Hope you enjoy….
Compliments of moi!
I can’t recall where I first found this recipe – but I have made it several times and it is good!
1. 100g dried figs
2. 150g each sultanas, raisins and currants
3. 50g dried cranberries
4. 1 large apple, peeled, cored and coarsely grated
5. Finely grated zest of 1 lemon
6. 50ml brandy
7. 150g self-raising flour
8. 2 tsp mixed spice
9. 175g unsalted butter, melted
10. 200g panettone, torn up
11. 3 large free-range eggs, beaten
12. 100g soft light brown sugar
13. 100g plain dark chocolate, chopped
For the cranberry toffee sauce
1. 125g soft light brown sugar
2. 250ml double cream
3. 100g fresh cranberries
4. 50g each pecan nuts and flaked almonds
5. 25g butter, diced
6. 1 tbsp brandy
1. Mix the dried fruits, apple, lemon zest and brandy in a large bowl. In another bowl, sift together the flour, spice and a pinch of salt. Pour the butter over the dried fruit mix. Stir in the panettone, eggs, sugar, chocolate and spiced flour.
2. Grease and line a 1.5-litre pudding bowl. Spoon in the mixture and put a circle of baking paper on top. Tie another layer of paper, then foil, with a 2cm pleat in both layers, over the top of the bowl with string. Place in a pan, fill halfway up the side of the bowl with boiling water, cover with a lid and steam for 3 hours.
3. For the sauce, place the sugar in a heavy-based pan over a high heat and allow it to turn to a dark caramel. Remove from the heat and gradually stir in the cream. Return to the pan over a medium heat, add the remaining ingredients and cook for 5 more minutes, until sticky. Turn out the pudding and pour over the cranberry toffee sauce to serve.
The first day of Christmas my true love sent to me
A partridge in a pear tree …..
A kookaburra in a gum tree .....