Christmas Pudding

Rich Christmas pudding mixed together with love by hand using all the best dried fruits, nuts, chocolate and Armagnac we could find. Steamed the old fashioned way, in a ceramic dish made by Bendigo Pottery. Serves 6-8.

Ingredients: Dried figs, currants, raisins, sultanas, sour cherries, clementines, prunes, freshly grated apples, lemon zest, Valrhona chocolate, toasted natural almonds, Armagnac, butter, brown sugar, free range eggs, gluten free flour, rum vanilla, nutmeg, cinnamon, allspice, cloves, sea salt.

To reheat

Old School Steam:

Leave this tied up then place the pudding into a saucepan that is at least double its size. Fill the saucepan with water until it is half way up the sides of the pudding basin then place the saucepan on the stove covered until the water starts to boil. Turn the heat down so that the water is just simmering and continue to steam the pudding for 45 minutes. Keep an eye on the water level to ensure the pudding basin is submerged by at least 1/3 for the duration of the steaming time. Remove the pudding from the saucepan being careful not to burn yourself, then snip the silicone paper off the bowl. Invert the pudding onto a serving platter then flame with brandy or decorate with holly as you wish.

New wave in the Microwave:

Leave this tied up. Use a sharp knife to punch a few holes in the middle of the silicone paper to allow the steam to be released. Place the pudding in the microwave on medium or 12- 15 minutes. Remove the pudding from the microwave then snip the silicone paper off the bowl. Invert the pudding onto a serving platter then flame with brandy or decorate with holly as you wish.

Serving and Storage: Will last up to a year if kept in a cool, dark place. Refrigerate after reheating. Ideal for freezing.