Christmas Pudding

Ingredients (serves 10)

• 12 ounces raisins, roughly chopped
• 8 ounces sultanas
• 8 ounces currants
• 6 ounces dried apricots, roughly chopped
• 4 ounces pitted prunes, roughly chopped
• 3/4 cup brandy
• 1/4 cup green ginger wine
• 1/2 cup blackcurrant conserve
• 1 tablespoon ground cinnamon
• 1 tablespoon ground nutmeg
• 1 tablespoon mixed spice
• 4 eggs, at room temperature
• 8 ounces butter, melted, cooled
• 1 cup brown sugar
• 1 1/2 cups plain flour
• 1/2 cup self-rising flour
• 1 teaspoon bicarbonate of soda
• Vanilla whipped cream

Traditional Christmas pudding

Photography by Mark O’Meara

Ingredients (serves 10)

• 375g raisins, roughly chopped
• 375g sultanas
• 250g currants
• 200g dried apricots, roughly chopped
• 150g pitted prunes, roughly chopped
• 3/4 cup brandy
• 1/4 cup ginger-flavored liqueur or green ginger wine or ginger ale
• 1/2 cup blackcurrant conserve
• 1 tablespoon ground cinnamon
• 1 tablespoon ground nutmeg
• 1 tablespoon mixed spice
• 4 eggs, at room temperature
• 250g butter, melted, cooled
• 1 cup brown sugar
• 1 1/2 cups plain flour
• 1/2 cup self-rising flour
• 1 teaspoon bicarbonate of soda
• Dairy Whip Whipped Cream, to serve

Directions

1. Place dried fruit, brandy, liquor, conserve and spices into a bowl. Mix well. Cover. Stand overnight, stirring occasionally.
2. Grease a 10-cup capacity pudding basin with melted butter. Refrigerate for 15 minutes. Brush with butter again. Line base of bowl with baking paper.
3. Whisk eggs and butter together. Add to fruit mixture with sugar. Sift flours and bicarbonate of soda over fruit mixture. Stir with a wooden spoon to combine. Spoon into prepared basin.
4. Cut 1 large sheet of foil and 1 large sheet of baking paper. Lay paper over foil. Make a pleat in the center. Place, paper-side down, over pudding. Secure with string.
5. Place an upturned saucer into the base of a large, deep saucepan. Place basin onto saucer. Pour hot water into saucepan so it comes one-third of the way up the side of the basin. Cover with a tight-fitting lid. Bring to the boil. Reduce heat to low. Simmer for 5 hours. Remove pudding from water. Stand for 30 minutes. Turn onto a platter. Serve with cream. Alternatively, cool completely then store.