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  1. Home
  2. christmas pudding recipe

Fruit and nut Christmas pudding loaf

The loaf shape makes this pudding easy to slice and serve, and takes less time to cook than a steamed one. It's a great spin on the traditional Christmas pud. - by Amy Sinclair
  • 08 Nov 2016
Fruit and nut Christmas pudding loaf
Cook: 540 Minutes - easy - Serves 8 - Vegetarian
Proudly supported by

The loaf shape makes this pudding easy to slice and serve, and takes less time to cook than a steamed one. It's a great spin on the traditional Christmas pud.

Ingredients

2 cups dried mixed fruit

½ cup glace cherries

1 Granny Smith apple, coarsely grated

finely grated zest 1 orange

finely grated zest 1 lemon

⅔ cup apple juice

2 tbsp brandy

2 tbsp Cointreau

140 g butter, plus extra for greasing

½ cup brown sugar

2 eggs, beaten

½ cup self-raising flour

1 ¼ cups fresh white breadcrumbs

2 tbsp golden syrup

2 tsp mixed spice

1 tsp ground cinnamon

½ tsp fine sea salt

25 g toasted hazelnuts, roughly chopped

25 g toasted pecans, roughly chopped

25 g blanched almonds

Topping

50 g butter, chopped, plus extra for greasing

¼ cup brown sugar

1 tbsp golden syrup

1 tbsp brandy

25 g toasted hazelnuts

25 g toasted pecans

25 g blanched almonds

25 g glace cherries

icing sugar mixture, for dusting (optional)

Method

  1. Put dried fruit, cherries, apple, both zests, apple juice, brandy and Cointreau in a large bowl, stirring to combine. Microwave on high for 1 minute, then leave to soak overnight.
  2. Preheat oven to 180°C. Grease an 8-cup capacity loaf tin with butter and line with baking paper.
  3. Put butter and sugar in the bowl of an electric mixer and beat on high until pale and creamy. Using a wooden spoon, stir in remaining ingredients and soaked fruit. Spoon mixture into loaf tin and smooth surface. Put loaf tin in a deep roasting pan, fill half way up sides with boiling water, then bake in oven for 40 minutes.
  4. Reduce heat to 160°C and cook for a further 1½ hours, topping up water level in roasting pan occasionally.
  5. To make topping, put butter, sugar and syrup in a small saucepan over a low heat and cook until sugar dissolves. Stir in brandy, then stir in nuts and cherries. Spoon over hot pudding and serve dusted with a little icing sugar, if desired.
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Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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