Quick & Easy

Steamed fruit pudding

Give this classic fruit pudding a try and fill your kitchen with the sweet smell of Christmas and family.
Steamed fruit pudding
2H 10M



1.Generously butter a metal or china pudding basin that holds 3 cups of liquid and put a small circle of baking paper into the base.
2.Put a lidded saucepan half-filled with hot water onto a medium heat, with a trivet in the base (a preserving jar ring works well here).
3.Put the sugar, apple and mixed fruit into the food processor and pulse until finely chopped. Add the butter in small lumps followed by the brandy and mixed spice.
4.Scoop the fruit mince into a mixing bowl and add the egg. Mix well with a wooden spoon and finally fold in the sifted flour.
5.Spoon the mixture into the prepared pudding basin and cover with a double layer of baking paper held in place with string. Lower the pudding into the pot – the water should be simmering by now – put the lid on the pot and keep it at a good simmer for 2 hours. The water doesn’t need to be bubbling ferociously, but definitely moving.
6.After 2 hours, remove the bowl from the water, remove the paper and string and invert the pudding onto a heated serving plate.
7.Serve with runny custard and cream. Leftovers are excellent with a cup of tea – if you don’t mind eating between your meals…

Alternatively use 450g of bought Christmas fruit mince instead of making your own. Mix it with the egg and flour and taste to make sure it is sweet/spicy enough. You can extend the fruit mince with grated apple if you wish.


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