Print Options:

Orange and Spice Christmas Pudding

Yields12 Servings

 175 g raisins
 175 g currants
 175 g sultanas
 140 g glace cherries
 50 g mixed peel
 50 g whole blanched almonds
 1 orange
 1 medium carrot
 150 ml brandy
 50 ml Grand Marnier or similar orange liqueur
 175 g light muscovado sugar (If you cannot buy light muscovado sugar substitute with rapadura, panela or light brown sugar)
 175 g fresh bread crumbs (If you are not making your bread use a Gluten free bread like Abbott's Bakery Farmhouse Wholemeal)
 125 g self raising flour
 1 tsp mixed spice
 ¼ tsp nutmeg
 175 g butter, frozen
 2 large eggs

Place fruit, nuts, the zest of an orange and the grated carrot into a large mixing bowl.


Mix brandy and Grand Marnier together in a jug. Stir in 2 teaspoons of Relief. Pour over the fruit and nuts and stir to coat. Cover with cling wrap and leave overnight to soak.


Mix all the dry ingredients together with 1/8 teaspoon of Relief. Add to the soaked fruit.


Grate in the butter. Add the eggs and stir to combine all the ingredients.


Grease a 1 1/2 litre pudding basin with butter and line the base with baking paper.


Spoon the mixture into the pudding basin. Press down well. Using the back of the spoon make a well in the centre.


Cut a round of baking paper to cover the top of the mixture. Place on the surface.


Cut double thickness of baking paper and foil, large enough to cover the basin and come half way down the sides. Place over the basin and tie under the rim with string. Trim the paper and foil so it sits neatly.


Place a trivet or heat proof saucer upturned in the base of a large pot. Lower the pudding down onto the trivet. Carefully pour boiling water so that it comes half way up the sides of the bowl. Steam for 6 hours, top up with more water when required. The water should be simmering and not boiling rapidly.


If you do not have a large enough pot you can steam in the oven. Stand the pudding basin in a roasting tray filled with water. Cover the pudding basin and roasting pan in a tent of foil and cook at 160℃ for 6 hours. Check the water level occasionally and top up when required.


Once cooked allow to cool completely. Store in a cool dry cupboard. The pudding will keep for up to 1 year.


When required, steam for 1 hour before turning out. Serve with double cream or brandy custard.

Nutrition Facts

Servings 0