Description
A rich and dense traditional holiday pudding featuring a blend of dried fruits and the buttery crunch of toasted pecans. Steamed for hours to ensure a moist, fudge-like consistency.
Ingredients
Scale
- 1 cup raisins
- 1 cup currants
- 1 cup toasted pecans, chopped
- 1 cup brown sugar
- 1 cup breadcrumbs
- 1 tsp mixed spice (cinnamon, nutmeg, cloves)
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup brandy
Instructions
- Toast the pecan halves in a dry pan over medium heat until fragrant and golden, then chop them.
- Soak raisins and currants in brandy for at least one hour or overnight.
- Cream softened butter and brown sugar together until light and fluffy.
- Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in breadcrumbs and mixed spice until combined.
- Fold in the soaked fruit (including the liquid) and the toasted pecans.
- Grease a pudding basin and spoon the batter in, smoothing the top.
- Cover the basin with parchment paper and a tight foil seal.
- Place in a pot of simmering water (halfway up the basin) and steam for 4-5 hours until a skewer comes out clean.
- Prep Time: 30 minutes
- Cook Time: 5 hours
- Category: Dessert
- Method: Steaming
- Cuisine: British