Cranberry And Coconut Christmas Pudding

I am not a huge fan of Christmas Pudding or Christmas Cake.  I don’t like fruit cakes as a whole.  Teacakes would be the only exception to that.  So I’ve experimented with a traditional recipe using a range of dried fruits that I like – mainly cranberries as it is Christmas!

All done in my lovely @cornishware bowl #stirupsunday

Cranberry Christmas Pudding

You’ll need

  • 175g dried cranberries
  • 60g candied peel, chopped
  • 60g soft dried figs, chopped
  • 60g dessicated coconut
  • 60ml Malibu Rum
  • 1 apple
  • 1 orange
  • 2 large eggs
  • 60g shredded vegetarian suet
  • 1.5 tbsp black treacle
  • 85g dark muscovado sugar
  • 60g fresh breadcrumbs
  • 60g self-raising flour
  • soft unsalted butter for greasing

METHOD:

  1. Combine the dried cranberries, figs and peel in a large bowl, pour over the rum and leave to soak overnight.
  2. The next day, lightly grease the inside of your pudding basin with butter and place a disc of greaseproof paper at the bottom.
  3. Grate the apple into a bowl and then add the orange juice and zest, eggs and suet.
  4. Stir in the treacle, sugar, breadcrumbs, and flour and mix well.
  5. Drain the dried fruit you soaked overnight, then fold this through the mixture.
  6. Pour the mixture into your pudding basin and cover with greaseproof paper, then a layer of foil.
  7. Tie a piece of string around the collar of the basin to seal it.
  8. Put a saucer in the bottom of a pan big enough to hold your pudding basin.
  9. Fill the pan with water and bring to the boil. Pop your pudding basin into the pan, on top of the saucer and then cover and steam for 2 hours topping up the water if needed.
  10. Once cooked and cooled, leave the foil and greaseproof paper as is and then store the pudding in a cool dry place until Christmas Day.
  11. On Christmas Day, steam the pudding again for another hour to warm through.

I hope you like my rather non traditional version.  Perfect if you’re not a fan of raisins!

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