From Sainsbury’s
A pudding that’s jam packed with fruit and liquor and full of rich festive flavour.
Serves: 8
Preparation time: 30 Minutes
Cooking time: 580 Minutes
Ingredients:
140g unsalted butter
100g dried cranberries, plus extra to decorate
150g sultanas
100g pitted dates, chopped
100g dried figs, chopped
100g dried apricots, chopped
175g grated Bramley apple
Zest and juice 1 large orange (about 90ml juice)
Zest of 1 lemon
3 balls stem ginger in syrup, chopped
75g pecans, roughly chopped
200g light muscovado sugar
100ml dark or golden rum, brandy or Armagnac
1½ teaspoons ground mixed spice
75g wholemeal breadcrumbs
100g plain flour
2 free range Woodland eggs, lightly beaten
Method:
Put all the ingredients except the breadcrumbs, flour and eggs in a saucepan and mix together. Heat gently until the butter and sugar have dissolved. Remove from the heat and leave to cool for 1 hour.
Meanwhile, in a large bowl mix together the breadcrumbs and flour, then pour into the cooled fruit mixture. Add the eggs and stir to combine. Spoon into a buttered 1.2 litre pudding basin. Cover the top with a layer of greaseproof paper and a layer of foil, tying securely with string.
Place the pudding basin onto an upturned saucer and place in a pan. Fill the pan with boiling water so it comes a third of the way up the sides of the basin. A saucer is usually used underneath the pudding basin to prevent the pudding being on a direct heat and overcooking.
Bring to a boil and then reduce to a simmer. Cover the pan with a lid and cook for 8 hours, keeping the water level topped up. Remove the pudding basin using oven gloves. Remove the lid and invert the pudding onto a serving plate. Decorate with the reserved dried cranberries.