Luxury Christmas pudding

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The secret of a great Christmas pudding is to have plenty of variety of texture and flavour. The spices, candied ginger and fruit peel add a rich depth of flavour, while the almonds give the pudding some bite.

Cooking time: 3 hrs
cooking + 45 mins reheating

Ingredients

100g (3 1/2oz) dried apricots, roughly chopped
150g (5 1/2oz) raisins
or sultanas
200g (7oz) stoned dates, finely chopped
50g (1 3/4oz) glacé cherries, halved
50g (1 3/4oz) candied ginger, roughly chopped
50g (1 3/4oz) luxury mixed candied peel, roughly chopped
50g (1 3/4oz) fresh white breadcrumbs
Grated zest and juice of 1 orange
100ml (3 1/2 fl oz) rum
75g (2 3/4oz) unsalted butter, softened, plus extra for greasing
75g (2 3/4oz) dark
Muscovado sugar
1 large egg, lightly beaten
75g (2 3/4oz) self-raising
flour, sifted
1tsp mixed spice
1tsp ground cinnamon
100g (3 1/2oz) blanched almonds, roughly chopped
Fresh currants and icing sugar, to garnish

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Method

Soak the dried fruit and breadcrumbs overnight in a large bowl with the orange zest and juice, and the rum.
The following day, beat the butter and sugar in a large bowl until light and fluffy. Slowly beat in the egg, a little at a time, until combined. Fold in the soaked fruit and remaining ingredients.
Lightly butter a 1ltr (1 3/4pt) pudding basin and fill with the prepared mixture. Cover with a double layer of buttered foil, making a pleat in the centre to allow for the pudding to rise. Tie string tightly around the rim of the basin to secure the foil.
Place in a saucepan and pour in water so that it comes halfway up the sides of the bowl. Cover with a tight-fitting lid and simmer for 3 hrs. If necessary, top up the water during cooking. Remove the pan from the heat and leave uncovered for 15 mins. When cool enough to handle, remove the foil and cool on a wire rack. Cover with clingfilm and chill for up to a month.
To reheat, cover with foil and steam for 45 mins, or cover with clingfilm and microwave on full power for 5 mins. Turn out and garnish with holly, fresh currants and icing sugar. Serve with brandy butter, custard or cream.

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