Pecan & Cherry Christmas pudding

Print Share

This year put a little party into your pud.
When creating this recipe we wanted to create a well balanced Christmas pudding with the feeling of home but the excitement of a holiday. It’s got more zing and a whole lot more zang but it’s a real Aunty pleaser. Win win

Information:

  • Servings: 8
  • Prep Time: 45min
  • Cooking Time: Depending on preference 360min - 480min
  • Total Time: 45min

Ingredients:

  • 100 g dried figs
  • 100 g currants
  • 200 g glacé cherries
  • 50 g fresh pitted cherries
  • 50 g cranberries
  • 50 g mixed peel
  • 1 medium carrot finely grated
  • zest and juice of 1 lemon
  • zest and juice of 1 orange
  • 1 tsp mixed spice
  • 1 tsp vanilla paste
  • 100 ml brandy
  • 50 ml orange liquor
  • 100 g butter frozen, plus 25g soft butter and extra for greasing
  • 2 large free range eggs, beaten
  • 100 g raw pecans, chopped
  • 50 g whole raw pecans
  • 100 g self-raising flour gluten free all-purpose flour works great
  • 175 g fresh white breadcrumbs gluten free bread crumbs make a great alternative
  • 2 tbsp golden syrup

Instructions:

  1. Put the dried fruit, halved glacé cherries, mixed peel, carrot, vanilla paste and lemon and orange zest in a bowl with the sugar and spice. Pour in the lemon juice and alcohol, and stir really well. Cover and leave to soak for a minimum of 4 hours, overnight is best
  2. Heat oven to 160c and put a full kettle of water on to boil. Grease a 1.5-litre pudding basin and put a disc of baking parchment in the base. Stir the eggs into the fruit mixture, then stir in the chopped nuts, flour and breadcrumbs. Finally, grate in the frozen butter, stirring the mixture frequently so that it evenly disperses
  3. For the topping, mix the soft butter and golden syrup together, and spread over the bottom of the basin. Pile in the cherries and whole nuts, try not to just make a thick layer of fruit and nuts on the base – ease some up the side too
  4. Spoon in the pudding mixture and level the top, then cover with baking parchment and foil
  5. Tie the top with string then place into a bain-marie in the oven. Cover with foil to lock in the steam, then place in the oven for 6 – 8 hours depending on your preference 6 hours for a light pudding 8 hours for a dark pudding
  6. To serve heat 2 and decorate with Maple roasted pecans, Botanical gold edible flower garnish. Serve with Brandy custard

Notes:

Will keep in the fridge for up to 3 months