Ingredients
Zest of 1 lemon and 1 orange plus 50g of juice from each
90gr each of Raisins, Currants, Sultanas and Dried Cherries
90gr Brandy (optional)
1tsp each of Cinnamon, Mixed spice, Ginger
1/2 tsp Nutmeg
125gr Ground Almonds
1 Granny Smith Apple
125gr Unsalted Butter
90gr Dark Muscovado Sugar
30gr Black Treacle
2 medium Eggs
25gr Cornflour
1tsp Baking Powder (use gluten free if you want)
Method
- Place lemon and orange zest, raisins, sultanas, currants, cherries, brandy, 20 g lemon juice, orange juice, cinnamon, mixed spice, ginger and nutmeg into a large bowl. Mix with a spoon then cover with cling film and set aside to soak overnight or longer at room temperature.
- Grease a pudding basin (850 ml/1.2pt)
- Grate apple into a mixing bowl with the almonds and set aside.
- Place butter, sugar, treacle and eggs in a mixing bowl and beat together until well combined.
- Add cornflour, reserved almond and apple mixture, reserved soaked fruits and liquid, and baking powder then mix. Transfer to prepared pudding basin, pushing down with the back of a spoon to expel any air.
- Cover surface with a buttered circle of greaseproof paper, then cover basin with a large circle of greaseproof paper with a pleat in the middle to allow for pudding to expand. Cover with a large circle of foil, again with a pleat in the middle. Secure both with kitchen string or an elastic band then place in a pan to steam.
- Steam for 3 hours making sure you check the amount of water so it doesn’t burn out.
- You can eat it straight away after 5 minutes of letting it stand or the Christmas pudding can be made in advance. Leave it in the covered pudding basin to cool completely and store in a cool, dry place until needed.
