Marmalade & almond Christmas pudding
Just be aware before you start that this needs a long steaming time.
■ Serves 8 ■ Prep 30 mins plus overnight soaking ■ Cook 8-10 hrs VEGETARIAN FREEZABLE
500g mixed dried mixed fruit with peel
150ml sherry
100g cold butter, plus extra for the basin
75g self-raising flour
175g dark brown soft 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
1 Mix together the dried fruit and sherry. Cover and leave overnight.
2 The next day, lightly butter a 1.2-litre pudding basin and line the base with a small circle of baking parchment. Sift the flour into a bowl, add the sugar, breadcrumbs, mixed spice and a good pinch of salt, stir well.
3 Crack the eggs into the soaked fruit, add the marmalade and almonds, then grate in the cold butter. Mix together then tip in the dry ingredients and combine.
Spoon the mixture into the basin. Cover with a double layer of baking parchment and a sheet of foil, then tie down with string. Steam over a low heat for 8 hrs, making sure the
