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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 10 people

Can be made with these products:

Serves: 15

Preparation time: 5 minutes plus at least 2 hours soaking

Cooking time: 6 hours

Difficulty: Level 2

Method

  1. Place the currants, raisins and sultanas in the bowl and pour the sherry over, using the K beater, mix on speed 1 for 45-60 secs. When mixed, set aside in a glass bowl, cover with cling film and leave to soak for at least 2 hours.
  2. Still using the K beater, beat together the butter and brown sugar on speed 2 for 2 minutes, until creamed together. Beat in the eggs, pouring in slowly while mixing on speed 2 for another minute, then fold in the flour on speed 1 for another minute. Pour in the soaked fruit and sherry with the breadcrumbs, almonds, orange juice and rind, lemon rind, and mixed spice, mix on speed 2 for a minute
  3. Grease a 1.2 litre pudding basin and spoon the mixture into it, packing it down well and leaving a gap of approx. 2.5cm at the top. Cut a round of greaseproof paper 3cm larger than the top of the basin, grease with butter and place over the pudding. Secure with string, then top with 2 layers of foil.
  4. Place the pudding in a saucepan filled with boiling water that reaches two thirds of the way up the basin. Reduce the heat and simmer for 6 hours, topping up the water in the saucepan when necessary.
  5. Remove from the heat and leave to cool. Renew the greaseproof paper and foil and store in the refrigerator for 2-8 weeks. To re-heat steam as before for 2 hours, decorate with holly, a dusting of icing sugar and serve.

Ingredients

200g currants

200g raisins

200g sultanas

150ml sweet sherry

175g butter plus extra for greasing

175g sugar

4 beaten eggs

150g self raising flour

100g fresh white or wholemeal breadcrumbs

50g blanched chopped or flaked almonds

Juice of 1 orange

Grated rind of 1/2 orange

Grated rind of 1/2 lemon

1/2 tsp mixed spice

Holly, to decorate

Icing sugar, for dusting

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