Orange, Fig and Almond Christmas Pudding

• Produce

  • 40 g Candied orange peel
  • 175 g Figs, dried
  • 3 Oranges, juice of
  • 110 g Raisins
  • 110 g Sultanas
  • 3 X zest of an, Orange

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 225 g Brown sugar, dark
  • 1 Pinch Nutmeg
  • 50 g Self raising flour
  • 1 tsp Spice, mixed
  • 110 g Vegetable suet

• Nuts & Seeds

  • 40 g Almonds

• Bread & Baked Goods

  • 4 Slices White bread

• Beer, Wine & Liquor

  • 100 ml Cointreau liquor
  • 1 tbsp Rum, dark

• Other

  • 100g Currents

Found on cookbakeeat.com

Ingredients

• 110g Sultanas
• 110g Raisins
• 100g Currents
• 175g Dried Figs (roughly chopped)
• 3 x Zest of an Orange
• 40g Candied Orange Peel
• Juice of 3 Oranges
• 1 Tablespoon Dark Rum
• 100ml Cointreau Liquor (plus another good dash for the end)
• 110g Vegetable Suet
• 4 Slices of White Bread (blitzed into breadcrumbs)
• 1 Teaspoon Mixed Spice
• 225g Dark Brown Sugar
• 40g Almonds (roughly chopped)
• 50g Self Raising Flour
• 2 Eggs
• Pinch of Nutmeg

Directions

• In a bowl mix together the sultanas, raisins, currents, chopped dried figs, candied orange peel and the zest of one orange.
• Pour over the Cointreau, dark rum and juice of one orange. Give it a really good mix, cover the bowl and leave over night (I continued to mixed the soaked fruit everry now and then, before bed and as soon as I woke up).
• In the same bowl add the suet, breadcrumbs, mixed spice, dark brown sugar, chopped almonds, flour, eggs and nutmeg. Give it all a good mix.
• Finally add the 2 remaining juices of orange and the zest. Again give it all a good mix.
• I left this mixture covered and in the fridge over night, you can do that or you can cook straight away.
• Line a 2 pint pudding bowl with butter and a little grease proof paper at the bottom.
• Before tipping your mixture into the pudding bowl, make sure it is a sloppy consistency. Add a dash of Cointreau to loosen it up if needed.
• Pour in your mixture making it nicely packed in to the bowl. Cover the bowl with greaseproof paper and tin foil. I tied mine with string to make the cover secure but some pudding bowls come with lids.
• Put the pudding into a pan of hot water (about ¼ full - so it is touching the outside of the pudding bowl) and steam cook with a lid on for 5 - 6 hours. Make sure you check that water does not evaporate and top up when needed.
• Once cooked, leave to cool and change the lid (a new piece of tin foil will do). Your pudding will keep for around 2 months until Christmas. Heat up the same way as you steam cooked it for around 2 hours. Enjoy with lashings of orange flavoured white sauce.