The Best Christmas Pudding

Ingredients

• 200g brown sugar
• 100g breadcrumbs
• 100g Prepared suet mix
• 1 tsp ground ginger
• Pinch ground cinnamon
• Pinch nutmeg
• 200g sultanas
• 200g dried raisins
• 60g chopped orange and lemon mixed peel
• 70g toasted almonds, chopped coarsely
• 1 granny smith apple, chopped and unpeeled
• Grated zest of 2 lemons
• 120mL sweet sherry wine
• 4 tbsp brandy
• 2 free range eggs
• 60g self-raising flour

Brandy Syrup

• 2 cups water
• 1 cup white sugar
• ½ tsp lemon zest
• ¼ cup brandy 

Method

Step 1
In a large mixing bowl, add the brown sugar, breadcrumbs, spices and mix well.

Step 2
Add the orange and lemon mixed peel, almonds, apple and lemon zest.

Step 3
In a separate medium bowl crack egg and beat thoroughly before adding the alcohol. Add this to the dry mixture.

Step 4
Stir until it is wet and combined. Cover with gladwrap well and leave overnight.

Step 5
The next day, stir in the self-raising flour and mix.

Step 6
Put the mixture into a well-greased pudding basin, packing in well. Cover with a layer of baking paper and foil, making a flap on both to allow for steam. Tie tightly with baking string.

Step 7
Steam over simmering water for 8 hours. Ensure the water does not completely evaporate.

Step 8
When done, let the pudding cool down for 24 hours by storing in a dark, cool place. Ensure the baking paper and foil is replaced prior to putting away.

Step 9
On the day of serving, combine water, sugar and lemon zest in a Re-lite Saucepan. Bring the mixture to a boil, reduce heat and simmer for 5 minutes.

Step 10
Strain into a container, removing the lemon zest. Allow to cool. Whisk in the brandy to the mixture and put aside until your pudding is ready.

Step 11
Steam the pudding for 2 hours and serve on your Ogin Glass Footed Cake Plate, drizzle with your brandy syrup and top with your cranberries.