Give the traditional elements of Christmas a modern twist with these elegant festive puddings.
- Soak the dried fruits and mixed peel in the brandy in a large bowl overnight.
- The next day, grease eight 1 cup (250ml) pudding basins and line the bases with circles of baking paper. Add almonds, zest, breadcrumbs, mixed spice, sugar, treacle, flour, apple, eggs and suet, stirring well to combine. Divide among pudding basins.
- Cut out squares of baking paper large enough to cover the basins and larger squares of foil. Lay a piece of foil on top of each piece of baking paper and fold a pleat through the centre. Cover puddings, foilside up, and secure with kitchen string.
- Place the puddings in a large saucepan and pour in enough boiling water to come halfway up the sides of the puddings. Cover and steam for 3 hours, topping up water as needed. (The puddings can be steamed, then cooled and kept in the fridge for up to 6 months. To reheat on the day, cover and steam for 30 minutes.)
- To make walnut crumbs: Preheat the oven to 180°C and line a baking tray with baking paper. Place flour, sugar, cinnamon and nuts in a food processor and whiz to combine. Add butter and pulse until the mixture comes together in large clumps. Spread onto the baking tray and bake for 20 minutes, stirring once, or until golden. Allow to cool, then break into small clumps and serve.
- To serve, drizzle puddings with cream, garnish with berries and walnut crumbs.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set