Preparation 30 mins plus soaking and chilling
cook 8 hrs
Bring a sense of occasion to your festive gathering by adding a modern twist to a classic Christmas
dessert with Baileys
50g chopped prunes
300g mixed dried fruit
150g glacé cherries, roughly chopped or halved
zest and juice 1 lemon
zest and juice 1 orange
100g soft brown sugar
2 tsp mixed spice
150ml (2.4 alcohol units) Baileys Original Irish Cream
50g hazelnuts halved
50g almonds, roughly chopped
1 apple peeled, cored and chopped
100g self-raising flour
175g fresh breadcrumbs
125g frozen butter
red currants and holly, to serve
FOR THE SYRUP:
2 tbsp honey
1 tbsp (0.3 alcohol units) Baileys Original Irish cream
1 tbsp butter
whip It Up
In a medium bowl, add the mixed prunes, dried fruit, glacé cherries, lemon and orange zest, sugar,
mixed spice and the Baileys. Cover and leave overnight to soak up the flavour and soften.
Heat oven to 160C/140C fan/gas 3. Grease a 1.5l pudding bowl with butter and line the bottom with a
circle of baking paper. Add the eggs, nuts, apple, self-raising flour and breadcrumbs to the fruit
mixture. Mix together and grate in the frozen butter. Spoon into the lined bowl, cover with baking
paper and then foil. Secure with a large rubber band or tight string.
Place in a roasting tin and pour boiling water around the bowl. Cook for 6 hrs. Remove and keep in
the fridge for 6 weeks.
On the day of serving, place a strong saucer in the bottom of large stock pot. Pour water in and
then place the bowl on top. Leave to steam on a low heat for 2 hrs. Remove and place a plate on top.
Turn over and remove the bowl and paper.
Heat the honey, Baileys and butter in a small pan until melted. Brush over the pudding, then add red
currants and holly, to serve.