(The recipe makes 4-6 mini Christmas puddings)
Ingredients
Bramley Apple (grated) = 250 g
Dried Currants = 150g
Dried Sultanas = 150g
Zest of one lemon
Dried Prunes (chopped) = 150g
Dry Sherry = 175g
Brandy = 125g
Honey = 50g
Vegetable Suet = 150g
Soft Dark Brown Sugar = 150g
3 Medium Eggs
Fresh Bread Crumbs = 125g
Plain Flour = 100g
Baking Powder = 10g
Ground Clove = 5g
Ground Cinnamon = 10g
Method
Marinate the grated apple, lemon zest and all the dried fruit with the sherry and brandy. Cover and place in a fridge for 2 weeks
Combine all the ingredients in a large bowl and fold in all the marinated fruit
Fill desired moulds ¾ full and cover with 1 layer of grease proof paper and 2 layers of foil, big enough to cover over the sides of the moulds. Tie tops with butchers string.
Place the puddings in a tall heavy based pan, fill with enough hot water to come ¾ of the way up the pudding moulds
Cover with a lid and gently steam for up to 6 hours. You will need to add extra water occasionally.
