Ingredients
- 150 grams currants
- 150 grams sultanas
- 150 grams roughly chopped prunes
- 175 millilitres Apple Brandey
- 100 grams plain flour
- 125 grams fresh breadcrumbs
- 150 grams chilled, grated butter
- 150 grams dark brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 teaspoon baking powder
- grated zest of 1 lemon
- 3 large eggs
- 1 medium cooking apple (peeled and grated)
- 2 tablespoons Highbank honey
- 125 millilitres spirit of your choice (to flame the pudding)
Method
You will need a 1.7 litre heatproof plastic pudding basin with a lid.
Put the currants, sultanas and scissored prunes into a bowl with the Apple Brandey, swill the bowl a bit, then cover with clingfilm and leave to steep overnight or for up to 1 week.
When the fruits have steeped, put a large pan of water on to boil and butter your heatproof plastic pudding basin (don't forget to grease the lid!)
In a large mixing bowl, combine all the remaining pudding ingredients before adding the steeped fruits and mix to combine thoroughly.
Scrape and press the mixture into the prepared pudding basin, squish it down and put on the lid. Then wrap with a layer of foil so that the basin is watertight before putting the pudding basin in the pan of boiling water so that the water comes halfway up the basin and steam for 5 hours.
When it’s had its 5 hours, remove and put the pudding in its basin somewhere out of the way until Christmas Day.
On Christmas Day, rewrap the pudding (still in its basin) in foil and steam again, this time for 3 hours.
To serve, remove from the pan or steamer, take off the lid, put a plate on top, turn over and serve with a pour over with a flaming spirit of your choice
Recipe inspired by Nigella Lawson
Photo: Ruth Calder-Potts
