Jamie drizzling honey on top of a fig tart

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Christmas pudding

My Nan's Christmas pud with Vin Santo

Mixed dried fruit & chopped nuts

Christmas pudding

3 hrs 15 mins
Super easy

serves 8

About the recipe

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


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Ingredients

unsalted butter, for greasing

500g mixed dried fruit, such as cranberries, cherries, apricots, sultanas, raisins

100g dates

3 tablespoons crystallised ginger

1 orange

125g suet

125g plain flour

125g caster sugar

150g fresh breadcrumbs

2 tablespoons Vin Santo or brandy

1 handful of chopped nuts, such as pecans, Brazils, hazelnuts

1 large free-range egg

150ml milk

golden syrup, to serve

Method

  1. Grease a 1.5 litre pudding bowl.
  2. Destone and chop the dates, and roughly chop the ginger, then place in a large bowl.
  3. Finely grate in the orange zest, then mix all the remaining ingredients together, except for the golden syrup.
  4. 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.
  5. Place the bowl in a large saucepan, and pour in enough water to come halfway up the sides of the bowl.
  6. 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.
  7. 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.

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