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Tropical Christmas pudding
Tropical Christmas pudding
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Prep Time:
60 minutes
Cook Time:
370 minutes
Total Time:
430 minutes
Prepare a festive plum pudding with a modern twist for Christmas in advance.
Ingredients:
  • 125g dried mango*
  • 125g pitted soft prunes
  • 125g dried apricots
  • 125g sultanas
  • 125g dried cranberries (Craisins)
  • 60ml brandy
  • Zest and juice of 2 oranges
  • 75g fresh white breadcrumbs
  • 75g plain flour
  • 5.00 gm mixed spice
  • 50g toasted macadamias, chopped
  • 200g light muscovado* or brown sugar
  • 100g unsalted butter, softened
  • Fresh sliced mango, to serve
  • 300ml creme fraiche or sour cream
  • 80.00 gm brown sugar
  • 220g caster sugar
Instructions:
  • Dice dried mango, prunes, and apricots to the size of a sultana. Combine them in a bowl with sultanas, cranberries, brandy, and orange juice. Cover and let soak overnight.
  • Prepare the pudding basin by greasing it and lining the base with a circle of buttered baking paper.
  • Combine all remaining ingredients with the fruit mixture, excluding the fresh mango, and mix thoroughly. Pack the mixture firmly into a pudding basin. Butter a piece of baking paper, folding a pleat in the center for expansion, then use it to cover the basin. Cover the basin with a double layer of pleated foil and secure tightly around the edges with string.
  • Place an inverted plate at the bottom of a large saucepan. Place the basin on the plate and pour enough water to reach halfway up the sides of the basin. Cover and bring to a boil, then simmer gently for 6 hours, adding water if necessary. Remove the pudding and let it cool.
  • Wrap with fresh parchment paper and aluminum foil, and chill until ready to use.
  • Simply simmer the pudding in the basin for 1 hour and 30 minutes to reheat.
  • Combine the ingredients for the brown sugar cream and beat until the sugar dissolves. Refrigerate until you're ready to enjoy.
  • Prepare a dazzling spun sugar station by placing oiled wooden spoon handle on counter edge with paper underneath, securing the other end with a chopping board.
  • Heat a heavy-based pan over medium heat. Gradually add sugar, making sure to stir constantly to avoid lumps and burning. Cook for 5-10 minutes until the sugar turns golden brown. Submerge the base of the pan in a sink filled with cold water to cool the toffee slightly.
  • Dip two forks back to back in the toffee. Slide the toffee-coated forks over the spoon handle, redipping as needed until all the toffee is used. If the toffee hardens, gently warm it and proceed. As you work, shape the toffee into a fragile crown with your hands, being cautious as you go.
  • Serve the pudding topped with a delicate spun sugar crown, a dollop of rich brown sugar cream, and fresh slices of juicy mango.

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