By
delicious. team
A deliciously indulgent Christmas pudding recipe that will knock the stockings off any other pud.
Ingredients
- 100g ready-to-eat dried figs
- 150g each sultanas, raisins and currants
- 50g dried cranberries
- 1 large Bramley apple, peeled, cored and coarsely grated
- Finely grated zest of 1 lemon
- 50ml brandy
- 150g self-raising flour
- 2 tsp mixed spice
- 175g unsalted butter, melted
- 200g panettone, torn up
- 3 large free-range eggs, beaten
- 100g soft light brown sugar
- 100g plain chocolate, chopped
For the cranberry toffee sauce
- 125g soft light brown sugar
- 250ml double cream
- 100g fresh cranberries
- 50g each pecan nuts and flaked almonds
- 25g butter, diced
- 1 tbsp brandy
Method
- 1. Mix the dried fruits, apple, lemon zest and brandy in a large bowl. In another bowl, sift together the flour, spice and a pinch of salt. Pour the butter over the dried fruit mix. Stir in the panettone, eggs, sugar, chocolate and spiced flour.
- 2. Grease and line a 1.5-litre pudding bowl. Spoon in the mixture and put a circle of baking paper on top. Tie another layer of paper, then foil, with a 2cm pleat in both layers, over the top of the bowl with string. Place in a pan, fill halfway up the side of the bowl with boiling water, cover with a lid and steam for 3 hours.
- 3. For the sauce, place the sugar in a heavy-based pan over a high heat and allow it to turn to a dark caramel. Remove from the heat and gradually stir in the cream. Return to the pan over a medium heat, add the remaining ingredients and cook for 5 more minutes, until sticky. Turn out the pudding and pour over the cranberry toffee sauce to serve.
Nutritional info
Per serving: 978kcals, 53.3g fat (27.6g saturated), 12.4g protein, 112.2g carbs, 83.3g sugar, 0.8g salt