Name: Apricot and almond pudding
Prep time: 20 min
Cook time: 300 min
Total time: 320 min
Yield: 1
Ingredients: 500.00 ml mixed dried fruit; 375.00 ml\tdried apricots, chopped; 270.00 ml raisins; 125.00 ml blanched almonds, chopped; 65.63 gm orange juice; Finely grated zest of 1 orange; 250g butter, at room temperature; 180.00 gm brown sugar; 4 eggs; 250.00 ml plain flour, sifted; 4.00 gm baking powder; 2.50 gm ground cinnamon; 500.00 ml fresh breadcrumbs; 62.50 ml apricot jam; 40.00 ml Brandy; Cream or custard, to serve

Apricot and almond pudding

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Prep Time:
20 minutes

Cook Time:
300 minutes

Total Time:
320 minutes

Festive apricot and almond pudding, perfect for Christmas.

Ingredients:

500.00 ml mixed dried fruit
375.00 ml\tdried apricots, chopped
270.00 ml raisins
125.00 ml blanched almonds, chopped
65.63 gm orange juice
Finely grated zest of 1 orange
250g butter, at room temperature
180.00 gm brown sugar
250.00 ml plain flour, sifted
4.00 gm baking powder
2.50 gm ground cinnamon
500.00 ml fresh breadcrumbs
62.50 ml apricot jam
40.00 ml Brandy
Cream or custard, to serve

Instructions:

In a saucepan, combine the fruit, almonds, orange juice, and zest. Heat gently until warm and fragrant without boiling. Remove from heat and allow to cool, stirring occasionally.
Prepare an 8-cup pudding basin by greasing and lining the base with baking paper. Use an electric mixer to cream together butter and sugar until pale and creamy. Add eggs one at a time, mixing well after each addition. Stir in fruit mixture, then gently fold in flour, baking powder, cinnamon, and breadcrumbs.
Gently transfer the mixture into the prepared basin, press down lightly as you fill. Cover with greased baking paper and two sheets of foil, securing tightly around the rim with kitchen string. Place the basin on a trivet inside a large saucepan or stock pot and fill with enough hot water to reach two-thirds up the side of the basin.
Cook over low heat, covered, for 5 hours, adding boiling water as necessary. Once done, remove from pan, let it cool completely, and refrigerate until Christmas Day.
Reheat the pudding by boiling for 2 hours using the same method. Warm the apricot jam and mix in the brandy. Brush this mixture over the pudding. Cut into wedges and serve with cream or custard.

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