The rich flavours of fig, pear and brazil nuts give this traditional Christmas pudding an interesting twist, while cranberries and orange provide a zesty kick. The dried fruits in this pudding will need overnight soaking, so leave plenty of time.
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Yields:
8 serving(s)
Prep Time:
20 mins
Cook Time:
4 hrs 30 mins
Total Time:
4 hrs 50 mins
Cal/Serv:
435
Ingredients
125g
(4oz) each sultanas, currants and raisins
75g (3oz) dried cranberries
75g
(3oz) dried figs, finely chopped
75ml
(3fl oz) orange liqueur, such as Cointreau
Zest and juice of 1 orange
Butter for greasing
50g
(2oz) each shredded vegetarian suet and self-raising flour
75g
(3oz) fresh white breadcrumbs
½ tsp each mixed spice and ground cinnamon
Pinch freshly grated nutmeg
100g
(3½oz) soft dark brown sugar
25g
(1oz) brazil nuts, roughly chopped, optional
1
pear, grated
2
medium eggs, beaten
Directions
Step 1
Put the dried fruit into a large non-metallic bowl and stir in the liqueur, orange zest and juice. Cover and leave to soak overnight at room temperature.
Step 2
Lightly grease a 1 litre (1¾ pint) pudding basin and line the base with a circle of baking parchment. Lay a 35.5cm (14in) square of foil on top of a square of baking parchment the same size. Fold a 4cm (1½in) pleat down the centre of both and set aside.
Step 3
Add remaining ingredients to the soaked fruit mixture and stir well. Spoon into the prepared basin, pressing down firmly, and level the top. Put the pleated foil square (foil side up) on top of the pudding and smooth down to cover. Using a long length
of string, securely tie down the square just under the lip of the basin and knot it. Bring the excess string over the top of the bowl and tie it to the string under the lip on the other side to make a handle. Scrunch the edge of the parchment up underneath the foil.
Step 4
To cook, put an upturned heatproof saucer into a deep pan and balance the pudding on top. Pour in enough water to come halfway up the sides of the basin, cover the pan with a tight-fitting lid and bring to a simmer. Cook for 4½-5hr, checking the water level regularly and topping up as necessary. Remove the pudding from the pan and cool. Wrap the entire basin tightly in clingfilm and a layer of foil. Store in a cool, dark place for up to two months.
To Reheat: Take off foil and clingfilm wrapping. Re-cover top of basin with baking parchment and foil. Following the heating instructions in step 4, cook pudding for 2hr. Discard the foil and parchment and slide a knife around the edge of the pudding, turn out on to a plate and leave to stand for 15min before serving.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
