Name: Classic Christmas pudding
Prep time: 120 min
Total time: 120 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 180 ml sultanas; 180 ml seedless raisins; 100 ml figs dried, chopped; 80 ml mixed citrus peel; 125 ml dried apricots chopped; 80 ml brandy; 1 apples grated; orange zest and juice; 3 eggs extra-large; 125 ml butter chilled; 180 ml brown sugar soft; 125 ml breadcrumbs white

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Ingredients (12)

180 ml	sultanas
180 ml	seedless raisins
100 ml	figs — dried, chopped
80 ml	mixed citrus peel
125 ml	dried apricots — chopped
80 ml	brandy
1	apples — grated
	orange — zest and juice
3	eggs — extra-large
125 ml	butter — chilled
180 ml	brown sugar — soft
125 ml	breadcrumbs — white

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Method:

Soak sultanas, raisins, figs, candied peel, apricots and cherries in brandy overnight.

Grease two 500ml pudding bowls (ovenproof mixing bowls like Pyrex) and cut and grease two circles of baking paper large enough to cover the top of each pudding bowl.

Mix grated apple, orange juice and zest, beaten eggs, butter, sugar, breadcrumbs and flour together in a large mixing bowl.
Stir through soaked fruit with brandy, spice and coins.

Divide mixture between greased dishes and cover with greaseproof paper.

Place each pudding bowl in a saucepan. Fill with enough boiling water to come halfway up the sides of the bowl.

Cover with a lid and steam for 3½ hours, adding more water throughout the cooking process.

Remove from saucepan and allow to cool. Remove paper, drizzle with brandy and cover with clingfilm or muslin.

Store in a cool, dry place until Christmas, remembering to drizzle with brandy every week.

Steam puddings until heated through and serve with custard, brandy butter or whipped cream

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.