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My Nan's Christmas pud with Vin Santo
Mixed dried fruit & chopped nuts
Mixed dried fruit & chopped nuts
Serves 8
Cooks In3 hours 15 minutes
DifficultySuper easy
Nutrition per serving
Calories 566 28%
Fat 18.6g 27%
Saturates 8.5g 43%
Sugars 68.2g 76%
Salt 0.5g 8%
Protein 7.2g 14%
Carbs 96.6g 37%
Fibre 2.8g -
Of an adult's reference intake
Ingredients
- unsalted butter , for greasing
- 500 g mixed dried fruit , such as cranberries, cherries, apricots, sultanas, raisins
- 100 g dates
- 3 tablespoons crystallised ginger
- 1 orange
- 125 g suet
- 125 g plain flour
- 125 g caster sugar
- 150 g fresh breadcrumbs
- 2 tablespoons Vin Santo or brandy
- 1 handful of chopped nuts , such as pecans, Brazils, hazelnuts
- 1 large free-range egg
- 150 ml milk
- golden syrup , to serve
Method
- Grease a 1.5 litre pudding bowl.
- Destone and chop the dates, and roughly chop the ginger, then place in a large bowl.
- Finely grate in the orange zest, then mix all the remaining ingredients together, except for the golden syrup.
- Transfer the mixture to the greased bowl and cover with a double layer of tin foil. Tie a piece of string around the side of the bowl.
- Place the bowl in a large saucepan, and pour in enough water to come halfway up the sides of the bowl.
- Bring to the boil, place a tight-fitting lid on the pan, and simmer for 3 hours – don’t forget to check the water regularly, making sure that it never boils dry, because if it does, it will burn and the bowl will crack.
- When the time's up, remove the foil, turn out on to a plate, drizzle with golden syrup and decorate it as you like. You can also light it with brandy if you want to be really fancy.
