Name: Mandarin-in-the-middle Christmas pud
Prep time: 30 min
Cook time: 8 h 15 min
Total time: 8 h 45 min
Yield: 10
Cuisine: British
Ingredients: cream or brandy butter, to serve; 140g raisins; 140g sultanas; 140g currants; 140g glacé cherries halved; 50g blanched almonds chopped; 1 medium Bramley apple peeled, cored and grated to give 175g/6oz flesh; 50ml orange liqueur (I used Cointreau); 150ml medium or sweet sherry; zest and juice 1 orange; 140g cold butter plus extra, softened, for greasing; 175g dark muscovado sugar plus 2 tbsp for coating the bowl; 175g fresh white breadcrumbs; 140g self-raising flour; 1 heaped tsp ground mixed spice; 2 large eggs beaten; 1 firm mandarin or large seedless clementine, weighing about 140g/5oz; 400g white granulated sugar (it must be white for colour); 2 tbsp orange liqueur

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Mandarin-in-the-middle Christmas pud

Mandarin-in-the-middle Christmas pud

Jane Hornby

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Serves 8 - 10

Easy

Prep: 30 mins

Cook: 8 hrs and 15 mins

plus soaking and reheating time (longer cooking time in a slow cooker)

A star rating of 4.7 out of 5.16 ratingsRate

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Impress your guests with this traditional, steamed pudding with a difference - cut to reveal a tender fruit centre and oozing citrus syrup

Freezable

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Ingredients

Nutrition

Units:

MetricUS

cream

or brandy butter, to serve

For the fruit

140g raisins
140g sultanas
140g currants
140g glacé cherries

halved
50g blanched almonds

chopped
1 medium Bramley apple

peeled, cored and grated to give 175g/6oz flesh
50ml orange liqueur

(I used Cointreau)
150ml medium or sweet sherry
zest and juice 1 orange

For the pudding

140g cold butter

plus extra, softened, for greasing
175g dark muscovado sugar

plus 2 tbsp for coating the bowl
175g fresh white breadcrumbs
140g self-raising flour
1 heaped tsp ground mixed spice
2 large eggs

beaten

For the mandarin middle

1 firm mandarin

or large seedless clementine, weighing about 140g/5oz
400g white granulated sugar

(it must be white for colour)
2 tbsp orange liqueur

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Nutrition: per serving (10)

kcal711
fat16g
saturates8g
carbs142g
sugars101g
fibre3g
protein8g
salt0.8g

Method

step 1

First, prepare the fruit. In a large mixing bowl, combine the dried fruit, cherries, almonds and apple with the alcohol and the orange juice and zest. Cover with cling film and leave for at least a few hours, or overnight if you can.
step 2

Next, prepare the mandarin. Put it in a pan, cover with cold water, then cover the surface with a scrunched-up piece of baking parchment. Bring to the boil and cook for 30 mins or until completely tender when poked with a cocktail stick. Remove the mandarin from the water, keeping 300ml of the cooking liquid in the pan. Set aside the mandarin.
step 3

Add the sugar to the cooking liquid in the pan and heat gently to dissolve. Poke several holes in the mandarin, then add to the syrup along with the liqueur. Cover with the parchment again and simmer for 45 mins, turning the mandarin halfway through. By the end of cooking it will be a little translucent and have a dark orange colour. Leave to cool in the syrup (overnight is fine).
step 4

To make the pudding, grease a 1.5-litre pudding basin, then scatter over the 2 tbsp sugar. In a large bowl, combine the dry ingredients and a pinch of salt. Coarsely grate the butter, and fold into the fruit with the dry ingredients, followed by the eggs.
step 5

Fill the basin one-third full with the fruit mix, then nestle the mandarin into it. Pack the rest of the mix around and on top of the mandarin and smooth over. (If you’re not using the mandarin, just press it all in as you’ll have more room).
step 6

Tear off a sheet of foil and a sheet of baking parchment, both about 30cm long. Butter the baking parchment and use to cover the foil. Fold a 3cm pleat in the middle of the sheets, then put over the pudding, buttered baking parchment-side down. Tie with string under the lip of the basin, making a handle as you go. Trim the parchment and foil to about 5cm, then tuck the foil around the parchment to seal.
step 7

To cook the pudding, sit it on a heatproof saucer in a very large saucepan, and pour in just-boiled water to come halfway up the side of the basin. Cover and steam for 6 hrs, topping up the water occasionally. Alternatively, place in a slow cooker, pour hot water halfway up the side of the basin and cook on High for 8 1/2 hrs. Leave the pudding to cool, and leave in a cool, dark place to mature. To reheat, steam in a pan for 1 hr or remove the foil and parchment, cover with cling film and microwave on Medium for 10 mins. Cut the pudding with a sharp serrated knife, so that the mandarin stays in place and everyone gets a piece. Serve with cream or brandy butter.

RECIPE TIPS

REUSE YOUR SYRUP

Save the cooking syrup – keep it in the fridge – and use as a sweet base for mulled wine or festive cocktails.

Recipe from Good Food magazine, November 2015

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A star rating of 4.7 out of 5.16 ratings

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