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White Christmas Pudding
Serves: 8
Time: 20 minutes preparation, 2½ hours cooking
· 50g / 2oz almonds, blanched and chopped
· 50g / 2oz mixed peel, chopped
· 50g / 2oz glacé cherries, chopped
· 40g / 1½oz angelica, chopped
· 100g / 4oz no-soak dried apricot, chopped
· 2 tbsp cranberry sauce
· 100g/4oz freshly made white breadcrumbs
· 75g / 3oz Pura Solid Vegetable Oil, coarsely grated
· 100g / 4oz golden caster sugar
· Grated rind of 1 orange and 2 tbsp orange juice
· 100g / 4oz plain flour
· 1 tsp ground mixed spice
· 2 medium eggs, beaten
Lightly grease a 900ml / 2pt pudding basin.
Combine almonds, peel, cherries, angelica, apricots and cranberry sauce in
a bowl. Stir in the breadcrumbs, Pura Solid Vegetable Oil, sugar and orange
rind.
Sift the flour with the ground mixed spice then mix them through the other
ingredients and finally bind them together with the eggs and orange juice to
make a fairly sticky mixture.
Turn the mixture into the pudding basin and press it level. Cover the top with
a doubled sheet of greased greaseproof paper with a pleat down the centre to
allow the pudding to rise. Fasten the cover with string.
Steam the pudding for 2½ hours adding more hot water as needed. Serve
dusted with icing sugar and decorated with fresh holly.
Storage [optional]
Cool the pudding then recover with fresh greaseproof paper and store in a cool
place for up to 1 month. To reheat, steam for 1 hour.
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