Straight from the archives onto your Christmas lunch spread is a vintage Christmas pudding recipe that’s sure to bring back some fond memories. A classic holiday treat that’s just as comforting today as it was decades ago, remember to serve with brandy-flavoured whipped cream for the ultimate treat.
Ingredients
Method
Put sultanas, currants, raisins and prunes in a bowl. Cover with 1/2 cup hot water and set aside for 15 minutes to soak. Drain, reserving liquid. Chop prunes. In a large bowl, mix together the soaked fruit and prunes, cherries and peel. Stir in sherry and brandy.
In a saucepan, combine sugar, reserved liquid, lemon juice and zest. Bring slowly to a boil over medium heat. Strain through a fine sieve into a bowl. Stir in gelatine until dissolved. Add enough water to make 280ml liquid.
Pour gelatine mixture over the fruit mixture and add almonds. Mix well to distribute gelatine evenly. Transfer to a mould. Refrigerate until set.
Turn pudding onto a serving plate. Serve with whipped cream flavoured with brandy.
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