A delectable spiced fruit pudding with clementines and a brandy orange sauce; this boozy fruit pudding is much lighter than a traditional Christmas pudding and can be made up to one month beforehand and can be frozen, in readiness to serve on the big day. Serve with custard, pouring cream or ice cream.
3 to 4 small thin skinned clementines
225g mixed fruit - sultanas, raisins and currants
50g fresh brown breadcrumbs (I pulsed mine into crumbs in my Kenwood food processor)
50g self raising flour
50g soft brown sugar
110g softened butter (plus a little extra for the pudding basin)
1/2 teaspoon salt
1/2 whole nutmeg, freshly grated
1/2 teaspoon ground ginger
1/2 teaspoon mixed spice
1/4 teaspoon ground mace
50g chopped mixed citrus peel
grated zest of 1 orange or 2 clementines
3 large free-range eggs
3 tablespoons brandy
2 tablespoons golden syrup
2 tablespoons good quality orange marmalade (fine shred or chunky)
2 tablespoons brandy
A delectable spiced fruit pudding with clementines and a brandy orange sauce; this boozy fruit pudding is much lighter than a traditional Christmas pudding and can be made up to one month beforehand and can be frozen, in readiness to serve on the big day. Serve with custard, pouring cream or ice cream. Only needs one hour of steaming on the day of serving, or can be microwaved on half power for 10 minutes. It needs to be defrosted for at least 12 hours beforehand if frozen. Will keep for up to one week in the fridge.
In a large mixing bowl, mix together the breadcrumbs, flour and sugar. Add the mixed fruit and softened butter and mix well. When these ingredients are well mixed, add the salt, nutmeg, ginger, mixed spice, mace, candied peel and orange zest (or clementine zest) and, again, mix thoroughly.
In a separate small bowl, beat the eggs well and add them and the brandy to the mixture, stir well to amalgamate everything thoroughly and evenly.
Butter the pudding basin (1 1/2 pint - 850ml basin) and then cut the clementines into thin slices, discarding the ends. Overlap 4 slices on the bottom of the pudding basin, and then arrange the first row around the sides of the basin, adding the pudding mixture to keep them in place, before adding another row of clementine slices.
Continue to add the mixture and pack it down well, then cover with the foil or a lid if using a plastic basin, and steam the pudding for 4 hours, making sure that the saucepan doesn't boil dry.
Meanwhile, to make the sauce, begin by simmering the golden syrup, marmalade and brandy together, then set to one side; the sauce can be made ahead of time, and re-heated.
When ready to serve the pudding, loosen the pudding all round the sides with a palette knife and turn out on to a serving platter or dish. Serve with the orange brandy sauce, and some pouring cream or ice cream.
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