Christmas Pudding

Cooking time: 2 hrs

SERVES: 6-8

Method

- Mix all ingredients together in a bowl.
- Grease your pudding mould generously with unsalted butter. Pour in your mixture and fill the mould to 1cm away from the rim.
- Cover the mould with 1 layer of greaseproof, then 1 layer of tin foil, before securing tightly with string.
- Place a piece of foil in the bottom of a deep saucepan. Put the pudding mould on top, fill to half way with water, place a lid on tightly and simmer for 5hours. The tinfoil acts as a barrier between the mould and the heat of the hob, protecting it from cracking.
- Once fully steamed, remove from the mould and place of your serving plate.
- Heat some brandy in a saucepan until warm, ignite, and pour over your pudding for the full Christmas magic!

Ingredients

- 700g Dried Fruit & Candied Peel
- 2 cooking apples (peeled & diced)
- 1 orange (zest & juice)
- 1 lemon (zest & juice)
- 100g Brandy
- 70g Plain Flour
- 2g Baking Powder
- 160g Suet
- 160g Dark Brown Sugar
- 160g Bread Crumbs
- 3 Eggs
- 1/2 tsp All Spice
- 1/2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 tsp Cloves
- 1/2 tsp Ginger