1kgmixed dried fruitchopped – I like mangoes, peaches apricot, figs, berries and ginger – the more fruity and exciting the better
250graisins
250gdried dateschopped
2cupswater
1cupwhite sugar
1cupbrown sugar – lightly packed
1tspsalt
250gbutter
2tspbicarb soda
WET MIX
3eggs
¼cuprum or brandy
DRY MIX
OPTIONAL: Small packet almonds - I’ve never used the almondsI always forget! My friends tell me the same thing when they make it… so almonds are very optional
2cupsplain floursifted
2cupsself raising floursifted
2tspmixed spice - Mixed spice is also called Pudding Spice. It’s a mix of cinnamon and nutmeg. I think you could experiment with tiny amounts of ginger and vanilla bean too.
1tspcinnamon
1tspvanilla bean
FOR STEAMING
Water
A big stock pot that fits your pudding basin
A handful of coinsto put in the bottom of your stockpot
Foilto wrap up your pudding basin and ensure water doesn’t get into your pud
String to tie up your basinwrapped in foil and create a nice little tie to help you get your pudding out of the water once you’ve cooked it
Instructions
Place your fruit mix and wet mix ingredients in a saucepan: chopped dried fruit, raisins, roughly chopped dates, water, sugars, salt and butter.
Stir over low heat until butter has melted.
Simmer mixture 8 minutes and stir occasionally. Remove from heat and stir in bicarb soda.
Put mixture aside to cool completely cold.
I transfer into 2 long ceramic dishes and spread the mixture out as thin as I can. The more surface area you have, the faster your mix will cool down.
ONCE YOUR MIXTURE HAS COOLED
Lightly beat together 3 eggs and rum/brandy, stir into cold mixture.
Pour boiling water over almonds, stand for a few minutes, remove skins and chop up.
Fold almonds into mixture.
Add sifted flours, mixed spice, cinnamon and vanilla, mix well.
Steam your pudding.
TO STEAM YOUR CHRISTMAS PUDDING
Don’t freak out, this is simple but there are a few rules.
Don’t let any water get into your pudding. Wrap up tight with foil.
Fill your water half way up the pot (no more).
Add coins into your pot so you can hear that the water is boiling and at a good temperature.
Check water periodically to ensure there’s enough to create steam. Replenish as necessary with boiling water from your kettle.
LET'S STEAM
Fill mixture into a well greased pudding basin.
Place the pudding basin lid on tight. If your basin doesn’t have a lid, wrap up with foil – leaving some room at the top for your pudding to rise.
Use elastic bands to secure foil in place and to stop water getting into your pudding. You can make a handle for your pudding out of string too so it’s easier to remove from the pot at the end of the cook.
Grab a bigger pot with a lid. The pot needs to fit your pudding basin completely inside. Ideally a lid without a steam hole, like a dutch oven pot, this is to keep all the steam in.
If you don’t have this you’ll just need to watch the pot a bit more and make sure steam is building up in the pot. The steam is what cooks the pudding.
Place some coins in the bottom of the pot. As the water boils the coins will rattle and this is your sign the water is at the correct temperature.
Put pudding in pot.
Fill water ½ way up the side of your pudding basin.
Bring water to a boil. Place lid on pot. Reduce to a simmer. You’ll hear the coins rattle around, which means the water is at a good temperature. If you don’t hear the coins, the temperature isn’t high enough.
Place lid on pot and steam for 6 hours. Replenish water levels when necessary with boiling water.
Remove pudding from the pot and leave to cool.
Gently run knife around the edges of the pudding basin and tip over to release pudding.
Leave to cool completely on a chopping board. I usually place a tea towel over mine and leave to cool overnight.
Wrap in baking paper and clingfilm. Store in fridge until required.
Steam a further 2 hours on the day of serving. Or if you want to eat it cold, steam for 2 hours a few days before you plan to serve.