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5 from 1 vote

Royal Mint Christmas Pudding with an extra fruity twist

A twist on the classic Royal Mint Christmas Pudding, with added dried blueberries, cranberries and apricots. We've also swapped the traditional brandy out for Calvados (apple brandy).
Prep Time1 hr
Cook Time7 hrs
Total Time8 hrs
Course: Desserts and sweet treats, Festive makes
Keyword: Christmas, dessert, festive
Author: Rachel Walker, adapted by Emily Leary

Ingredients

  • 100 g sultanas
  • 50 g currants
  • 50 g raisins
  • 75 g dried blueberries
  • 75 g dried cranberries
  • 100 g chopped dried apricots
  • 200 ml water
  • 30 g plain flour
  • 1/2 tsp cinnamon
  • 1/2 tsp grated nutmeg
  • 1/2 tsp ground mace
  • 1/2 tsp ground ginger
  • 55 g breadcrumbs
  • 85 g shredded suet if you cannot get hold of suet, softened butter works well
  • 40 g chocolate 70%, grated
  • 1 cooking apple peeled and grated
  • 85 g soft dark brown sugar
  • 20 g chopped mixed peel
  • 55 g blanched almonds roughly chopped
  • 1 lemon zested
  • 1 orange zested
  • 1 tbsp black treacle
  • 3 tbsp Calvados or Somerset cider brandy
  • 1 egg beaten
  • Knob of butter for greasing
  • The Royal Mint Six pence
  • 1 litre pudding/heat proof bowl
  • Greaseproof paper
  • Large elastic band
  • String
  • Stock pot
  • Steamer basket/Deep saucer/ramekin

Instructions

  • Put the sultanas, currants, raisins, blueberries, cranberries, and apricots in a saucepan with 200ml (6.76floz) of water.
  • Bring to the boil, and simmer for 3 minutes with the lid on. When all of the water has been absorbed, remove from the heat and set aside to cool.
  • Mix the flour and spices together with a fork in a mixing bowl.
  • Add the breadcrumbs, suet, grated chocolate, grated apple, brown sugar, mixed peel, almonds, lemon and orange zest.
  • Mix well, using a fork to get rid of any lumps and ensuring the mixture is fully blended together, then tip the flour mix into the soaked fruit, with the treacle, brandy and beaten egg.
  • Mix well, and stand overnight. While this isn’t necessary, the marinating helps the spices soak in.
  • It’s traditional to add the six pence at this stage, then everyone should give the pudding a turn with a wooden spoon, and make a wish.
  • Use the knob of butter to grease the pudding bowl, and tip the Christmas pudding mixture into it and level the top off.
  • Cut one circle of greaseproof paper, which is few inches bigger than the rim of the bowl. Use a large elastic band to secure it over the pudding bowl with a folded pleat running through the middle. This will room to allow the pudding to release excess steam.
  • Cover the top with a piece of tin foil (same size as the greaseproof paper) and then tie it tightly with the string. If you like, you can also make a loop of string across the top, to fashion a handle, so the pudding can be easily lifted in and out of the pan.
  • If you are using a steaming pot, pour some water into the bottom of the stock pot – about one eighth full – so that the steaming basket sits in the bottom, just above the water level. Bring the water to boil, and place the Christmas pudding in the basket.
  • If you don’t have a steaming basket, simply use the upturned saucer or ramekin so that the pudding basin is kept away from direct contact with the base of the pan. Then fill the stock pot with water to around half-way up the side of the pudding basin.
  • Put on the lid, and steam at a gentle simmer for four hours. Keep an eye on the water to make sure that the pan doesn’t boil dry, and add more water from the kettle to keep it topped-up if needed.
  • If the lid of the stock pot doesn’t fit on tightly, it’s not ideal, but not disastrous– as long as there’s plenty of steam circulating. Keep an even more careful eye on water levels though, as a loosely-covered pot is more likely to boil dry.
  • Lift the pudding out of the pan after four hours, making sure you keep the greaseproof lid on – that way you can store the Christmas pudding for up to two months.
  • On Christmas Day, steam the pudding again for another two hours, and serve – perhaps with a sprig of holly on top, and a splash of brandy to light.

Notes

PLEASE READ: Obviously, due to size, putting a coin in a pudding might cause a risk of choking. If at all concerned, do not bake your coin into the pudding or when reheating. Instead, simply hide the six pence under one of the table settings before everyone sits down to dinner.If you do add anything like coins or charms to your pudding, sterilise them first in boiling water. Make sure you choose items large enough to be noticed, or wrap them tightly in a ball of tin foil, and tell everyone to look out for them. This serves two purposes: it will increase the fun, and it counts as a word to the wise, so that Christmas dinner doesn't close with people accidentally swallowing the coin or breaking teeth!