Mixed Fruit Festive Pudding

Name: Mixed Fruit Festive Pudding
Total time: 3 h 20 min
Yield: 6
Cuisine: British, English, European
Ingredients: 1 cup all-purpose flour; 1 tsp Mixed spice; 1 tsp ground cinnamon; 0.5 tsp grated Nutmeg; ground cloves; 2 cups fresh, white breadcrumbs; 0.5 cup dark brown sugar; 0.667 cup sunflower margarine; 1 cup Golden raisins; 0.5 cup Currants; 0.5 cup raisins; 0.333 cup dried Prune (pitted); 0.333 cup Candied fruit (finely chopped); 0.25 cup honey; 1 Orange (grated zest and juice); 2 eggs (beaten); 0.25 cup dark Rum

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Difficulty:

easy

Difficulty

Preparation:

3 h. 20 min.

Preparation

Ingredients

for

servings

Ingredients: 1 cup all-purpose flour; 1 tsp Mixed spice; 1 tsp ground cinnamon; ½ tsp grated Nutmeg; ground cloves; 2 cups fresh, white breadcrumbs; ½ cup dark brown sugar; ⅔ cup sunflower margarine; 1 cup Golden raisins; ½ cup Currants; ½ cup raisins; 0.333 cup dried Prune (pitted); 0.333 cup Candied fruit (finely chopped); ¼ cup honey; 1 Orange (grated zest and juice); 2 eggs (beaten); ¼ cup dark Rum

How healthy are the main ingredients?

Currant raisins honey raisins cinnamon Nutmeg

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Preparation

Kitchen utensils

1 Pot, 1 Small pot, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Slotted spoon, 1 Lid

Preparation steps

Grease two 500 ml pudding basins.

Sift the flour and spices into a mixing bowl and stir in the breadcrumbs and sugar. Rub in the margarine until it resembles breadcrumbs. Stir in the dried fruits and candied peel.

Whisk together the honey, orange zest and juice, eggs and rum. Pour into the fruit mixture and stir well to combine.

Spoon the mixture Into the bowls to within 1 cm | 0.5" from the top of the bowls. Cover each pudding with a disc of greaseproof paper and secure with a double layer of pleated foil (to allow for the pudding rising), tied in place with string.

Steam each pudding for 2-3 hours, until firm to the touch. Alternatively they can be cooked in a pressure cooker for about 30 minutes. Leave to cool slightly before turning out.

Wrap the cold puddings in greaseproof paper and store in an airtight tin for up to 2 months before serving.

To serve: Put the puddings in the pudding basins and cover with greaseproof paper and foil as before. Steam for about 40-60 minutes until heated through. Turn out and decorate with a sprig of holly.