CHRISTMAS PUDDING

 

75 g currants

75 g sultanas

75 g prunes

75 g glazed lemon peel

75 g  glazed orange peel

75 g bergamot peel

75 g glazed ginger

75 g diced apricots 

1 apple finely diced 

(Chop everything finely and place in a bowl and pour in

1 cup METAXA brandy cover with cling film and place in a cool place for 2 days, stirring occasionally, 

100 g plain flour

125 g fresh breadcrumbs

150 g butter

1 tsp ground cinnamon

1/4 ts ground cloves

1 tsp grated nutmeg

1 tsp baking powder

Grated zest of one lemon 

3 large eggs. separated

Brandy for flaming

Whipped cream

Place a large saucepan with simmering water and place a wicker basket on top. Saute the butter with the flour with the spices, add the soaked fruit the breadcrumbs, and the egg yolks one by one whip the egg whites to the soft stage and fold them into the mixture. 

Fill the two basins with the pudding mixture and steam for 5 hours at a time and set aside to cool.

On Christmas day place the puddings in the oven until piping hot and reverse on two hot dishes.  Warm the brandy and ignite. Pour the flaming brandy over the hot puddings and serve with whipped cream.