Christmas in July dessert is sorted with this classic fruity pudding, topped with lashings of creamy custard.

Christmas Pudding

Ingredients

• 375 g mixed peel
• 150 g sultanas
• 125 g glace ginger chopped
• 75 g dried apricots chopped
• 2 tbs orange rind finely grated
• 250 mls orange juice
• 80 mls brandy
• 150 g plain flour
• 150 g self-raising flour
• 1 tsp bicarbonate of soda
• 1 tsp ground cinnamon
• 1 tsp mixed spice
• 1 tsp ground nutmeg
• 75 g macadamias chopped
• 250 g unsalted butter melted cooled
• 220 g caster sugar
• 3 eggs lightly beaten
• 1 carton Pauls Vanilla Custard *to serve
• 1 packet fresh strawberries *to serve
• 2 tbs icing sugar *to decorate

• Method

  • STEP 1Grease a 2L (8 cup) metal pudding steamer (with lid) with butter. Double-line the base with rounds of baking paper.
  • STEP 2Place mixed peel, sultanas, ginger, dried apricots or pineapple, orange rind and juice in a saucepan. Cook over medium heat for 10 minutes or until the fruit is softened. Set aside for about 30 minutes to cool. Add the brandy and stir to combine.
  • STEP 3Sift the flours, bicarb, cinnamon, mixed spice and nutmeg into a large bowl. Stir in the macadamias, butter, sugar, eggs and fruit mixture until well combined. Gently spoon the mixture into prepared pudding steamer. Smooth surface and secure the lid.
  • STEP 4Place steamer in a large saucepan and add enough boiling water to the pan to reach halfway up the side of the steamer. Cover the pan and bring to the boil over medium heat. Boil gently for 31⁄2-4 hours, topping up with more boiling water as needed. The pudding is cooked when a skewer inserted into the centre comes out clean.
  • STEP 5Remove the steamer from the pan. Stand the pudding for 10 minutes to cool slightly before turning out to serve.
  • STEP 6Serve pudding with Pauls Vanilla Custard, berries and a dusting of icing sugar.