- 175g each raisins (des raisins secs) , currants (des raisins de Corinthe) and sultanas (des raisins de Smyrne)
- 140g whole glacé cherries (des cerises confites)
- 50g mixed peel (des écorces d’agrumes confites)
- 50g whole blanched almonds (des amandes émondées)
- zest 1 orange and 1 lemon
- 1 medium carrot , peeled and finely grated
- 150ml brandy (comme un cognac ou un armagnac)
- 50ml/2fl oz orange liqueur, such as Grand Marnier
- 175g light muscovado sugar (vergeoise)
- 175g fresh white breadcrumbs (chapelure)
- 125g self-raising flour (farine avec levure incorporée)
- 1 tsp mixed spice (mélange pour pain d’épices)
- ¼ tsp grated nutmeg (noix de muscade)
- 175g butter , frozen
- 2 eggs , beaten
- butter , for greasing
- holly sprig, to decorate (une petite branche de houx)
- Mix the fruit, almonds, citrus zests and the carrot with the brandy and orange liqueur in a large mixing bowl. Cover and leave to soak (tremper) overnight.
- Mix all the dry ingredients together, then add to the soaked fruit mixture. Grate (râper) in the butter, then add the eggs and stir. Don't forget to make a wish!
- Grease a 1.5-litre pudding basin (une moule à pudding) with butter and line (tapisser) the base with greaseproof paper (papier cuisson). Spoon in the mixture, press down well and make a hollow (un creux) with the back of the spoon in the centre. Cover the surface with a round of greaseproof paper, then cover the bowl with double-thickness greaseproof paper and foil (papier d’aluminium) and tie at the rim (au bord) with string. Lower the pudding into a pan with an upturned (posé à l’envers) saucer (une soucoupe) in the base, then fill with water until it comes halfway up the sides of the bowl. Steam (faire cuire à la vapeur) for 6 hrs, topping up with water as necessary.
- Alternatively, steam in the oven. Stand the pudding basin in a roasting tin (un plan à rôtir) filled with water, then cover with a tent of foil and cook for the same length of time at 160C/fan 140C/gas 3. Check roasting tin occasionally as the water may need to be topped up.
- To store (conserver), allow to cool, then store in a cool, dry cupboard. The pudding will keep for up to a year.
- On the day, steam for 1 hr before turning out (sortir de la moule), decorating with holly and serving with extra-thick double cream or vanilla ice cream. Alternatively, try my Orange custard cream (below).
Orange custard cream
Whip (fouetter) 285ml double cream with the grated zest ½ orange until it holds its shape. Fold in a 500ml tub fresh vanilla custard and serve.