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Rich Christmas Pudding

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Makes two 1.1 litre (2 pint) puddings, each serving 8-10

125 g (4 oz) blanched almonds
60 g (2 oz) pecan or walnut halves
60 g (2 oz) glacÚ cherries
250 g (8 oz) dried figs or dates
60 g (2 oz) mixed peel
175 g (6 oz) fresh breadcrumbs
250 g (8 oz) sultanas
375 g (12 oz) raisins
375 g (12 oz) currants
125 g (4 oz) shredded vegetable suet
125 g (4 oz) self raising flour
1 cooking apple
Grated rind and juice of 2 oranges
3 eggs, lightly beaten
1 teaspoon ground cinnamon
1 teaspoon ground ginger
6 tablespoons ginger wine or ale


1 Lightly grease and base line two 1.1 litre (2 pint) pudding basins.

2 Roughly chop almonds, pecan or walnuts, cherries and figs or dates and put in a large bowl. Add the mixed peel, breadcrumbs, sultanas, raisins, currants, suet and flour and stir until evenly combined.

3 Peel and grate the apple and add to the bowl with the orange rind and juice, eggs, cinnamon, ginger and ginger wine or ale. Stir well until the mixture is sticky. Divide mixture between the basins and pack down lightly.

4 Pleat a piece of greased greaseproof paper and foil together and lay over one basin, tying securely with string under the rim. Do the same on other pudding.

5 Stand puddings on steaming racks or old, upturned saucers and place in large saucepans. (Alternatively use a large double saucepan). Pour in enough boiling water to come a good third up sides of basins. Cover and simmer for 4 hours, topping up water level when necessary.

6 Remove puddings from pans and leave to cool for 1-2 hours. Re-cover with fresh greaseproof paper and foil. Store in a cool, dark place for at least 1 month (or up to 1 year) before serving.

7 To reheat Christmas pudding, steam as above for about 2 hours.

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