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Bourbon, Dried Fruit And Pecan Christmas Pudding

Desserts

Bourbon, Dried Fruit And Pecan Christmas Pudding

Name: Bourbon, Dried Fruit And Pecan Christmas Pudding
Prep time: 1 h
Cook time: 3 h 30 min
Yield: 12
Ingredients: 300g pitted prunes, chopped; 250g pitted dates, chopped; 250g raisins; 250g sultanas; 200g currants; ½ cup bourbon; ¼ cup Chelsea Treacle; 2 tsp vanilla bean paste; Melted butter, to grease; 1 cup firmly packed Chelsea Dark Cane Sugar; 3 eggs, lightly beaten; 200g butter, grated; ¾ cup plain flour; ⅓ cup self-raising flour; 3 tsp ground cinnamon; 2 tsp allspice; 1 cup fresh white breadcrumbs; ¾ cup pecan pieces, roughly chopped; Custard, to serve

Preparation

1 hours

Bake

3 hours 30 mins

Difficulty

Moderate

Servings

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Ingredients
Method

Ingredients

300g pitted prunes, chopped
250g pitted dates, chopped
250g raisins
250g sultanas
200g currants
½ cup bourbon
¼ cup Chelsea Treacle
2 tsp vanilla bean paste
Melted butter, to grease
1 cup firmly packed Chelsea Dark Cane Sugar
3 eggs, lightly beaten
200g butter, grated
¾ cup plain flour
⅓ cup self-raising flour
3 tsp ground cinnamon
2 tsp allspice
1 cup fresh white breadcrumbs
¾ cup pecan pieces, roughly chopped
Custard, to serve

Chelsea Products in Recipe

Dark Cane Sugar

A moist, dark brown sugar...

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Treacle

Like Golden Syrup, Treacle...

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Method

Put dried fruit, bourbon, treacle and vanilla bean paste in a large bowl and stir to combine. Cover and set aside for at least 2 hours, or preferably overnight.

Grease an 8-cup capacity pudding basin with butter, then refrigerate for 10 minutes. Grease again, then line base with a disc of baking paper.

Add sugar, egg and butter to fruit mixture, then stir with a large metal spoon until combined. Sift plain flour, self-raising flour, cinnamon and allspice over fruit mixture. Add breadcrumbs and pecan. Combine.

Spoon mixture into prepared basin and smooth top with the back of a wet spoon. Cover pudding with a disc of baking paper. Put a 35cm-long piece of baking paper on a flat surface. Top with a 35cm-long piece of foil. Form a pleat down the length of paper and foil. Lay over pudding basin, paper-side down, then secure with kitchen twine under basin rim. Trim excess paper and foil.

Put a trivet or upside-down saucer in a large saucepan. Put basin on trivet and pour in enough boiling water to come halfway up side of basin. Bring to the boil over a high heat. Cover and reduce heat to medium-low. Simmer for 3½-4 hours or until pudding is cooked through when tested in the centre with a skewer. Check water level hourly, topping up if required.

Carefully lift pudding out of pan and stand for 10 minutes to cool. Remove foil and paper. Turn out onto a serving plate. Decorate and serve with custard.