Frances Bissell’s Christmas Pudding

Name: Frances Bissell’s Christmas Pudding
Yield: Serves 8-10; fills a 1.75-litre (3 pint) pudding basin
Ingredients: 230 g (8 oz, 4 loosely packed cups) fresh wholemeal breadcrumbs; 60 g (2 oz, ¾ cup) chopped almonds; 1 Tbsp grated orange zest; 230 g (8 oz, 2 cups) each of roughly chopped muscatel (black) raisins, sultanas (yellow raisins) and dried apricots; ½ tsp ground cardamom; 60 g (2 oz, ¾ cup) crumbled almond macaroons or amaretti; 140 ml (5 fl oz, scant ⅔ cup) fortified muscat wine, port, marsala or rich oloroso sherry; 1 grated apple; 1 tsp ground cinnamon; juice of 1 orange; 60 g (2 oz, ½ cup) ground or flaked almonds; 1 tsp ground mace; 2 Tbsp orange marmalade or candied orange peel; 4 medium free-range eggs; 6 Tbsp or 1 miniature bottle of Cognac; ½ tsp ground allspice; ½ tsp ground cloves

Preparation info

Serves
8-10
; fills a 1.75-litre (3 pint) pudding basin

Difficulty
Easy

Appears in

The Feast of Christmas

By Paul Levy

Published 1992

About

Ingredients

230 g (8 oz, 4 loosely packed cups) fresh wholemeal breadcrumbs
230

Dessert
Vegetarian
Winter
December
Christmas

Method

Put all the dry ingredients in a large bowl and mix thoroughly. Put the marmalade, orange juice, eggs, brandy and wine in another large bowl, or in the blender or food processor, and beat until well blended and frothy. Pour the liquid over the dry ingredients. Mix until moist. Cover and let stand for a couple of hours at least and, if possible, overnight to let the spice flavours develop.

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