- 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
- 1 handful redcurrants, to decorate
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.
Mix together the cooking apple, orange juice and zest, suet, beaten eggs, ground almonds, sugar, and flour in a large mixing bowl.
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.
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.
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.
Serve topped with redcurrants.
Cook’s tip: Store your prepared pudding, well wrapped and in a cool, dry place, for up to 3 months.