Very Berry Christmas Pudding

Name: Very Berry Christmas Pudding
Prep time: 20 min
Cook time: 4 h 30 min
Total time: 4 h 50 min
Yield: 12
Ingredients: 100 g (3½oz) sultanas; 50g (2oz) each dried sour cherries, dried strawberries, dried cranberries and dried blueberries; 50 g (2oz) each ready-to-eat dried prunes, apricots and figs, roughly chopped; 2 tbsp. raspberry liqueur, such as Védrenne Crème de Framboise; 100 mL (3½fl oz) ginger wine; Zest and juice of 1 lemon; Butter for greasing; 75 g (3oz) shredded suet; 50 g (2oz) self-raising flour; 125 g (4oz) fresh breadcrumbs; ½tsp each mixed spice and ground ginger; 1 tsp. ground cinnamon; Pinch each of salt and freshly grated nutmeg; 75 g (3oz) soft dark brown sugar; 2 tbsp. black treacle; 1 Cox's apple, grated; 2 medium eggs, beaten; 50 g (2oz) pecans, chopped (optional)

Sour cherries, strawberries and blueberries, along with traditional favourites give this classic treat a thoroughly modern twist

By The Good Housekeeping Cookery TeamPublished: 02 November 2008

Jump to recipe

Debby Lewis-Harrison//Getty Images

Preparation Notes: Plus overnight soaking

Cooking Notes: to five hours

Advertisement - Continue Reading Below

Yields:

Prep Time:

20 mins

Cook Time:

4 hrs 30 mins

Total Time:

4 hrs 50 mins

Cal/Serv:

292

Ingredients

100 g
(3½oz) sultanas
50g (2oz) each dried sour cherries, dried strawberries, dried cranberries and dried blueberries
50 g
(2oz) each ready-to-eat dried prunes, apricots and figs, roughly chopped
2 Tbsp.
raspberry liqueur, such as Védrenne Crème de Framboise
100 ml
(3½fl oz) ginger wine
Zest and juice of 1 lemon
Butter for greasing
75 g
(3oz) shredded suet
50 g
(2oz) self-raising flour
125 g
(4oz) fresh breadcrumbs
½tsp each mixed spice and ground ginger
1 tsp.
ground cinnamon
Pinch each of salt and freshly grated nutmeg
75 g
(3oz) soft dark brown sugar
2 Tbsp.
black treacle
1 Cox's apple, grated
2
medium eggs, beaten
50 g
(2oz) pecans, chopped (optional)

Directions

1. Step 1
  Put the dried fruit, raspberry liqueur, ginger wine, lemon zest and juice into a non-metallic mixing bowl. Cover and leave to soak overnight. Lightly butter a 1 litre (1¾ pint) pudding basin and put in a cool place. Put a 35.5cm (14in) square of foil on top of a square of baking parchment the same size. Fold a 4cm (1½in) pleat across the centre and set aside.
2. Step 2
  The next day, put the soaked fruit into a large mixing bowl and add the remaining ingredients. Mix together until well combined. Spoon the mixture into the prepared pudding basin, pushing it down firmly, and level the surface.
3. Step 3
  Put the pleated foil and parchment square (foil side up) on top and smooth down to cover. Using a long piece of string, tie securely under the lip of the basin, then knot. Bring the excess string over the top of the bowl and knot to the string on the other side to make a handle.
4. Step 4
  To cook, put the pudding on an upturned heatproof saucer in a deep pan. Pour in enough water to come halfway up the basin, cover with a tight-fitting lid and bring to a simmer. Cook for 4½-5hr, topping up as necessary. Remove pudding from pan and cool. Leaving it covered and in the basin, wrap tightly in clingfilm. Store in a cool, dark place for up to three months.
5. Step 5
  To reheat take off the clingfilm wrapping. Cook for 2hr, following the instructions in step 4, until heated through.