This is a family favourite and it has been passed down through the generations. It is a 'must have' Christmas recipe.
Ingredients
Serves 6
- 330g mixed dried fruits (110g sultanas, 110g raisins, 110g currants)
- 4 tbsp Irish whiskey
- 45g plain flour
- 75g white breadcrumbs
- 110g dark brown sugar
- 50g flaked almonds, optional
- 50g glace cherries, chopped
- 50g mixed peel
- ½ tsp nutmeg, grated
- 2 tsp mixed spices
- 110g butter, melted
- ½ lemon, zest and juice
- 1 orange zest
- 2 eggs
Method
- The day before you make the pudding, if time allows, put the sultanas, raisins, currants, in a large mixing bowl. Drizzle with some whiskey and stir into the fruit. Cover and leave to soak overnight.
- Next day, add in the flour, breadcrumbs, sugar, almonds, cherries and mixed peel and spices to the soaked fruit and mix well to combine.
- Add lemon zest and juice orange zest, melted butter and eggs and mix well.
- Place in a well-greased 2lb pudding bowl. Cover with two well-greased pieces of greaseproof paper making sure there is a fold across the middle. Place a double layer of tin foil, secured with string, or alternatively the lid of the pudding bowl on top.
- Place the pudding bowl into a large saucepan half filed with water. Bring the water to the boil and then reduce to a very gentle simmer. Simmer for 4-6 hours, making sure that the water does not boil off. Top up with some additional water if required.
- After the cooking time has elapsed remove the pudding from the water and remove the lid and greaseproof paper and allow the pudding to cool down completely.
- When cold, re-cover as before with fresh paper and store till needed.
- On Christmas morning, you can reheat the pudding either in the microwave or you can steam for in a large saucepan of water (as per the cooking method) for a further hour until thoroughly heated through.
- Serve warm with some delicious brandy butter.
Chef's Tips:
1. Soak early for rich flavour:
Soaking the dried fruit overnight in whiskey makes all the difference — it plumps up the fruit and infuses the pudding with deep, festive flavour. For extra luxury, soak for two days and give it an occasional stir.
2. Keep moisture constant when steaming:
When steaming for several hours, check the water level regularly and top up with boiling water as needed. Maintaining a steady simmer (not a boil) ensures even cooking and prevents the pudding from drying or cracking.
3. Mature for perfection:
Once cooked and cooled, wrap and store the pudding in a cool place for several weeks before Christmas. The flavours will deepen beautifully over time, and a small spoon of whiskey added occasionally will keep it moist and aromatic.
