This recipe allows you to do individual puddings, or one large pudding, the size is up to you.
There is an alternative cooking method to this for those looking for a more traditional Christmas pudding, but I think this allows you to get everything desired in a pudding, moist, rich, full of fruit, and alcohol.
This is awesome with some creme anglais and a glass of cognac.
Any questions, or if you would like the traditional cooking method, I am happy to answer here or over twitter.
Christmas pudding
| 250 gm each | Dried raisins, sliced dried apricot and currants |
| 100 gm | candied orange, finely chopped |
| 200 ml | rum or brandy |
| 250 gm | butter, plus extra for greasing |
| 275 gm (1¼ cups) | firmly packed brown sugar |
| 1 | orange and 1 lemon, finely grated rind only |
| 4 | eggs, lightly whisked |
| 150 gm (1 cup) | plain flour |
| ½ tsp each | salt, mixed spice, nutmeg, ginger, cinnamon and bicarbonate of soda |
| 60 gm (½ cup) | almond meal |
| 140 gm (2 cups) | fresh breadcrumbs |
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| Method |
| 1 | Combine dried fruit and candied orange in a bowl, scatter with rum or brandy, cover and stand overnight. |
| 2 | Beat together butter, sugar and rinds until pale and fluffy, then slowly beat in egg. Sieve together flour, salt, spices and bi-carb soda. Add to mixture in batches, alternating with soaked fruit mixture and almond meal. Stir through breadcrumbs. |
| 3 | Brush moulds with butter, line the base with a circle of baking paper and dust with flour. Pour pudding mixture into bowl and top with another circle of baking paper. Cover with two layers of foil |
| 4 | Cook in bain marie at 150C, for 45 minutes, or until cooked through. |
