Fruit & nut Christmas pudding loaf

Name: Fruit & nut Christmas pudding loaf
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Global
Ingredients: 400 grams dried mixed fruit; 85 grams glacé cherry; 1 Bramley apple, about 175g, grated, plus zest 1 orange and 1 lemon; 150 milliliters good apple juice; 2 Tbsps brandy; 140 grams butter, plus extra for greasing; 100 grams dark muscovado sugar; 2 larges eggs, beaten; 85 grams self-raising flour; 100 grams white breadcrumbs; 2 Tbsps golden syrup; 2 teaspoons mixed spice; 1 teaspoon ground cinnamon; 1 teaspoons salt; 25 grams toasted hazelnut, pecan nuts and blanched almonds, roughly chopped; 50 grams butter; 50 grams dark muscovado sugar; 1 Tbsp golden syrup; 1 Tbsp brandy; 25 grams each toasted hazelnuts, pecan nuts, blanched almonds and glacé cherry, left whole; 2 Tbsps Cointreau (or use more brandy)

Fruit & nut Christmas pudding loaf might be a good recipe to expand your dessert recipe box. This recipe makes 8 servings with 571 calories, 8g of protein, and 26g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. It will be a hit at your Christmas event. If you have fruit, spice, self-raising flour, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 3 hours.

Instructions

Put the dried fruit, cherries, apple, zests, apple juice, brandy and Cointreau in a large bowl. Microwave on High for 1 min, then leave to soak overnight.

Ingredients you will need

Apple Juice

Dried Fruit

Cointreau

Cherries

Brandy

Apple

Equipment you will use

Microwave

Bowl

Butter and line a 2lb loaf tin with a strip of non-stick baking paper.

Ingredients you will need

Butter

Equipment you will use

Baking Paper

Heat oven to 180C/160C fan/gas

Equipment you will use

Oven

Put the kettle on to boil and have a roasting tin, plus a sheet of buttered foil, ready.

Equipment you will use

Aluminum Foil

Beat the butter and sugar together until it turns a little paler, then stir in the eggs, flour, breadcrumbs, syrup, spices, salt, soaked fruit and the nuts. Spoon into the loaf tin and smooth the top. Scrunch the foil loosely over the tin, twisting corners to tighten it around the tins edges. Sit it in the roasting tin, then pour in a few cms of boiling water. Carefully transfer to the oven and bake for 40 mins.

Ingredients you will need

Breadcrumbs

Butter

Spices

All Purpose Flour

Fruit

Sugar

Syrup

Water

Egg

Nuts

Salt

Equipment you will use

Oven

Aluminum Foil

After 40 mins, turn down the oven to 160C/140C fan/gas 3 and cook for another 1 hrs, topping up the water level every now and again.

Ingredients you will need

Water

Equipment you will use

Oven

To reheat the pudding, either return it to a medium oven for 30 mins in its tin, or turn out onto a serving plate, cover loosely with cling film and microwave for 5 mins on Medium. For the topping, gently heat the butter, sugar and syrup together until the sugar dissolves, stir in the brandy, then tip in the nuts and fruit. Spoon over the hot pudding and dust with a little icing sugar, if you like.

Ingredients you will need

Powdered Sugar

Brandy

Butter

Fruit

Sugar

Syrup

Nuts

Equipment you will use

Microwave

Oven

Equipment

Recommended wine: Cream Sherry, Moscato Dasti, Port

Pudding works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.