Golden Christmas Pudding

Ingredients

  • PUDDING
  • 200g dried apricots
  • 100g sugar
  • 75g butter, melted
  • 2 tbsp orange liquor or fruit juice
  • 1 orange, grated rind and juice
  • 1 egg
  • 100g sultanas
  • 50g mixed glacĂ© peel
  • 50g bread crumbs
  • 25g Doves Farm Organic Self Raising White Flour
  • 1 tsp mixed spice
  • TO FLAME
  • 3 tbsp brandy or rum

Method

Pudding

  1. Rub a little butter around the inside of a 1.2lt/2pt pudding basin.
  2. Cut two circles of parchment or greaseproof paper to fit the diameter of the top of the basin.
  3. Put the apricots into a blender and pulse until they are the size of peas.
  4. Add the sugar, melted butter, liquor, grated rind and juice, and egg. Pulse to mix.
  5. Add the sultanas, glacé peel, bread crumbs, flour, and spice and stir until well mixed.
  6. Tip the mixture into the prepared pudding basin and smooth the top.
  7. Press the circles of parchment or greaseproof paper onto the top of the pudding.

Cooking the Pudding in a Saucepan

  1. Cover the basin with tin foil, tucking it in well over the outer rim.
  2. Stand the pudding in the bottom of a large pan and add boiling water until it comes halfway up the pudding basin.
  3. Put the lid on the pan and simmer gently for 2 hours. Lift the lid occasionally and add more boiling water to keep the level halfway up the pudding basin.
  4. Once cooked, allow the pudding to cool without removing the toil foil and parchment.
  5. Store the pudding in a cool dark place for up to two months and re-heat to serve.

Cooking the Pudding in a Microwave

  1. Cover the pudding with cling film and cut a hole in the top for steam to escape.
  2. Cook on medium-high (600w) for 3 minutes, leave to stand for 1 minute and cook for a further 3 minutes.
  3. Allow the pudding to cool completely.
  4. Remove the cling film and cover the basin tightly with tin foil.
  5. Store the pudding in a cool dark place for up to two months and re-heat to serve.

To Re-heat the Pudding in a Saucepan

  1. Remove the tin foil and replace the parchment layer.
  2. Cover the basin with tin foil, tucking in well at the outer rim.
  3. Stand the pudding in the bottom of a large pan and add boiling water until it comes halfway up to the pudding basin.
  4. Put the lid on the saucepan and simmer gently for 60 minutes.
  5. Remove the pudding from the saucepan.
  6. Put a plate on top of the pudding basin, carefully invert the pudding and serve.

To Re-heat the Pudding in a Microwave

  1. Remove the tin foil and replace the parchment layer.
  2. Loosely cover the pudding with cling film.
  3. Cook on high power (800w) for 3 minutes, leave to stand for 2 minutes.
  4. Put a plate on top of the pudding basin, carefully invert the pudding and serve.

Flaming the Pudding (optional)

  1. Turn out the re-heated Christmas pudding on a warm, heatproof plate.
  2. Measure the brandy or rum into a small saucepan and warm it over gentle heat without letting it boil.
  3. Remove the pan from the heat, tilt it sideways and carefully ignite the fumes with a match or lighter. Immediately pour the flaming liquid over the pudding.
  4. Before the flame subsides, tilt the serving plate and spoon any liquid back over the pudding.