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Apple, Prune and Peach Christmas Pudding

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“I found this in a supermarket magazine. I fully intended to make this for Christmas, but work and other commitments conspired against me and I haven't made it. My plan when I made it was to change the cup of currants to a cup of cranberries and throw in some slivered almonds as an extra. The grams v's cups mix up is because prunes and peaches come in this size pack.”
5hrs 30mins

Ingredients Nutrition


  1. Place dried fruit, sugar, butter, juice and rind in a medium saucepan. Bring to boil stirring occasionally until butter has melted and sugar dissolved. Add apple. Transfer to a large bowl to cool.
  2. Grease a 6 cup pudding basin and line base with baking paper.Pour over the golden syrup.
  3. Stir the eggs into the fruit mixture and mix well. Fold through the breadcrumbs and flour.
  4. Spoon the pudding mixture into prepared basin packing down firmly as you go. Cover the basin with a circle of buttered non-stick baking paper and two circles of foil. Tie securely with kitchen string.
  5. Stand pudding on a trivet (heatproof raised rack) inside a large saucepan or stockpot. Fill with enough hot water to come 2/3 up the side of basin.
  6. Cover pot with a lid and simmer for 5 hours, topping up the pot with boiling water as needed. Don't let it boil dry.
  7. Cool and store in basin in fridge until Christmas.
  8. To reheat, boil pudding using the method above, for 2 hours. Serve with custard, brandy cream or icecream and decorate with berries.

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