CHRistmas Pudding

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Ingredients

2 cups Mixed Dried Fruit
Dried Apricots, chopped
Raisins
Blanched Almonds, chopped
Dates, chopped
Dried Figs, chopped
Dried cherries
Use them in the proportion of your choice. Totally it should be 2 cups.
1/4 cup Orange Juice

1 no- Apple, peeled and grated
1 tbsp – Candied orange peel
250 g – Butter, at room temperature
1 cup – Brown Sugar
4 nos – Eggs, room temperature
1 cup – Plain Flour, sifted
1 tsp – Baking Powder
2 tsp – All Spice (1 tsp – Ground Cinnamon,1/2 tsp – Clove powder, 1/4 tsp – Dry ginger powder,1/4 tsp – Nutmeg powder)
2 cups – Fresh Breadcrumbs
1/4 cup – Apricot Jam/orange jam/ cherry jam/ mixed fruit jam
2 tbsp – Brandy

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Method
Place fruits and orange juice in a saucepan. Heat until hot and steaming, but not boiling. Remove from heat and set aside to cool, stirring occasionally. ( you can replace this fruit mixture with the rum soaked dry fruits like how we do in Christmas Rum Cake)

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Grease the pudding basin with butter and line the base with baking paper. Incase you dont have a pudding tin, you can use any steel , aluminium or glass bowl of your choice.

Using an electric mixer, beat butter and sugar together, until pale and creamy. Add eggs, one at a time, beating well after each addition. Stir in fruit mixture, grated apple and orange peel. Fold in flour, baking powder and all spice, then fold in breadcrumbs.

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Spoon into prepared basin, packing down lightly as you go. Cover with a circle of greased baking paper and two sheets of foil. Tie securely around rim of basin with kitchen string. Stand pudding on a trivet inside a large saucepan or stock pot.

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Fill with enough hot water to come two-thirds up side of basin.

Cover and cook for 5 hrs over low heat. Top up with boiling water as needed. Maintain the level of water all the time. Remove basin from pan, cool completely . Pour in a tbsp of brandy on the pudding and store in fridge until Christmas Day. Season the cake by splashing a couple tbsps of brandy over the pudding every 4 days once.

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To reheat, boil pudding, using above method, for 2 hrs. Warm the apricot jam and stir in the brandy. Brush over the hot pudding. Cut into wedges and serve with Brandy Butter Sauce.

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