Christmas Pudding Recipe

This recipe is very simple to complete, takes minimal planning, and gives it a summer twist.
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

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.