Pedro ximénez, marmalade and almond Christmas pudding
- Preparation and cooking time
- Total time
- + Soaking + Cooling
- A little effort
- Serves 8
Ingredients
- 450g dried mixed fruit
- 50g candied peel
- 150ml pedro ximénez sherry
- 100g butter, cold, plus extra for the basin
- 75g self-raising flour
- 175g soft dark brown sugar
- 100g fresh white breadcrumbs
- 2 tsp mixed spice
- 2 large eggs
- 4 tbsp marmalade
- 50g blanched almonds, finely chopped
- 50ml brandy
- double cream, brandy butter or ice cream, to serve
Method
- STEP 1
Mix together the dried fruit, candied peel and sherry. Cover and leave overnight.
- STEP 2
The next day, lightly butter a 1.2-litre pudding basin and line the base of the basin with a small circle of baking paper.
- STEP 3
Sift the flour into a bowl, add the sugar, breadcrumbs, mixed spice and a good pinch of salt, stir to combine.
- STEP 4
Crack the eggs into the the soaked fruit, add the marmalade and almonds, then grate in the cold butter. Mix together then tip in the dry ingredients and combine (giving everyone a chance to stir and make a wish).
- STEP 5
Spoon the pudding mixture into the basin. Cover with a double layer of baking paper and a sheet of foil, then tie down with string. Steam the pudding over a low heat for 8 hours, keeping an eye on the water to make sure that the pan never boils dry.
- STEP 6
Once steamed, leave the pudding to cool then re-wrap in clean baking paper and foil. Store in a cool, dry place until Christmas Day.
- STEP 7
To reheat, steam the pudding for 2 hours, then turn out onto a plate. Or, remove the foil and microwave for 3 minutes, leave to stand for 30 seconds, then microwave for another 3 minutes. Carefully warm the brandy, pour over the pudding and set alight at the table. Serve with double cream, brandy butter or ice cream, if you like.
