Christmas Pudding

Christmas pudding is definitely a divider of opinions. We usually have a small one every year and theres only a few people in my family who properly love it. I like to have a small piece which, as it's packed with dried fruit, is definitely enough for me! The pudding keeps incredibly well so you can freeze leftovers, if needed.

• Ready In: 6 hrs 20 mins
• Serves: 10-12

Ingredients

• 1 1⁄2 cups raisins
• 1  cup currants
• 1⁄2 cup  chopped  mixed peel
• 1  lemon, juice and zest of
• 1  orange, juice and zest of
• 1⁄2 cup brandy
• 3⁄4 cup unsalted butter
• 3⁄4 cup dark brown sugar
• 2  large eggs
• 1 1⁄2 cups  fresh breadcrumbs
• 1  cup all-purpose flour
• 1  teaspoon baking powder
• 1⁄4 teaspoon salt
• 1  teaspoon mixed spice

Directions

1. Mix the dried fruits with the lemon and orange zest and juice in a large bowl. Leave for 10-12 hours to soak.
2. In a separate large bowl, mix the butter and sugar together until smooth. Stir in the eggs until combined. Add the breadcrumbs, flour, baking powder, salt and mixed spice and stir together until just combined.
3. Pour the contents of the dried fruit bowl into the batter and gently mix to combine.
4. Pour into a greased 6-cup pudding basin (or a heatproof mixing bowl). Cover with a piece of baking paper and secure around the top with cooking twine. Lower into a large pot half-filled with simmering water. Cover the pot and leave on the stove to simmer, steaming the pudding, for 5 hours. Keep an eye on it as it steams, topping it up with more water as needed.
5. Leave to cool then store in a cool part of the house for up to 7 days. When you're ready to eat it, just steam again for 1 hour. Tip out onto a serving platter and serve warm with whipped cream.