- Recipes
- Spiced Clementine Christmas Pudding
Spiced Clementine Christmas Pudding
-
8 serving
Prep time:
Cook time:
Serves: 8
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Ingredients
- 3 clementines
- 500g caster sugar, plus 1 tbsp for the syrup glaze
- 350g Whitworths Traditional Mixed Fruit
- 150g Whitworths Chopped Apricots
- 50g Whitworths Californian Walnuts, chopped
- 40g Whitworths Ground Almonds
- 80g unsalted butter, diced
- 125g dark brown sugar
- 50g black treacle
- ½ a juiced orange, plus the zest of a whole orange
- 130ml Cointreau liqueur, plus 3 tbsps for the syrup glaze
- 70g plain flour
- 3 tsps ground mixed spice
- 2 medium eggs, lightly beaten
- 2 tbsps brandy
Recipe tips / Prepare ahead
Clementines can be candied up to a week in advance and stored in the fridge. Pudding can be prepared in advance.
Method
Step 1
Firstly make the candied clementine slices. Blanche the slices in a pan of boiling water for one minute before transferring to a bowl of cold water and allowing to cool completely.
Step 2
Heat the sugar and water together in a saucepan until the sugar has melted.
Step 3
Slowly simmer the clementine slices in the syrup on a low heat. Turn the slices every 15 minutes
Step 4
After about an hour or until the clementine rind starts to turn translucent remove the slices and allow to cool. The candied slices can be stored in the fridge in an airtight container for up to a week. Retain the syrup for later.
Step 5
Grease and icing sugar a large Pyrex glass bowl size 1 ltr or 2 pint.
Step 6
In a large pan melt butter, brown sugar, black treacle and orange juice and zest together until the sugar has melted and the mixture has thickened slightly.
Step 7
Add the Cointreau and bring back to the boil. Add the mixed fruit, apricots and chopped walnuts. Remove from the heat and allow fruit to soak up some of the liquid.
Step 8
In a separate bowl mix together the flour, ground almonds, mixed spice add eggs and mix until smooth.
Step 9
Fold in fruit mix and stir until you have an even mixture.
Step 10
Arrange the candied clementine slices around the inside of the prepared bowl.
Step 11
Carefully pour mixture into the prepared bowl.
Step 12
Wrap the pudding bowl tightly in a double layer of greaseproof paper followed by a single layer of tin foil.
Step 13
Place the pudding in a steamer or over a pan of simmering water and steam for 6 hours. Check the water regularly and top up when necessary.
Step 14
When ready remove the pudding from the steamer and serve immediately or place the bowl on a wire rack to cool for storage.
Step 15
When completely cool, remove the foil and greaseproof paper and replace with fresh layers. Store in a cool dry place until required.
Step 16
To reheat the pudding, steam for 2 hours, then remove the wrapping and slide a palette knife around the edge of the bowl to turn the pudding out onto a warmed plate.
Step 17
Place all the syrup glaze ingredients in a saucepan, including the leftover syrup from candying the clementines, and bring to a hard rolling boil for 1 minute. Pour glaze over the pudding and light with a match.
Step 18
Enjoy hot with vanilla custard, brandy butter or fresh cream.
Shop the ingredients
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Value
McDougalls Plain Flour 1.1kg
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