CHRISTMAS PUDDING

 450 g dried fruit, (glazed orange, lemon, bergamot, and cherries, dried apricots and prunes, 1 chopped apple)

1 cup METAXA brandy plus extra to flame

75g butter plus extra for greasing

100 g sugar

1 tsp mixed spice

40 g fresh breadcrumbs

40 g peeled almonds, dried and finely chopped

2 eggs

For the Brandy Butter:

100 g butter, softened

225 g icing sugar, sieved  

3 tbsp MEAXA brandy

To serve 4 tbsp brandy  

Place the glazed fruit plus the dried apricots, prunes, and chopped apple in a bowl and pour in the brandy for 2 days, cover with cling film, and stir occasionally.

Place the butter and sugar in a large bowl and cream with a whisk until light and fluffy. Gradually stir in the eggs adding a little flour if the mixture starts to curdle.

Sift the remaining flour and fold it into the creamed mixture. Stir in the breadcrumbs and the soaked fruit with the soaking liquid as well. 

Generously butter a pudding basin. Cut a small round of baking parchment, brush it with butter spoon in the pudding mixture, cover it with a larger round of buttered baking parchment and place the pudding basin in a wicker basket over simmering water for about 7 hours until the pudding has a deep golden color, topping up with water, if necessary. 

For the brandy butter place the butter in a mixing bowl and cream it with a wooden spoon, whip in the icing sugar then add the alcohol and reverse on a serving dish. 

When cooked through remove the pudding from the pan and cool completely. Discard the papers and foil and replace them with new ones. 

On Christmas day heat the pudding until piping hot, pour over the flaming brandy and serve the flaming pudding with brandy butter.