Cranberry and Pecan Christmas Pudding

This is a traditional style Christmas Pudding with a twist, the pecans and cranberries make a delicious variation. It's also a fairly boozy recipe with plenty of cider brandy (you can use normal brandy).

Portions: 8-12 portions

Preparation: 30 minutes plus 24 hours marinating

Cooking: 5-7 hours

Ingredients

Fruit

  • 200g sultanas
  • 200g cranberries
  • 200g raisins
  • 200ml cider brandy
  • 100g pecans
  • 2 small cooking apples, peeled and grated
  • 1 orange zest and juice

Pudding

  • 200g brown sugar
  • 1/2 tsp grated nutmeg
  • 1/2 tsp ground cinnamon
  • 1/2 tsp mixed spice
  • 150g self raising flour
  • 100g white bread crumbs
  • 200g suet
  • 3 eggs, beaten
  • 50ml cider brandy

Method

Fruit

  1. Fruit: Place the sultanas, cranberries, raisins and 200ml cider brandy in a bowl. Cover and leave for 24 hours.
  2. After soaking add the pecans, apple, orange zest and juice to the mixture.

Pudding

  1. Place the sugar, spices, flour and bread in a bowl and beat well so there are no lumps in the sugar or rub between your hands.
  2. Stir in the suet so that is well distributed followed by the eggs and mix well.
  3. Add the fruit mixture and brandy. Mix until the fruit is well distributed. Make a wish and get anyone else in the home to have a stir.
  4. To Cook: Spoon the mixture in a well greased 1.8-2 litre or 2x900ml-1 litre pudding basin, making sure you leave at least 3cm from the top. Place 2 discs of grease proof paper over the mixture. Cover the pudding bowl with 2 layers of foil and secure it round the top of the bowl with string. Place the pudding in a steamer over a saucepan of simmering water. Leave the pudding to cook for 5-6 hours if making 2 puddings, 7-8 hours 1 large one, adding more water as necessary. The pudding is cooked when it has risen and is firm (it should be dark in colour).
  5. Remove the pudding from the pan and remove the foil from it. Leave it cool. Remove the grease proof paper, prick with a skewer pour over a couple of extra tablespoons of brandy and replace it with fresh grease proof paper and foil around the pudding bowl. Store it in the refrigerator for at least 2 weeks and up to 6 months.
  6. To Reheat: Steam for 1 hour for the small pudding and 2 hours for the large.
  7. To Serve: Turn the pudding out and serve wedges of it with brandy butter (see recipe), cream, ice cream or custard (see cointreau custard recipe).