Golden Christmas Pudding

Ingredients

  • PUDDING
  • 200g dried apricots
  • 75g butter, melted
  • 1 orange, grated rind
  • 100g caster sugar
  • 1 tsp mixed spice
  • 2 tbsp orange liqueur or fruit juice
  • 2 tbsp orange juice
  • 1 egg
  • 100g sultanas
  • 50g mixed glacĂ© peel
  • 50g breadcrumbs
  • 25g Doves Farm Organic Self Raising White Flour
  • butter, for basin
  • fresh rosemary, to decorate
  • cream, to serve
  • TO FLAME
  • 3 tbsp brandy or rum

Method

Pudding

  1. Rub some butter generously around the inside of a 1.1lt/2pt pudding basin.
  2. Cut two circles of parchment paper to fit inside the top diameter of the basin.
  3. Put the apricots into a blender and pulse until they are the size of peas.
  4. Melt the butter.
  5. Finely grate the orange rind into the blender bowl, add the sugar, mixed spice, melted butter, orange liqueur, orange juice and egg.
  6. Pulse to combine.
  7. Add the sultanas, glacé peel, bread crumbs, flour and stir until well mixed.
  8. Tip the mixture into the prepared pudding basin and smooth the top.
  9. Press the circles of parchment paper onto the top of pudding.

Cooking the Pudding in a Saucepan

  1. Cover the basin with kitchen 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 kitchen 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 high power (800w) for 3 minutes, leave to stand for 3 minutes 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 kitchen 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 kitchen foil and replace the parchment layer.
  2. Re-cover the basin with kitchen 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. Carefully take the pudding basin out of the saucepan.
  6. Remove the kitchen foil and parchment, run a knife around the edge of the pudding, place a plate on top of the pudding basin and invert them. The pudding may take a few minutes to slide onto the plate.
  7. Add a sprig of rosemary to the top of the pudding and serve with cream.

To Re-Heat the Pudding in a Microwave

  1. Remove the kitchen 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. Remove the cling film and parchment, run a knife around the edge of the pudding, place a warm plate on top of the pudding basin and invert them.
  5. The pudding may take a few minutes to slide onto the plate.
  6. Add a sprig of rosemary to the top of the pudding and serve with cream.

Flaming the Pudding (optional)

  1. Turn out the re-heated Christmas pudding onto a warm, heatproof plate.
  2. Measure the brandy or rum into a small saucepan and warm it over a 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.