Christmas Pudding

Cook Time 1 hour 30 minutes 

Servings 4


125g butter, softened 

125g brown sugar

Zest 1 orange

1 tsp mixed spice

½ ground ginger 

2 eggs

70g fresh breadcrumbs

70g (½ cup) self-raising flour

375g dried mixed fruit 

50g dried figs, chopped

80ml brandy, brought to the boil  (plus extra to flambe) 

50g walnuts, chopped

Pinch of salt 

1 punnet of raspberries, to serve


Pour the brandy over the mixed fruit and figs. Let steep for an hour, or overnight.

Using a mixer or beater, cream the butter and sugar together with the zest and spices, and ginger until fluffy and smooth. With the beaters still going, add one egg at a time until well incorporated. On low speed add the breadcrumbs, flour and salt. Fold through the soaked fruit and nuts. 

Pour into a grease pudding dish and press down the mixture until packed tightly. Cover with baking paper so it touches the pudding.  Place the trivet and basket into the pressure cooker. Pour in water so it comes up 3 cm from the base. Place pudding into the basket and lock the pressure cooker. Cook for 1 hour on low pressure.

Remove and cool for 20 minutes then demould. Garnish with raspberries, then place extra brandy into a pan, heat and ignite and pour over the pudding just before serving with lots of cold custard. 


Mexican Pulled Beef and Rice


One Pot Hearty Vegetable Pulse Pasta