Ingredients
1 kg bag of mixed fruit and peel
225 g golden caster sugar
225 g vegetarian suet
110 g Molino Bongermino Di Grano Tenero Dolci Type 0 plain flour
110 g fresh white breadcrumbs
55 g whole Marcona almonds
55 g shelled pistachios
Zest of 1 lemon
5 free-range eggs, beaten
1 tsp cinnamon powder
1 tsp mixed spice powder
400 ml brandy
Christmas Cake Pudding
This is a bit of a different approach to your classic Christmas cake or Christmas pudding, it’s two in one! Full of spiced flavour, fruity textures and boozy festive notes, it’s a warming boost for any Christmassy celebration. (It really is a festive treat, perfect for popping in your pocket on a cold winter walk!)
Do note, that its best to soak the fruit overnight, but if you are short on time, soak for as long as you can 1-4 hours.
There are a few serving options, scroll to the end of the method to decide what works best for you.
Method:
- The night before! The evening before baking, place the mixed fruit and peel into a large bowl and add the brandy (roughly 400 ml). Cover and leave to soak overnight.
- The day of baking:
- Preheat and prepare: Preheat the oven to 90°C and place a small Dutch oven of water on the bottom shelf. Grease your Bundt tin with a melted butter and set aside.
- Mix the batter: In the large bowl with the soaked fruit, add the remaining ingredients and stir together until evenly combined. Make your wishes! I found that stirring with a dough whisk worked better than a spoon, allowing the fruit and liquid to pass through more easily.
- Bake: Spoon the cake mix into the Bundt tin, making sure it fills all the pattern details. If you have extra, you can fill a few mini Bundts (Bundtlette) or a loaf tin. The cake won’t rise much, so fill the tin pretty much to the top. Place on the middle shelf of the oven and bake for 2 hours. Depending on your oven, you may want to increase to 100°C for the last 45 minutes.
- Cool in the tin for 10 minutes before turning out onto a cooling rack.
Serving options:
If you’re enjoying this as a cold cake rather than a hot pudding, you can decorate with white glace icing (with your choice of flavour) and a sprinkling of chopped pistachios, cranberries, or orange peel.
If making the cake in advance, store it in an airtight container or wrap in clingfilm or foil. It will last up to two months in a dark, cool place. Decorate once it is out of storage.
If you want to enjoy the pudding warm after storing, return it to an ovenproof dish, cover with foil, and heat in the oven at 90°C for 1 hour. Serve with your choice of accompaniment: custard, cream, or brandy butter!
