Christmas Spice Pudding
100g/3 Żoz. sultanas
50g/2oz. dried cranberries
175g/6oz dried no-soak apricots, chopped
Juice and rind of 2 oranges
2 apples, peeled, cored and grated
75g/3oz dark muscovado sugar
2 medium eggs, beaten
2tsp mixed spice
1tsp ground cinnamon
150g/50oz amaretti biscuits, crushed
100g/3Ż oz pecans, chopped
Butter a 1. l5ltr/2pt pudding basin. in a large bowl, mix
together all the ingredients
. Spoon into the pudding basin and level off the top.
Cover the basin with a buttered, pleated sheet of greaseproof
then a layer of foil.
Tie string around the lip of the basin to
secure and cross the string over he top to make a handle.
Steam the pudding for 2 hrs,
topping up the pan with boiling water if it starts to boil dry
Remove the basin from pan
and let the pudding sit for 20 mins.
Remove the foil and paper, loosen the edges with a palette knife and turn out
Serve with Brandy sauce or double cream, of your choice
Serves 8: Takes 2 hrs 20mins