Best Christmas Pudding ever!
• 150 gr currants
• 150 gr chopped apricots
• 175 ml Pedro Ximenez sherry
• 100 gr flour
• 125 gr fresh bread crumbs
• 150 gr butter
• 150 gr brown sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• 1 teaspoon baking powder
• grated zest of lemon and orange
• 4 small eggs
• 1 medium cooking apple (grated)
• 2 tablespoons honey
• 125 ml hot vodka or brandy (for flambéing)
1. Put the currants and apricots into a bowl with the Sherry, swirl the bowl, then cover with clingfilm and leave to steep overnight or for up to 1 week.
2. Butter your heatproof pudding basin and place some stripes of baking paper into the bowl for easy removal
3. In a large mixing bowl, combine all the remaining ingredients, either in the traditional manner or just anyhow.
4. Add the steeped fruits and mix to combine thoroughly.
5. Scrape and press the mixture into the prepared basin put on the lid of baking paper. Then wrap with a layer of foil (to avoid water-entering). Then tie a string around the basin and steam for 5 hours.
6. Remove gingerly, unwrap the foil and put the pudding in its basin somewhere out of the way until Christmas Day. You can make it up to 6 weeks ahead. Keep it in a cool, dark place.
7. On the big day, rewrap the pudding in foil and steam again, this time for 3 hours (eight hours combined cooking time).
8. To serve, take off the lid, put a plate on top, turn it upside down. Then remove the basin – the Christmas pudding is revealed.
9. Place the holly on top, heat the brandy in a small pan and the minute it’s hot strike a match, stand back and light the pan of brandy, then pour it over the pudding.
10. Serve with eggnog cream, vanilla ice cream or whipped cream.