The perfect plum puddings

FIGGY PUDDING OR plum pie; whatever name you give this rich, traditional sweet, its dark, moist spiciness is unmistakeably Christmassy. Homemade mini puds wrapped in fresh calico and tied with

ribbon make a lovely gift, especially for colleagues, teammates or your children’s teachers. If time is short, you can add extra cheer to a bought pudding by wrapping it in foil and then calico, placing it  in the larder and dousing with brandy every third day.

Christmas pudding with orange brandy butter:

Makes 8 small puddings, or 1 large pudding You will need eight 30cm square pieces of

calico for this recipe.

100g raisins

100g sultanas

100g currants

75g dried pitted dates, chopped

75g mixed peel

2 tsp finely grated orange rind

1/2 cup (125ml) brandy or dry sherry

125g butter, softened

1/3 cup (70g) brown sugar

2 eggs

2 cups (140g) fresh breadcrumbs

(made from day-old bread)

1/3 cup (50g) plain flour

2 tsp mixed spice

Plain flour, extra, for cloth

Orange brandy butter:

125g soft butter

3/4 cup (155g) caster sugar

1/3 cup (80ml) brandy or sweet sherry

2 tsp finely grated orange rind

1. Place the calico in a large bowl and cover with plenty of water. Set aside overnight to soak.


2. Combine the raisins, sultanas, currants, dates, mixed peel and orange rind in a large glass or ceramic bowl. Place the brandy or sherry in a small saucepan over high heat. Bring to a simmer.
   
   Remove from heat and pour over the dried fruit mixture. Stir to combine. Cover with plastic wrap and set aside overnight to soak.


3. Drain the calico well and transfer to a large saucepan of boiling water. Boil for 20 minutes.


4. Meanwhile, use an electric mixer to beat butter and sugar in a small bowl until pale and creamy. Add the eggs, one at a time, beating well between each addition. Add to the fruit mixture with the breadcrumbs, flour and mixed spice. Use a wooden spoon to stir until well combined.


5. Working with one piece of calico at a time, wearing rubber gloves, remove a piece of calico from the water and wring out excess water. Place flat on a clean work surface. Sprinkle with extra flour and use your hands to spread the flour, leaving a 5cm border, to form a thin but complete layer of flour over the calico. Shape oneeighth of the pudding mixture into a ball
   
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