pan big enough to comfortably hold the pudding basin, plus lid
Ingredients
For the candied orange:
1large orange
250gsugar
10gliquid glucose
200gmarmalade
For the pudding:
125gsuetbeef or vegetable
125gbreadcrumbs
250gbrown sugar
75gself-raising flour
¼teaspooncinnamon
¼teaspoonmixed spiceany combination of sweet baking spices will do
500gmixed dried fruitsuch as currants, cherries, raisins, cranberries
25gmixed nuts
50gmixed citrus peel
50gglace cherries
150mlciderpreferably orange flavoured, but any will do
4tablespoonsCointreauany booze will do but the orange liqueur seems appropriate
2eggs
Instructions
For the candied orange:
Prick the orange all over with a toothpick. Combine the ingredients in a pan with the orange and cover with water. Stir really well to combine. Cover and simmer gently for an hour. Turn off the heat and leave to sit, covered, for a further hour. Then reheat and simmer for yet another hour to really break the orange down. Remove the orange and set aside to cool.
For the pudding:
In a large bowl combine all the dry ingredients, stirring well. Then add all the wet ingredients, fruits and nuts and stir very well. You want something that will drop off the spoon slowly. Add a touch more flour or cider if needed.
Grease a 1 litre pudding basin well. Add about a third of the pudding mix, then nestle your orange in. Pack the rest of your pudding mix around the orange and press down with the spatula. Gently tap your basin to remove air pockets.
Add a layer of baking paper, then cover with foil. Tie around the neck with string. Put a plate at the bottom of a pan large enough to fit your basin, pop your pudding in and bring boiling water up along the sides and cover. Simmer for 7 hours, topping up with more water as required. Allow to cool. You can eat straight away, or microwave for a couple of minutes before serving.
Video
Notes
Serve with custard, ice cream, brandy sauce, or brandy butter. Scales up really well and difficult to get wrong.