Christmas Pudding

Baking

11 Nov

Ingredients

75g Brock & Morten rapeseed oil
75g currants
75g sultanas
115g raisins
50ml brandy
75g glacé cherries
75g self-raising flour
½ tsp ground cinnamon Powder
50g breadcrumbs
50g sugar, light muscovado
1 lemon zest finely grated
1 orange zest finely grated
115g grated apples
115g grated carrots
10ml fresh lemon juice
112g beaten eggs
60ml milk
40g molasses
60ml brandy (to finish)

Method

First, soak the dried fruit in the brandy overnight.

Shake the cherries in the flour and add mixed spice, cinnamon, breadcrumbs & sugar.

Mix in the grated zest, apple, and carrot along with the lemon juice. Add the soaked fruit.

Beat the eggs with the milk and molasses, slowly add to the mixture, stirring well. Mix gently but thoroughly. Add the rapeseed oil and also mix in well.

Spoon the pudding mix into a suitable ovenproof dish and cover with foil or pudding cloth, and then steam gently for 3hours.

Once cooked allow to cool and then wrap in foil and leave in a cool dry place until required.

Before reheating, prick the pudding several times and pour some more brandy over the top.