Good Housekeeping UK

Fig, orange and cranberry Christmas pudding

Orange liqueur in this Christmas pudding recipe provides a zesty kick.

By The Good Housekeeping Cookery TeamPublished: 18 November 2010

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

125 g
(4oz) each sultanas, currants and raisins
75g (3oz) dried cranberries
75 g
(3oz) dried figs, finely chopped
75 ml
(3fl oz) orange liqueur, such as Cointreau
Zest and juice of 1 orange
Butter for greasing
50 g
(2oz) each shredded vegetarian suet and self-raising flour
75 g
(3oz) fresh white breadcrumbs
½ tsp each mixed spice and ground cinnamon
Pinch freshly grated nutmeg
100 g
(3½oz) soft dark brown sugar
25 g
(1oz) brazil nuts, roughly chopped, optional
1
pear, grated
2
medium eggs, beaten

Directions

1. 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.
2. 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.
3. 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.
4. 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.