Preparation Time:30 minutes
Cooking Time:2 hours
Level of Difficulty:Easy
- 120ml / 4fl oz Guiness, or similar stout
- 2 free-range eggs, beaten
- 100ml / 31fl oz sunflower oil
- 120g / 4oz wholemeal flour
- 100g / 31oz brown sugar
- 50g / 2oz nibbed almonds, or finely chopped almonds
- 4 tsp mixed spice
- 1 tsp freshly grated nutmeg
- 200g / 7oz raisins
- 300g/101oz sultanas
- 1 lemon, zest only
- 1 orange, zest only
- 1 tsp salt
- 50g / 2oz cooking apple, chopped
- 50g / 2oz orange, chopped
- butter, for greasing
- double cream, whipped until soft peaks form when the whisk is removed, to serve
- 1. In a large mixing bowl, soak the breadcrumbs in the stout.
- 2. Add the eggs, sunflower oil and sugar and mix until well combined.
- 3. Add the remaining ingredients except the chopped apple and orange and stir for 4-5 minutes, or until sticky and well combined.
- 4. Add the chopped cooking apple and orange and stir until well combined.
- 5. Grease a pudding basin with butter and spoon the Christmas pudding mixture into it. Cover with a double piece of greaseproof paper and a single piece of aluminium foil, then secure with string.
- 6. Bring a little water to a simmer in the bottom of a large pan with a lid. Suspend the pudding basin over the water (do not allow the bottom of the basin to touch the water). Cover with a lid and steam for two hours, checking every so often that the water in the pan has not evaporated, until the pudding is cooked through.
- 7. To serve, carefully turn the pudding out onto a serving plate. Divide it equally among six serving plates and place a spoonful of whipped cream alongside