• 385 g mixed dried fruit
  • 80 g ready-to eat dried figs, roughly chopped
  • 75 g glacé cherries, roughly chopped
  • 100 ml brandy
  • 1 small cooking apple, peeled, cored and grated
  • Zest and juice of 1 small orange
  • 100 g shredded suet
  • 3 medium free-range eggs, beaten
  • 100 g ground almonds
  • 200 g soft muscovado sugar
  • 140 g self-raising flour
  • 20 g almonds, halved
  • 1 tsp ground mixed spice
  • 0.5 tsp ground cinnamon
  • Redcurrants to decorate


  1. 1

    Grease a 1 litre pudding basin. Put the mixed fruit, dried figs and glacé cherries into large pan with the brandy and bring to the boil; turn down and simmer for 5 minutes. Remove from the heat, cover with a lid and leave to soak overnight.

  2. 2

    Mix together the cooking apple, orange juice and zest, suet, beaten eggs, ground almonds, sugar, and flour in a large mixing bowl.

  3. 3

    Stir in the soaked fruit, almonds, mixed spice and cinnamon. Pour into the greased basin. Cover the basin with 2 large circles of greaseproof paper and one of tin foil and secure around the top of the basin with string. Make a handle across the basin with the string.

  4. 4

    Place the basin in a large saucepan, with a lid, and pour in boiling water until it comes half way up the basin. Cover with the lid and steam for 2 hours. Allow to cool, then wrap the whole basin in foil and store until Christmas.

  5. 5

    One hour and 30 minutes before you want to serve the pudding, place in a large saucepan, as before, and steam for 1 hour and 30 minutes until cooked through and springy to touch.

  6. 6

    Serve topped with redcurrants.


    Cook’s tip: Store your prepared pudding, well wrapped and in a cool, dry place, for up to 3 months.

Nutritional Details

Each serving provides
  • Energy 2470kj 590kcal 30%
  • Fat 22.2g 32%
  • Saturates 7.7g 39%
  • Sugars 42.4g 47%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 1365kj/326kcal

Each serving provides

79.7g carbohydrate 4.3g fibre 9.1g protein

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