Christmas Pudding
Makes 1 litre or 2 pint pudding basin.
Kcal: 397.0
Difficulty: More of a challenge
Serves 8
40 mins prep
240 mins cooking time
Ingredients
- 150g (6oz) dried apricots
- 250g (10oz) prunes
- 100g (4oz) sultanas
- 200g (8oz) raisins
- 1 tsp (5g) ground cinnamon
- ½ tsp ground coriander
- ½ tsp ground nutmeg
- 100g (4oz) hazelnuts or other nuts, toasted and chopped
- 100g (4oz) ground almonds
- Grated rind and juice of 1 orange
- 2 eggs, beaten
- 4-6 tbsp (60-90ml) dark rum
- Oil to grease
Notes: *Please check our Food and Drink Information for suitable products.
Method
- Put the apricots, prunes and sultanas in a food processor and whiz up until chopped
- If you overdo the whizzing and end up with a puree, don't panic it will still be ok. Alternatively, you can chop the fruit by hand
- Combine all the ingredients together in a basin, stir well and put them in a well oiled 2 pint pudding basin
- Cover the surface of the pudding mix with oiled greaseproof paper and cover the basin securely with foil
- Steam for 3½ hours and cool
- Wrap in clean foil and store for a maximum of 6-8 weeks. Reheat by steaming, for a further 1½ hours
- You can freeze and thaw overnight.
Nutritional information per serving
Kcal
397
Fat
17g
Carbs
48g
Protein
9g
Fibre
6g
