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Apple, prune & peach Christmas pudding
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Prep Time:
20 minutes
Cook Time:
300 minutes
Total Time:
320 minutes
Festive prune and peach pudding with currants, topped with icing sugar and berries, best enjoyed with custard or brandy cream.
Ingredients:
  • 250g pkt pitted prunes, chopped
  • 200g pkt dried peaches, chopped
  • 250.00 ml currants
  • 270.00 gm brown sugar
  • 100g butter, chopped
  • 83.75 gm golden syrup
  • 500.00 ml soft fresh white breadcrumbs
  • 225.00 gm self-raising flour, sifted
  • 1 orange, rind grated and juiced
  • 2 apples, peeled, cored and grated
  • 3 eggs, lightly beaten
  • Custard or brandy double cream, to serve
  • Strawberries, to serve
  • Blueberries, to serve
  • Icing sugar, to serve
Instructions:
  • In a medium saucepan, combine prunes, peaches, currants, sugar, butter, orange juice, and rind. Bring to a boil, stirring occasionally until butter melts and sugar dissolves. Stir in apple and transfer to a large bowl to cool.
  • Prepare the pudding basin by generously greasing it and lining the base with a circle of non-stick baking paper. Pour the golden syrup over the paper-lined base.
  • Mix eggs with the fruit mixture thoroughly. Gently incorporate breadcrumbs and flour. Spoon the pudding mixture into the basin firmly. Cover with buttered baking paper and foil. Secure with kitchen string. Place the basin on a trivet in a saucepan, and add hot water to reach 2/3 up the side of the basin.
  • Cover the pudding and simmer for 5 hours, ensuring to add boiling water to the pan as needed to prevent it from drying out. Remove basin from the pan, let it cool completely, and store in the refrigerator until Christmas Day.
  • Reheat the pudding by boiling it following the previous method for 2 hours. Top with custard or brandy cream, garnish with berries, dust with icing sugar, and slice into wedges before serving.

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