Description
A rich and aromatic holiday pudding infused with ground cinnamon and vanilla. This dessert balances dense dried fruits with a fragrant, creamy finish.
Ingredients
Scale
- 2 cups mixed dried fruits (sultanas, raisins, currants)
- 1/2 cup mixed citrus peel
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- 2 large eggs
- 1/2 cup breadcrumbs
- 1/2 cup all-purpose flour
- 1/4 cup brandy or apple cider (optional for soaking)
Instructions
- Combine mixed dried fruits and mixed peel in a bowl and soak in brandy or warm water for 1 hour.
- Cream the softened butter and brown sugar together in a large bowl until light and fluffy.
- Stir in the vanilla extract and ground cinnamon until well combined.
- Add the eggs one at a time, beating well after each addition.
- Fold in the breadcrumbs and sifted flour until just combined.
- Gently fold the soaked dried fruits into the batter using a spatula.
- Grease a pudding basin with butter, spoon in the mixture, and level the top.
- Cover the basin with parchment paper and foil, securing tightly with kitchen string.
- Place the basin in a steamer or a pot with simmering water and steam for 6 hours, topping up water as needed.
- Allow the pudding to cool in the basin before carefully inverting it onto a plate.