Mix dried and candied fruit with brandy and half of Christmas Cake & Pudding Spice. Leave overnight to steep.
The next day, add the rest of the ingredients to the fruit mix and combine until smooth.
Place mix into a buttered pudding mould. Cover the surface of the pudding mixture with a round sheet of baking paper. Then cover the pudding mould with two layers of foil. Tie the edges with string to ensure they stay in place throughout steaming.
Place the mould in a saucepan of boiling water, ensuring the water comes halfway up the mould. Place the lid on the saucepan and steam for 6 hours, ensuring the water is topped up along the way.
Allow to cool completely, before wrapping the mould tightly in a tea towel. Store in the fridge until ready to serve. When ready to eat, securely cover pudding mould with foil. Place in a saucepan with water and a steamer attachment and steam for 3 hours. Serve with custard or vanilla ice cream.
1 comment
I cooked a steamed Christmas pudding for the first time ever this year, using this recipe.
It was absolutely delicious. It reminded everyone of our Nana’s pudding, which we hadn’t tasted for many Christmases.