Boozy-fruit christmas pudding

Serves: 8

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Total Time: 200

Prep Time: 20

Cook Time: 180

• 100 gram(s) (31?2oz) self-raising flour
• 200 gram(s) (7oz) white breadcrumbs
• 1.5 teaspoon(s) cinnamon
• 2 teaspoon(s) freshly grated nutmeg
• 100 gram(s) (31?2oz) pecan halves, halved lengthways
• 200 gram(s) (7oz) light brown sugar
• 2  Cox's apples, cored and grated, juice squeezed out
• 700 gram(s) (11?2lb) booze-soaked mixed fruits of your choice, such as cherries, sultanas and raisins
• 2  eggs, beaten
• 100 gram(s) (31?2oz) butter, melted
• finely grated zest of 1 orange and 1 lemon
• 5 piece(s) stem ginger in syrup, cut into shreds
• 6 tablespoon(s) fruit-soaking liquor
• kumquats painted with egg white and dusted in sugar (optional)
• You will need: 2 x well-buttered 11?2 pints pudding basins, greaseproof paper, string and foil

Method

1. In a large bowl, mix together flour, breadcrumbs, spices, nuts and sugar (push the sugar through a metal sieve to remove any lumps).
2. Add apple to bowl, then throw in remaining ingredients (except kumquats) and mix thoroughly. Spoon into pudding basins, cover with baking parchment, tie with soaked string then cover with foil, pressing it down to seal.
3. Sit mixture in a saucepan, then fill with boiling water so it comes almost halfway up sides of bowl. Cover with a lid and cook for about 3 hrs, making sure you top up with water when needed. Turn off heat and leave to cool in pan. Turn out, then serve on a plate or cake stand, decorated with frosted kumquats.

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