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1
mix the dried fruits ( chopped as stated in the ingredients) in a bowl and add the alcohol, juices and zests.
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2
Stir, cover with a tea towel and leave to soak for 3-4 days, stiring everyday.
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3
On the day that you willl be making the pudding, place the hazelnuts in a frying pan ( no oil) and cook gently until lightly toasted and golden.
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4
Chop roughly.
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5
Butter the 2 pudding basins ( 1.2 liter/ 2 pint capacity each) with some softened butter, then place a disk of grease proof paper on the bottom.
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6
In a large mixing bowl, beat together the butter and sugar until light and fluffy, about 5 minutes ( I use hand held electric whisk).
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7
Gradually add the beaten eggs, mixing well after each addition ( don't worry if it curdles, this won't effect the pudding).
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8
Tip in the soaked fruits, chopped nuts and chopped apple.
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9
stir well with a wooden spoon or hands.
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10
Sift in the flour and spices, stir in the breadcrumbs and mix.
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11
CALL ALL THE FAMILY MEMBERS TO STIR THE MIXTURE AND MAKE A WISH!
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12
Fill the basin with the mixture leaving a 2.5 cm/ 1 inch at the top.
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13
Smooth the top with the back of a spoon.
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14
Cover with a double thickness of buttered greaseproof paper which has been pleated in the middle.
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15
This is done to allow the steam in the pudding to expand.
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16
Wrap a double lenght of string around the bowl and secure.
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17
Overlap the pudding with foil and secure under the ends of teh greaseproof paper.
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18
At this point I tie more string to form handles so that I can remove the basin from the hot water easily.
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19
Place the pudding basins in a deep pan ( I place my pudding on a shallow cookie cutter on the bottom of the pan so that no direct heat hits it).
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20
Pour in 5 cm/2 inches boiling water around it ( I do a third of the basin in the water) return to a simmer and simmer for 2 hours, topping up with more boiling water as needed.
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21
Cool, discard paper and rewrap the top with clean greaseproof paper, string and foil .
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22
store for up to 3 months in a cool, dry airy place ( or refrigerator).
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23
On christmas morning, reheat in microwave ( without the foil, just greaseproof paper) for 6-8 minutes then rest for 2 minutes before turning out.
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24
OR: re-steam again using the cooking method but for 1 1/2 hours.
