We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
Christmas pudding
0 Likes
Prep Time:
20 minutes
20 minutes
Cook Time:
30 minutes
30 minutes
Total Time:
50 minutes
50 minutes
Indulge in the festive scents of this classic Christmas pudding.
Ingredients:
- Melted butter, to grease
- 100g sultanas
- 100g raisins
- 100g dried pitted dates, chopped
- 100g dried whole dessert figs, chopped
- 50g dried apricots, chopped
- 50g glace cherries, chopped
- 50g mixed glace fruits (such as pineapple), chopped
- 125ml (1/2 cup) brandy
- 125g butter, softened
- 155g (3/4 cup, firmly packed) brown sugar
- 60ml (1/4 cup) golden syrup
- 2 eggs
- 125g good quality dark cooking chocolate, melted
- 160g (1/2 cup) canned pie apple
- 75g (1/2 cup) plain flour, sifted
- 55g (3/4 cup) fresh breadcrumbs (made from day-old bread)
- 1.25 gm ground cinnamon
- 1.25 gm ground nutmeg
- 1/2 tsp allspice
- 40.00 ml brandy, extra, to serve
Instructions:
- Lightly coat a 1L (4-cup) heatproof, microwave-safe pudding basin by brushing it with melted butter.
- Mix together the sultanas, raisins, dates, figs, apricots, cherries, and glace fruit in a glass or ceramic bowl. Heat the brandy in a microwave-safe jug covered with plastic wrap on High for 1-2 minutes until hot. Pour the hot brandy over the fruit mixture and mix well. Cover the bowl with plastic wrap and let it sit for 30 minutes to soak, stirring occasionally.
- In a large bowl, use an electric beater to mix the butter, sugar, and golden syrup until thick and pale. Add the eggs one at a time, beating well after each addition. Stir in the melted chocolate and fruit mixture until combined. Fold in the apple, flour, breadcrumbs, cinnamon, nutmeg, and allspice until fully combined.
- Transfer the mixture into the ready basin. Cover with two layers of baking paper and secure with unwaxed white kitchen string. Cook in Defrost mode at 350 watts for 20-30 minutes or until a skewer inserted into the center comes out clean. Drizzle with additional brandy and allow to rest for 15 minutes. Invert pudding onto a plate, slice, and serve.