Christmas Pudding

100g (3.5oz) dried apricots, roughly chopped
150g raisins or sultanas
200g (7oz)stoned dates, finely chopped
50g (1.75oz)glace cherries, halved
50g (1.75oz)candied ginger, roughly chopped
50g (1.75oz)luxury mixed candied peel, roughly chopped
50g (1.75oz)fresh white breadcrumbs
grated zest of 1 orange
100ml (3.5fl oz) rum
75g (2.75oz) unsalted butter, softened, plus extra for greasing
75g (2.75oz) dark muscovado sugar
1 large egg, lightly beaten
75g (2.75oz) self-raising flour, […]

100g (3.5oz) dried apricots, roughly chopped
150g raisins or sultanas
200g (7oz)stoned dates, finely chopped
50g (1.75oz)glace cherries, halved
50g (1.75oz)candied ginger, roughly chopped
50g (1.75oz)luxury mixed candied peel, roughly chopped
50g (1.75oz)fresh white breadcrumbs
grated zest of 1 orange
100ml (3.5fl oz) rum
75g (2.75oz) unsalted butter, softened, plus extra for greasing
75g (2.75oz) dark muscovado sugar
1 large egg, lightly beaten
75g (2.75oz) self-raising flour, sifted
1tsp mixed spice
1tsp ground cinnamon
100g (3.5oz) blanched almonds, roughly chopped
fresh currants and icing sugar to garnish.

• Soak the dried fruit and breadcrumbs overnight in a large bowl with the orange zest and juice, and the rum.
• The following day, beat the butter and sugar in a large bowl until light and fluffy.  Slowly beat in the egg, a little at a time, until combined.  Fold in the soaked fruit and remaining ingredients.
• Lightly butter a 1ltr (1.75pt) pudding basin and fill with the prepared mixture.  Cover with a double layer of buttered foil, making a pleat in the centre to allow the pudding to rise.  Tie string tightly around the rim of the basin to secure the foil. 
• Place in a saucepan and pour in water so that it comes halfway up the sides of the bowl.  Cover with a tight-fitting lid and simmer for 3 hours.  If necessary, top up the water during cooking.  Remove the pan from the heat and leave uncovered for 15 minutes.  When cool enough to handle, remove the foil and cool on a wire rack.  Cover with clingfilm and chill for up to a month.
• To re-heat, cover with foil and steam for 45 minutes, or cover with clingfilm and microwave on full power for 5 minutes.  Turn out and garnish with holly, fresh currants and icing sugar.  Serve with brandy butter, custard or cream.

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