Thursday 13 November 2014


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I make a Christmas pudding and cake every year.  This year I am making two so that I can take one to my sister who is hosting the family Christmas this year.

I make this using Jack Daniels bourbon as i love whisky, but you could use traditional brandy. You can make your pudding up to 6 months in advance so it helps to cut down on the hectic Christmas day rush in the kitchen.
Serves 8 people.

125g / 4 oz glace cherries
125g / 4 oz pitted prunes
50g / 2 oz dried figs
125 g / 4 oz sultanas
125g / 4 oz raisins
75g / 3 oz chopped nuts
125g / 4 oz plain flour
75g / 3 oz breadcrumbs
125g / 4 oz suet
125g / 4oz muscovado sugar
1/2 tea spoon Nutmeg
1/2 tea spoon Ground cloves
1 tablespoon mixed spice
1 tablespoon black treacle
150 ml whisky
2 eggs
Juice and zest of two oranges


Place the figs, sultanas, raisins, cherries, prunes into a large mixing bowl.  Pour over the brandy and leave to soak for at least two hours, or preferably overnight.

Mix the suet, breadcrumbs, sugar and flour together, followed by the then add in the spices and nuts.  Add this to the soaked fruit mixture then mix in the treacle, eggs and orange.  Stir thoroughly to incorporate all the ingredients.

Place the mixture into a large pudding basin.  Flatten the top and cover with a round piece of greaseproof paper to seal. Cut a larger circle of greaseproof paper and fit over the top, securing the edges with string. Cover this with tin foil (allow extra foil for expansion) and secure with string.

Place in a pan of boiling water so that the pudding basin is three quarters immersed and boil for 3 hours, topping up the water as necessary.

Allow to cool.  Discard greaseproof and foil tops and replace with new. You can store the pudding for up to six months.  To cook, sit pudding in pan of boiling water and simmer for two hours

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