Ingredients
- 100g ready-to-eat dried figs, roughly chopped
- 150g sultanas
- 150g raisins
- 150g currants
- 50g chopped mixed peel
- 1 Bramley apple, peeled, cored and coarsely grated
- Finely grated zest of 1 lemon
- 50ml Guinness
- 50ml brandy
- 150g self-raising flour
- 2 tsp mixed spice
- 1 tsp freshly grated nutmeg
- 175g unsalted butter, plus extra for greasing
- 150g fresh white breadcrumbs
- 3 medium eggs, lightly beaten
- 100g molasses sugar
For the grand marnier butter
- 350g butter, softened
- 200g dark muscovado sugar
- 6 tbsp Grand Marnier
Method
- 1. Put the dried fruits, peel, apple, lemon zest, Guinness and brandy into a large bowl and mix together. In a separate bowl, sieve together the flour, spices and a pinch of salt.
- 2. Melt the butter in a small pan, then allow to cool slightly. Pour over the dried fruit mixture, then add the breadcrumbs, eggs, molasses sugar and spiced flour. Mix well.
- 3. Grease and base line a 1.5 litre pudding basin. Tip in the pudding mixture and level the surface. Cut a circle of foil larger than the top of the pudding basin and make a pleat down the centre. Use to cover the pudding and secure in place with string – tie this around the basin rim, loop over the pudding and tie at the other side to make a handle.
- 4. Put an upturned saucer in the base of a deep saucepan. Sit the basin on top and fill the pan with boiling water to come halfway up the basin. Cover the pan, bring to the boil, then reduce the heat slightly and steam the pudding for 5 hours, keeping the water level topped up. Using the tie-handle, carefully remove the basin from the saucepan. Set aside to cool. Cover with clean foil and store in a cool place for up to 6 months.
- 5. To reheat, place on an upturned saucer in a large saucepan of simmering water. Cook for 1 hour or until piping hot throughout.
- 6. Meanwhile, make the Grand Marnier butter. Using an electric hand whisk, cream together the butter and sugar until soft and fluffy. Gradually beat in the Grand Marnier. Chill for 30 minutes to firm up.
- 7. To serve, carefully remove the pudding basin from the pan, uncover the pudding and run a small, sharp knife around it to loosen. Upturn onto a serving plate, dust with icing sugar, if you like, and decorate with a sprig of holly. Slice and serve with a spoonful of Grand Marnier butter.
Nutritional info
Per serving: 1,030kcals, 58.3g fat (36.6g saturated), 9g protein, 116.7g carbs, 83.4g sugar, 1.6g salt
Chef's tip
The cooked pudding will keep in an airtight container in a cool place for up to 6 months. Steam for 1 hour or until piping hot to serve. You can freeze the butter for up to 3 months, then thaw until soft enough to spoon.