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Fruit and Spice Christmas Pudding
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This traditional recipe, flavoured with stem ginger and Calvados makes either one large or six individual puddings, for which you will need 6 x 200ml individual pudding basins.
125g dried fruit mix
1 piece stem ginger (20g), finely chopped
Zest and juice of 1 orange
Zest and juice of 1 lime
5 tbsp Calvados
115g butter, softened, plus extra for greasing
115g dark muscovado sugar
2 tsp ground mixed spice
1 tsp ground cinnamon
1 tsp ground ginger
115g self-raising flour
100g fresh breadcrumbs
2 British Blacktail Medium Free Range Eggs, beaten
2 tbsp milk
This mixture can also be used to make 6 individual puddings. Steam for 2 hours in greased basins, then reheat for 1 hour when needed, or until piping hot throughout.
Typical values per serving:
This recipe was first published in October 1998.