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    John's Christmas Pudding

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    John's Christmas Pudding

    • Vegetarian
    • Christmas
    • Preparation time: 30 minutes, plus overnight standing
    • Cooking time: 6 hours
    • Total time: 18 hours

    Makes: 2 medium puddings


    • 225g pitted prunes, chopped
    • 225g raisins
    • 225g sultanas
    • 225g dried apricots, chopped
    • 100g fresh wholemeal breadcrumbs
    • 50g almonds, chopped
    • 50g flaked almonds
    • 50g ground almonds
    • 1 medium Bramley apple, peeled, cored and grated
    • 1 orange, zest grated
    • 1 tsp ground cinnamon
    • 1 tsp grated nutmeg
    • ½ tsp ground mace (optional)
    • ½ tsp ground cloves
    • 1 tsp ground allspice
    • ½ tsp cardamom seeds, ground
    • 3 tbsp walnut oil
    • 4 tbsp apple juice
    • 2 tbsp clear honey
    • 4 eggs
    • 75ml brandy
    • 150ml oloroso sherry
    • 2 tbsp orange marmalade


    1. Put the dried fruit, breadcrumbs, nuts, the apple, orange zest and spices in a large bowl and mix thoroughly.
    2. Put the oil, apple juice, honey, eggs, brandy, sherry and marmalade in a blender and blitz to a smooth liquid. Mix thoroughly into the dry ingredients, then cover and leave to stand overnight in a cool place.
    3. Grease two, 500ml-capacity, heatproof pudding basins. Divide the mixture between them. Cover each with a square of greaseproof paper, pleated in the middle to allow for any expansion, then a square of foil, also pleated. Fasten with string or a large elastic band. Put each pudding in a saucepan and pour in boiling water to come about 2/3 of the way up the side of the basin. Cover and simmer gently for about 6 hours. Top up the boiling water as necessary.
    4. Remove from the pan and allow to cool. Re-cover with fresh paper and foil and leave to mature in the fridge for up to 3 months. To serve, steam as above for two hours.

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