We’ve used this fruit-and-nut pudding recipe for a few years now. It came out of a newspaper but I can’t remember which! We used apricots, sultanas, raisins, almonds, glacé cherries and a little mixed peel. We soaked the fruit in lemon and orange juices. The recipe makes a 3lb pudding, but we halve the quantities because our pudding basin isn’t large enough. Unfortunately, it’s a bit tricky to halve an egg!
As for the method, butter and sugar are beaten together until light and fluffy. After that, you add the eggs and then combine flour, breadcrumbs, spices and fruit. We had to make our pudding over two days because it wasn’t until the flour was sifted in readiness, that we realised we didn’t have any eggs!
The pudding took longer to boil than it was supposed to and was still a bit sticky when we decided to take it off. We boiled it in a saucepan of hot water, with the basin standing on a metal biscuit cutter, to stop it touching the bottom.
To serve, we pour brandy on the pudding and set it alight, in the best time-honoured tradition. Do you have any recipes that you come back to time and time again? Or are you making anything for Christmas? We’d love to hear from you…