This Christmas pud is jam-packed with fruit, including dried fruits, fresh apple, orange zest and juice and even a carrot for good luck. It's lighter than most Christmas puds which makes it a great choice for any Christmas centrepiece.
- 85g each currants, sultanas, raisins, dried stoned dates, dried stoned apricots and dried cranberries, chopped if needed
- 55g self-raising flour
- 115g each butter and dark brown sugar
- 100g breadcrumbs
- 1 apple
- 1 carrot
- 2 eggs
- 30g flaked almonds, toasted
- 2 tsp. allspice
- Zest and juice of 1 large orange
- 3 tbsp. sherry
Soak the currants, sultanas, raisins, dates, apricots and cranberries in the orange juice, zest and sherry. Set to soak. Peel and core the apple, then grate. Peel the carrot and grate.
Grease a 1.4 litre pudding tin and place greasproof paper into the bottom of the tin. Beat the butter and sugar together until pale and fluffy, then beat in the eggs one at a time. Fold in the apple, carrot, soaked fruit and almonds. Sift in the flour and allspice and stir to combine, then stir in the breadcrumbs.
Spoon into the pudding tin and level the top. Cover with greaseproof and then a double layer of tin foil with a pleat in the centre. Steam for three hours, then take off the greaseproof and foil and leave to completely cool.
Mature for up to three months and then on the day of serving, steam for 1 1/2 hours.