Desserts
Last minute Christmas pudding
last-minute Christmas pudding recipe is a lifesaver if you’ve left it all to the last minute this Christmas.
Equipment and preparation: You’ll need two 1.2 litre pudding basins
Ingredients
- 900g/2lb mixed dried fruit (such as figs, apricots, sour cherries, raisins, dates, cranberries or sultanas)
- 150ml/5fl oz brandy or whisky
- 1 large orange, grated zest and juice
- 225g/8oz butter, softened, plus extra, melted, for greasing
- 225g/8oz dark brown sugar
- 4 large free-range eggs, beaten
- 110g/4oz self-raising flour
- 110g/4oz fresh breadcrumbs
- 85g/3oz chopped nuts (almonds, hazelnuts or pecans)
- 1 tsp freshly grated nutmeg
- 1 heaped tsp cinnamon
To serve
- brandy, for flaming
- fresh cherries
- custard, thick cream or ice cream
Method
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Place the dried fruit into a large bowl (cut up any large pieces of apricot or fig so that all the fruit pieces are roughly the same size). Pour over the brandy or whisky.
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Add the grated orange zest to the fruit, then pour over the orange juice.
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Mix all of the bowl contents together until well combined. Cover the bowl with cling film and set aside in a cool place overnight.
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The next day, lightly grease two 1.2 litre/2 pint pudding basins with the melted butter and place a disc of greaseproof paper into the base of each.
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In a very large mixing bowl, cream together the softened butter and sugar until pale and fluffy using an electric whisk (this will take about five minutes).
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Whisk in the beaten eggs, a little at a time, incorporating each addition into the batter before adding the next. (NB: If the mixture starts to curdle, just whisk in a spoonful of flour.)
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When all of the eggs have been incorporated into the mixture, add the soaked fruit and soaking juices and stir well to combine.
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Add the flour and the breadcrumbs to the mixture and stir to combine.
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Add the nuts and spices and mix gently until well combined. (NB: The mixture should be of dropping consistency.)
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Spoon the mixture into the prepared pudding basins and cover with a double layer of greaseproof paper and a single sheet of aluminium foil. Tie with string.
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Prepare a steamer and steam the puddings for four hours. You can eat the puddings at this stage, or you can cool them completely and store them, in their basins, for 2-3 months, in a cool dark place, re-steaming them for two hours before serving.
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To serve, carefully remove the puddings from the basins and turn each out onto a serving plate.
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Garnish the top of the puddings with the cherries. Carefully set the brandy alight using a match. Allow the flames to flare up, then pour the brandy over the puddings.
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Garnish each serving with a few extra cherries and serve with custard, thick cream or ice cream.
Last minute Christmas pudding