Please note that the holly and berries contained within the picture are not edible and are for decoration purposes only. For an edible decoration, you can use a bay leaf and dried or frozen cranberries.
300g mixed raisins, currants and sultanas
100g dried cranberries
100g dates or prunes chopped
1x small cooking apple, peeled and grated
1x orange – juice and zest
1x lemon – zest only
50g mixed peel
100g glace cherries
200g mixed, chopped nuts – walnuts, almonds etc.
200g granulated molasses
2x tbsp. black treacle
1 tsp nutmeg
1 tsp cinnamon
1 tsp ground mixed spice
50g blanched almonds, toasted and chopped
50g white breadcrumbs
100g self-raising flour
100g cold butter
100g shredded suet
2 large eggs
Maple syrup to drizzle or Icing sugar for dusting
Place all ingredients in a large bowl (excluding Maple syrup or icing sugar for dusting) and mix well.
Grease the Pyrex Cook & Go round dish and place a piece of greaseproof paper at the bottom circle to prevent sticking. Fill the mixture 2/3 full.
Cover with a double layer of greaseproof paper which you have pleated in the middle. Then cover with a layer of foil which you have pleated in the middle.
Tie a piece of string around the rim of the bowl. Now tie a 2nd piece of string from the underneath of the bowl, to the top to create a handle.
In a large pan, place a heatproof dish or a pan lid, upside down. Now place the pudding dish and mixture on top.
Pour boiling water from the kettle until it reaches half way up the side of the outside of the pudding dish.
Cover with a pan lid and once boiled, reduce to a simmer for 5 hours.
Ensure you check the water frequently to maintain the height of the water.
The pudding is ready once a skewer, inserted in to the middle of the pudding, comes out clean.
Remove from pudding from the dish by placing a lid on top and turning the dish upside down.
Serve with a drizzle of brandy butter, pure Maple syrup or a dusting of icing sugar.
Make your Christmas pudding in advance and store in the Pyrex Cook and Go dish with airtight lid