Fruit and Nut Festive Dessert

Name: Fruit and Nut Festive Dessert
Total time: 10 h 20 min
Yield: 8
Cuisine: British, English, European
Ingredients: 0.667 cup raisins; 0.333 cup Currants; 0.75 cup chopped, Agen Prune; 1.25 cups Golden raisins; 2 ozs Orange peel (roughly chopped); 1 oz crystallized ginger (chopped); 1 small lemon (finely grated zest and juice); 0.5 cup Molasses; 0.667 cup chopped almonds; 2 cups fresh breadcrumbs (wholemeal or white); 0.5 cup all-purpose flour; 1 tsp ground mixed spice; 1 tsp ground cinnamon; 0.5 tsp grated Nutmeg; 0.5 tsp Ginger powder; 0.25 tsp ground cloves; 1 pinch ground allspice; 2 large eggs; 0.5 cup butter (melted); 5 Tbsps Rum (or brandy); 3 Tbsps Ginger wine; 2 Tbsps Marmalade (Seville or ginger); powdered sugar

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Difficulty:

easy

Difficulty

Preparation:

6 h. 20 min.

Preparation

ready in 10 h. 20 min.

Ready in

Ingredients

for

servings

Ingredients: ⅔ cup raisins; 0.333 cup Currants; ¾ cup chopped, Agen Prune; 1 ¼ cups Golden raisins; 2 ozs Orange peel (roughly chopped); 1 oz crystallized ginger (chopped); 1 small lemon (finely grated zest and juice); ½ cup Molasses; ⅔ cup chopped almonds; 2 cups fresh breadcrumbs (wholemeal or white); ½ cup all-purpose flour; 1 tsp ground mixed spice; 1 tsp ground cinnamon; ½ tsp grated Nutmeg; ½ tsp Ginger powder; ¼ tsp ground cloves; 1 pinch ground allspice; 2 large eggs; ½ cup butter (melted); 5 Tbsps Rum (or brandy); 3 Tbsps Ginger wine; 2 Tbsps Marmalade (Seville or ginger)

To decorate: powdered sugar

How healthy are the main ingredients?

almond raisins Currant raisins ginger lemon

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Product recommendation

To make ahead: Cool completely, then wrap in fresh greaseproof paper and foil. Store in a cool, dark place until needed. The pudding will keep for 3 months. To reheat: steam the pudding for 2 hours.

Preparation steps

Combine the dried fruits, peel, ginger, lemon zest, molasses sugar, almonds, breadcrumbs, flour and spices in a mixing bowl.

Whisk together the lemon juice, eggs, melted butter, rum and ginger wine. Pour into the ingredients in the mixing bowl and stir in the marmalade. Stir until well combined.

Cover with cling film and leave to stand for at least 4 hours or overnight.

Butter a 1.2 l pudding bowl.

Spoon the mixture into pudding bowl. Cover with a double layer of pleated buttered greaseproof paper, then with a double thickness of pleated foil.

Tie securely and place in a steamer or on an upturned plate in a large pan and pour in boiling water to come halfway up the bowl.

Cover the pan and steam for 6 hours, topping up with boiling water as needed.

Turn out onto a serving plate and decorate with a sprig of holly and dust lightly with icing sugar.