A zesty Christmas pudding not baked but steamed to creamy perfection, topped off with brandy for a wine-like sweetness that is absolutely inviting of the festive mood.
Ingredients
- 250 g butter, softened
- 1 cup (220 g) firmly packed brown sugar
- 1 tbsp each finely grated orange and lemon rind
- 4 eggs
- 1¾ cups (250 g) coarsely chopped seeded dates
- 1½ cups (240 g) coarsely chopped raisins
- 1½ cups (240 g) sultanas
- 1 apple (130 g), peeled, grated coarsely
- 1 carrot (70 g), grated coarsely
- ¾ cup (125 g) mixed peel
- 2 cups (140 g) stale breadcrumbs
- 1½ cups (225 g) plain flour
- Pinch salt
- ½ tsp ground nutmeg
- 1 tsp mixed spice
- ½ tsp bicarbonate of soda
- ¼ cup (60ml) brandy
Steps
Grease a 3 litre (12 cups) pudding steamer; line the base with baking paper.
Beat butter, sugar and rinds in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition.
Stir fruit, carrot, peel and breadcrumbs into the creamed mixture. Fold in sifted dry ingredients, then stir in brandy.
Spoon mixture into steamer, level top; cover with pleated baking paper and foil to allow the pudding to expand during steaming, secure with a lid or kitchen string.
Place the steamer in a large saucepan with enough boiling water to come halfway up the side of the steamer; cover pan with a tight fitting lid.
Simmer, covered, for 4 hrs, replenishing with boiling water as necessary to maintain the water level. Stand the pudding for 5 mins before turning out.