Citrus-spiced Christmas pudding

Serves: 8

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Total Time: 300

Prep Time: 30

Cook Time: 270

• 200 gram(s) fresh breadcrumbs
• 50 gram(s) plain flour
• 300 gram(s) raisins
• 225 gram(s) shredded suet
• 2 teaspoon(s) ground star anise
• 3 teaspoon(s) ground cinnamon
• 300 gram(s) molasses sugar
• 200 gram(s) mixed citrus peel, finely chopped
• 100 gram(s) (3½oz) ground almonds
• Zest of 1 lemon and 1 orange, finely grated
• 1  pear, coarsely grated
• 4  eggs, beaten
• 8 tablespoon(s) Drambuie

Method

1. Put all the ingredients except the eggs and liqueur in a large bowl and stir to mix well. Add the eggs and liqueur and mix.
2. Line the base of a 1.5l (2½pt) heatproof pudding basin with non-stick baking parchment and grease the inside. Fill with the mixture, pressing down well. Cover with a disc of greaseproof paper, then wrap the basin with greaseproof paper and foil, pleating them together in the centre. Tie under the rim with string. Put in a steamer or saucepan on top of an overturned saucer and fill with boiling water 2/3 of the way up the basin. Cover and simmer gently for 4-5hrs; don't allow to boil dry; top up with hot water as needed.
3. Remove from steamer. Once cool, cover tightly and store in a cool, dark, dry place. To serve reheat in a microwave for 10-12 minutes or until piping hot.

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