking paper
- cream butter, sugar, and golden syrup in a large bowl
- add eggs one at a time
- sift in dry ingredients, stirring well to combine
- add in and combine the fruit mixture and almonds
- pour the mixture into the pudding bowl
- cover tightly with lid and fasten, or baking paper and tin foil tied tightly with string
- place saucer or stand on the base of a large pot to ensure even cooking and fill pot ⅓ with water, bring water to the boil
- place pudding on the saucer, the water should not reach the top of the pudding bowl
- steam for at least 2½ hours, top up water very 30 minutes to ensure it doesn't dry out
- remove the pudding bowl and allow to rest for 30 minutes before tipping out
- serve with custard or cream
Generously serves 10 to 12
