This tipsy Christmas pudding is definitely lighter and fruitier than the usual Christmas pud - plus it's laced with plenty of delicious orange liquor. Perfect for people who aren't fans of traditional Christmas pudding!
- 250g mixed fruit of fruit including apricots and passion fruit
- 175g ready to eat stoned dates
- 85g dried cranberries
- 85g pecan nuts
- 85g breadcrumbs
- 100ml orange liquor
- 1 tbsp. grated ginger
- Zest and juice of 1 large orange
- 100g butter
- 100g dark brown sugar
- 2 large eggs
- 50g self-raising flour
- 1 tsp. ground cinnamon
Put the mixed fruit, dates, cranberries, ginger, orange juice and zest and orange liquor into a pan. Warm through for 10 minutes until sticky, then leave to cool.
Grease a 1.3 litre pudding dish. Line the base with a circle of greaseproof paper. Beat the butter and sugar together until pale and fluffy, then beat the eggs in one at a time. Sift in the flour and cinnamon and stir to combine. Stir in the breadcrumbs, cooled dried fruits and pecan nuts.
Spoon into the pudding tin and smooth the top. Cover with greaseproof paper and tin foil, then steam for three hours, topping up the water if needed.
Serve warm or leave to cool and then warm through if you're making it ahead of time.