Christmas puddings

Method

1. Cut up the large dried fruits, such as apricots or figs, and place in a large bowl together with the remaining dried fruits. Pour over the orange juice, zest and brandy, mix well, cover and leave in a cool place for 1-5 days.

2. Lightly butter two 1.2 litre pudding basins and place a disc of greaseproof paper on the base of each.

3. In a large mixing bowl, beat together the butter with the sugar until light and fluffy.

4. Slowly beat in the eggs, then add the soaked fruit with all their juice and stir well.

5. Add the flour, breadcrumbs, nuts, nutmeg and cinnamon and mix gently.

6. Spoon the mixture into the prepared pudding basins. Cover with double piece of greaseproof and a single piece of kitchen foil and tie with string.

7. Steam the puddings for 3-4 hours. Set aside and allow to cool.

8. Re-cover the puddings and store in a cool dark place. To reheat, steam for 2 hours.

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Ingredients

900g mixed dried fruit, such as, figs apricots, raisins, dates, cranberries, sultanas
grated zest and juice of 1 large orange
15ml Brandy, or whisky
225g Butter, softened
225g dark brown sugar
4 large Eggs, beaten
110g self-raising flour
110g fresh breadcrumbs
85g chopped nuts, (almonds, hazelnuts or pecans)
1 tsp fresh nutmeg, rated
1 tsp ground cinnamon

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