Ingredients
- 100g dried apricots, finely chopped
- 100g dried cranberries
- 200g sultanas, raisins or currants
- 100g mi-cuit (half-dried) plums or prunes, finely chopped
- 75g blanched almonds, roughly chopped
- 50g luxury mixed candied peel, finely chopped
- 50gcandied ginger, finely chopped
- 1 Bramley apple, coarsely grated
- zest 1 lemon
- zest and juice 1 orange
- 100ml spiced rum
- 75g unsalted butter
- 75g light muscovado sugar
- 1 large free-range egg, lightly beaten
- 125g self-raising flour, sifted
- 1tsp each mixed spice, ground nutmeg and ground cinnamon
- You will need
- 1.2-litre pudding basin
Instructions
- In a large bowl, combine all the ingredients up to and including the spiced rum. Leave to soak overnight.
- Soften the butter, then beat it with the sugar in a large bowl until light and fluffy. Slowly beat in the egg, a little at a time, until combined. Fold in the soaked fruit and all the other remaining ingredients.
- Lightly butter the pudding basin and fill with the prepared mixture. Cover with a double layer of buttered aluminium foil, making a pleat in the centre to allow for the pudding to rise. Tie string tightly around the basin rim to secure the foil.
- Place in a saucepan and pour in enough water so that it comes halfway up the sides of the bowl. Cover with a tight-fitting lid and simmer for 3 hours. If necessary, top up the water during cooking.
- Remove the pan from the heat and leave uncovered for 15 minutes before removing the foil and turning out the pudding. If making in advance, let it cool in the basin, then cover with clingfilm and chill in the fridge until needed.
- To reheat the pudding, cover with foil and steam for 1 hour 30 minutes. Or cover with clingfilm, pierce holes in the top and microwave on high for 5 minutes. Turn out and flame brandy or rum in a ladle and carefully pour over the pudding. Serve with brandy cream and rum butter.
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