Golden Christmas Pudding

Ingredients

  • 75g butter, melted
  • 200g dried apricots
  • 100g sugar
  • 2 tbsp orange liquor or fruit juice
  • 1 orange, grated rind and juice
  • 1 egg
  • 100g sultanas
  • 50g mixed glace peel
  • 50g breadcrumbs
  • 25g Doves Farm Organic Self Raising Flour
  • 1 tsp mixed spice

Method

Mixing the Pudding

  1. Rub a little butter around the inside of a 1.75l/2pt pudding basin.
  2. Put the apricots into a blender and pulse until they are the size of peas.
  3. Add the sugar, melted butter, liquor, grated rind and juice and egg. Pulse to mix.
  4. Stir in the sultanas, glacé peel, bread crumbs, flour and spice.
  5. Leave to stand.
  6. Tip the mixture into the prepared pudding basin and smooth the top.
  7. Press a circle of parchment paper onto the top of pudding.

To Steam the Pudding

  1. Cover the basin with tin foil tucking in well at the outer rim.
  2. Stand the puddings in the bottom of a large pan and add boiling water until it comes halfway up the pudding basins.
  3. Put the lid on the pan and simmer gently for 60 minutes. Lift the lid occasionally and add more boiling water to keep the level halfway up the pudding basin.Leave the pudding to cool in the water then remove and store them in a cool dark place for up to two months.

To Re-Heat the Pudding

  1. Remove the tinfoil and replace the parchment layer if it looks mouldy.
  2. Stand the pudding in the bottom of a large pan and add boiling water until it comes halfway up the pudding basins.
  3. Put the lid on the pan and simmer gently for 30 minutes.
  4. Remove the puddings and turn them out onto a warm plate and serve.

To Cook the Pudding in the Microwave

  1. Loosely cover the puddings with a piece of cling film.
  2. Microwave on medium high (600 watts) for 3 minutes, leave to stand for 1 minute and cook for a further 3 minutes.
  3. Leave the puddings to cool, remove the film, cover tightly with tin foil and store in a cool dark place for up to two months.

To Re-Heat Medium Pudding in the Microwave

  1. Remove the tinfoil and replace the parchment layer if it looks mouldy.
  2. Cover the pudding loosely with cling film.
  3. Microwave on full power for 3 minutes, leave to stand for 2 minutes.
  4. Turn out onto a warm plate and serve.