- 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
- 2 cups water
- 1 cup white sugar
- ½ tsp lemon zest
- ¼ cup brandy
In a large mixing bowl, add the brown sugar, breadcrumbs, spices and mix well.
Add the orange and lemon mixed peel, almonds, apple and lemon zest.
In a separate medium bowl crack egg and beat thoroughly before adding the alcohol. Add this to the dry mixture.
Stir until it is wet and combined. Cover with gladwrap well and leave overnight.
The next day, stir in the self-raising flour and mix.
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.
Steam over simmering water for 8 hours. Ensure the water does not completely evaporate.
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.
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.
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.
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.