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My Nan's Christmas pud with Vin Santo
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Total Time:
3 hours 15 minutes
Homemade Christmas pudding bursting with fresh, fruity flavors, surpassing store-bought versions.
Ingredients:
  • unsalted butter for greasing
  • 500 g mixed dried fruit such as cranberries, cherries, apricots, sultanas, raisins
  • 100 g dates
  • 3 tablespoons crystallised ginger
  • 1 orange
  • 125 g suet
  • 125 g plain flour
  • 125 g caster sugar
  • 150 g fresh breadcrumbs
  • 2 tablespoons Vin Santo or brandy
  • 1 handful of chopped nuts such as pecans, Brazils, hazelnuts
  • 1 large free-range egg
  • 150 ml milk
  • golden syrup to serve
Instructions:
  • Prepare the 1.5 litre pudding bowl by greasing it. Remove the pits from the dates and chop them, along with the ginger, then place them in a large bowl. Grate in the orange zest, add all remaining ingredients except the golden syrup, and mix well. Transfer the mixture to the greased bowl and cover with a double layer of tin foil. Secure the foil with a piece of string around the bowl. Set the bowl in a large saucepan and fill with enough water to reach halfway up the sides of the bowl. Bring to a boil, cover with a tight-fitting lid, and simmer for 3 hours, ensuring there is always enough water to prevent burning. Once cooked, remove the foil, unmold onto a plate, drizzle with golden syrup, and decorate as desired. For an extra touch, you can flambe with brandy.

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