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 brandy.
Prep: 30 minutes plus 24 hours marinating
Cook: 5-7 hours
200ml cider brandy or apple brandy
2 small cooking apples, peeled and grated
1 orange zest and juice
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
3 eggs, beaten
50ml cider brandy or apple brandy
Fruit: Place the sultanas, cranberries, raisins and 200ml of brandy in a
bowl. Cover and leave for 24 hours.
After soaking add the pecans, apple, orange zest and juice to the
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.
Stir in the suet so that is well distributed followed by the eggs and mix
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.
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
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
To Reheat: Steam for 1 hour for the small pudding and 2 hours for the
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).