Recipe: Margaret Fulton’s perfect Christmas pudding

Christmas pudding, stuck with a piece of holly, flaming with brandy or rum, served with a rich custard or rum butter, is one of the highlights of Christmas. And Christmas pudding or warm mincemeat tart wouldn’t be quite the same without this gorgeous hard sauce brandy butter melting into the spicy, fruity, delectable pudding. If rum is your fancy use a strong rum instead of brandy. This recipe by Margaret Fulton is perfect for Christmas dessert.

Ingredients

• 250 g raisins
• 60 g mixed peel
• 250 g sultanas
• 250 g currants
• 125 g chopped blanched almonds
• ¼ cup rum or brandy, plus extra, for
• flaming
• 250 g unsalted butter
• 1¼ cups light brown sugar
• grated rind of 1 orange
• 4 eggs
• 1 cup plain flour
• 1 teaspoon mixed spice
• 1 teaspoon ground ginger
• 125 g soft white breadcrumbs

Method

1. Sprinkle all the fruits and the almonds with the brandy or rum into a large bowl, cover and leave overnight.
2. Cream the butter until soft, add the sugar and orange rind and beat until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Sift the flour and spices into a bowl and then fold into the sugar and butter mixture. Stir in the breadcrumbs and the marinated fruit and almonds until well combined.
5. Place the mixture into a well-greased pudding basin lined with a circle of greased baking paper cut to fit the base. Cover with another circle of greased baking paper to fit the top of the pudding basin.
6. Cover the pudding with a large sheet of baking paper with a pleat in the centre, to allow for any rising.
7. Tie firmly with string, placing a plate on top of the bowl to hold the paper in place while doing so. Make a handle of string from side to side of the bowl, latching it onto the string around the bowl, and use to lower the pudding gently into boiling water.
8. Steam, covered, for 6 hours. The water should come halfway up the side of the pudding bowl. It is a good idea to sit the pudding on a metal ring or an old, upturned saucer. Top up with boiling water from time to time. Remove from the water, cover with fresh baking paper and string. Store until needed.

Do you enjoy Christmas pudding? How long does yours last for?