- 200 g dates, cut into pieces
- 200 g raisins
- 150 g sultanas
- 1 cup cranberries
- 1/2 cup roughly chopped almonds
- Zest and juice of 1 orange
- 180 g butter, softened
- 1/2 cup brown sugar
- 1/2 cup golden syrup
- 3 eggs
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp ginger
- 1 Tbsp cocoa
- 1 cup self-rising flour
- 1 cup plain flour
- Custard, to serve
1. Grease the base of a 1 ½ litre heatproof pudding bowl and line the base with baking paper.
2. Place the dates, raisins, sultanas, cranberries, almonds, zest, juice and 1 cup of brandy in a pot. Cover and bring to a simmer. Turn off the heat, stir and cool completely. To infuse the flavours even more, place in a bowl and let it sit overnight, stirring once or twice.
3. Cream the butter, sugar and golden syrup until pale. Add the eggs one at a time. Sift in the cinnamon, ginger, nutmeg, cocoa and flours, stirring well to combine. Add in the fruit mixture and combine well.
4. Pour the mixture into your prepared pudding bowl. Cover tightly with baking paper and a layer of tin foil, and tie tightly with string.
5. Place a saucer upside-down into the base of a large pot (so that it cooks evenly) and fill the pot a third of the way with water. Bring to the boil. Place the pudding on the saucer (the water shouldn’t cover the top of the pudding bowl), cover the pot and steam the pudding for 2 ½ hours. Every 30 minutes top up the water to ensure it doesn’t dry out.
6. Remove the pudding and allow to rest for 20 minutes before tipping out.
7. Serve with your favourite custard.
Tip: You can make Christmas Pudding up to 2 months before Christmas. If storing until Christmas, leave in the bowl in the fridge. Reheat by steaming for 30-45 minutes.