If you haven't made your Christmas pudding yet, get started, there is just enough time.
This year we've been experimenting and have come up with this delicious recipe. We've added a twist of ginger and steeped the fruit in Pedro Ximenez, all thick and syrupy and just like Christmas pudding in a bottle.
50g Stem Ginger, chopped up into small pieces
100g Stone Prunes, chopped
60g Mixed Peel
1 cup Pedro Ximinez
250g Unsalted Butter
Grated rind of 1 x lemon and 1 x orange
4 eggs, lightly beaten
1 teaspoon Cinnamon
1/2 Teaspoon Ginger
Pinch of Salt
1/2 Teaspoon Bicarbonate of Soda
100 g Finely Chopped Almonds
250g Plain Flour
2 Cups Fresh Breadcrumbs
Place dried fruit (rainins, currants, sultanas, peel, prunes and stem ginger) in a bowl and add the Pedro Ximenez. Leave overnight.
The following day cream the butter with the sugar and grated rind until light and fluffy. Add eggs, one at a time and beat well after each. Stir in fruit, chopped almonds, spice and salt, Sift in flour and bicoarbonate of soda. Finally add breadcrumbs. Form into a bowl and place in a pudding bowl. Add circle of greaseproof paper or parchment to top, then wrap in muslin or unbleached calico and secure tightly with string.
Steam over a pan of boiling water for six hours. Add more water if necessary. Remove and allow to cool competely. Replace cloth with a new one. Leave in a cool dry place.
On Christmas Day, place pudding in a saucepan of boiling water for 2 - 2 1/2 hours before serving with a dollop of Brandy Butter.