07 Dec Christmas Pudding with Port & Clementines
75g self-raising flour
175g brown sugar
1tsp mixed spice
1tsp ground cinnamon
1tsp ground ginger
Pinch of salt
600g mixed raisins, sultanas, citrus peel, apricots, cherries
Juice and zest of 2 clementines
Soak the raisin mix in brandy for at least 1 hour.
Cream butter and sugar until smooth.
Add the eggs, clementine juice and zest, and mix until well combined.
Add the remaining ingredients except the breadcrumbs and port. Mix well.
Stir in the breadcrumbs and port.
Transfer the mixture into a greased pudding bowl, cover with greaseproof paper and tie with a string.
Place in a large pot filled with 1l of water.
Cover and steam for 6 hours topping up with water.
The longer you steam the pudding, the richer it’ll become.
Enjoy with some brandy butter.