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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. mix the dried fruits ( chopped as stated in the ingredients) in a bowl and add the alcohol, juices and zests. Stir, cover with a tea towel and leave to soak for 3-4 days, stiring everyday. | 2. On the day that you willl be making the pudding, place the hazelnuts in a frying pan ( no oil) and cook gently until lightly toasted and golden. Chop roughly. | 3. Butter the 2 pudding basins ( 1.2 liter/ 2 pint capacity each) with some softened butter, then place a disk of grease proof paper on the bottom. | 4. In a large mixing bowl, beat together the butter and sugar until light and fluffy, about 5 minutes ( I use hand held electric whisk). | 5. Gradually add the beaten eggs, mixing well after each addition ( don't worry if it curdles, this won't effect the pudding). | 6. Tip in the soaked fruits, chopped nuts and chopped apple. stir well with a wooden spoon or hands. | 7. Sift in the flour and spices, stir in the breadcrumbs and mix. CALL ALL THE FAMILY MEMBERS TO STIR THE MIXTURE AND MAKE A WISH! | 8. Fill the basin with the mixture leaving a 2.5 cm/ 1 inch at the top. Smooth the top with the back of a spoon. | 9. Cover with a double thickness of buttered greaseproof paper which has been pleated in the middle. This is done to allow the steam in the pudding to expand. Wrap a double lenght of string around the bowl and secure. | 10. Overlap the pudding with foil and secure under the ends of teh greaseproof paper. | 11. At this point I tie more string to form handles so that I can remove the basin from the hot water easily. | 12. Place the pudding basins in a deep pan ( I place my pudding on a shallow cookie cutter on the bottom of the pan so that no direct heat hits it). Pour in 5 cm/2 inches boiling water around it ( I do a third of the basin in the water) return to a simmer and simmer for 2 hours, topping up with more boiling water as needed. | 13. Cool, discard paper and rewrap the top with clean greaseproof paper, string and foil . | 14. store for up to 3 months in a cool, dry airy place ( or refrigerator). | 15. On christmas morning, reheat in microwave ( without the foil, just greaseproof paper) for 6-8 minutes then rest for 2 minutes before turning out. | 16. OR: re-steam again using the cooking method but for 1 1/2 hours. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
raisin	250			124575.0	32802.0	1398.375	189.75
sultana	250			89.0	0.0	19.8	0.5
date	85		stoned chopped	35235.9	9374.9985	306.1275	48.7305
prune	85		pitted chopped	20884.5	5529.42	173.043	39.78
glace cherry	100	halved		89.0	0.0	19.8	0.5
apricot	75	g	chopped	36.0	8.34	1.05	0.2925
cranberry	75	g	dried	34.5	8.9775	0.345	0.0975
brandy	4	tablespoons		89.0	0.0	19.8	0.5
orange	2			3.525	0.8812	0.0705	0.009000000000000001
lemon	2			2.5617	0.8233	0.0972	0.0265
hazelnut	50			15960.0	2400.0	0.0	800.4
butter	200	g	softened	1140.0	52.38	35.62	96.0
dark muscovado sugar	200			89.0	0.0	19.8	0.5
egg	4		beaten	286.0	1.44	25.12	19.02
apple	2		peeled cored diced	130.0	34.525	0.65	0.425
self raising flour	100	g		89.0	0.0	19.8	0.5
ginger	1	teaspoon	ground	1.6	0.3554	0.0364	0.015
nutmeg	1	teaspoon		11.55	1.0844	0.1285	0.7988
cinnamon	1 -2	teaspoon		-	-	-	-
spice	2	teaspoons	mixed	9.994	2.7406	0.2314	0.3302
white breadcrumb	100	g		89.0	0.0	19.8	0.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.