My Nan's Christmas pud with Vin Santo

Name: My Nan's Christmas pud with Vin Santo
Total time: 3 h 15 min
Yield: 8
Cuisine: british
Ingredients: unsalted butter for greasing; 500 g mixed dried fruit such as cranberries, cherries, apricots, sultanas, raisins; 100 g dates; 3 tablespoons crystallised ginger; 1 orange; 125 g suet; 125 g plain flour; 125 g caster sugar; 150 g fresh breadcrumbs; 2 tablespoons Vin Santo or brandy; 1 handful of chopped nuts such as pecans, Brazils, hazelnuts; 1 large free-range egg; 150 ml milk; golden syrup to serve

Mixed dried fruit & chopped nuts

“This light, fruity Christmas pudding recipe makes buying one from the shops a thing of the past. ”

Serves 8

Cooks In3H 15M

DifficultySuper easy

Christmas, British

Nutrition per serving

Calories

611

31%
Fat

17.9g

26%
Saturates

8.4g

42%
Protein

7.9g

16%
Carbs

99.9g

38%
Sugars

74.4g

83%

Of an adult's reference intake

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Ingredients

unsalted butter , for greasing
500 g mixed dried fruit , such as cranberries, cherries, apricots, sultanas, raisins
100 g dates
3 tablespoons crystallised ginger
1 orange
125 g suet
125 g plain flour
125 g caster sugar
150 g fresh breadcrumbs
2 tablespoons Vin Santo or brandy
1 handful of chopped nuts , such as pecans, Brazils, hazelnuts
1 large free-range egg
150 ml milk
golden syrup , to serve

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Method

Grease a 1.5 litre pudding bowl.
Destone and chop the dates, and roughly chop the ginger, then place in a large bowl.
Finely grate in the orange zest, then mix all the remaining ingredients together, except for the golden syrup.
Transfer the mixture to the greased bowl and cover with a double layer of tin foil. Tie a piece of string around the side of the bowl.
Place the bowl in a large saucepan, and pour in enough water to come halfway up the sides of the bowl.
Bring to the boil, place a tight-fitting lid on the pan, and simmer for 3 hours – don’t forget to check the water regularly, making sure that it never boils dry, because if it does, it will burn and the bowl will crack.
When the time's up, remove the foil, turn out on to a plate, drizzle with golden syrup and decorate it as you like. You can also light it with brandy if you want to be really fancy.