Ingredients
-
110 g butter, softened
110 g light brown sugar
2 large eggs
175 g self raising flour
1/2 teaspoon ground nutmeg or 1/2 teaspoon mixed spice
1 pinch salt
1 teaspoon lemon juice
1 lemon, zest of
1 orange, zest of
1 medium cooking apple, peeled, cored and chopped small
3 tablespoons fruit mincemeat
10 red glace cherries
Preparation
-
Grease a 1.2litre pudding basin with butter.
Place the cherries in the bottom.
Beat the sugar and butter with a hand held beater until pale and creamy.
Beat in the eggs seperately, whisking well in between.
Fold in the sifted flour, spice and salt carefully.
Then add the lemon juice, lemon and orange zest, apple and fruit mince.
Spoon into the basin.
Tie a double piece of pleated baking paper on to the basin.
Place in boiling water and cook for 2 1/2 hours.
When the pudding is completely cold, turn it out, wrap it well and freeze until needed.
Take out of freezer Christmas Eve.
Can either re-steam it for an hour or just slice it and heat in the microwave.
I used mixed red, green and yellow cherries.
Leave a comment