Christmas Pudding

Method

The night before: 

1. Combine all macerated fruit ingredients in a bowl, mix through alcohol, cover and refrigerate overnight.

For the pudding:

1. In a stand mixer, or using an electric beater, cream butter and sugar until pale and fluffy.
2. Add eggs one by one, until combined.
3. Add honey and vanilla.
4. With your mixer on low, or using a spatula, beat in flour, bicarb soda, cinnamon and nutmeg until combined.
5. Mix in bread, almonds, macerated fruit and any liquid from the fruit.
6. Butter steamer tins, then place a small circle of baking paper on the bottom.
7. Fill bowl ¾ full with mixture, and place a round piece of baking paper on top to catch any water that might spill in.
8. Cover with lid.
9. Place steamer tin in large pot filled with boiling water (you want the water to come up to around the ¾ level on the steamer tin - but make sure isn’t too close to the top of the steamer tin or it could boil over into the tin).
10. Boil for 4½ hours, carefully topping up with boiling water as needed.

For the brandy sauce:

1. Bring cream and vanilla seeds to the boil in a saucepan over medium heat.
2. In a bowl, whisk together sugar, egg yolks and cornflour.
3. Gradually whisk in hot cream mixture.
4. Pour all back into the saucepan and cook over medium heat, stirring constantly with a spatula, until mixture has thickened and coats the back of a wooden spoon.
5. Turn off the heat and stir in brandy.

To serve:

1. Reheat pudding in it’s tin in boiling water in a large pot (the same way you cooked it).
2. Serve with warm brandy custard, fresh cherries and vanilla ice cream.