200g cherries, soaked in brandy for 1 month, chopped finely
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Method Prep:30min › Cook:1hr30min › Ready in:2hr
Grease four 600ml pudding basins.
Mix flour, sugar, salt and spices. In a separate bowl, mix fruit together. Add fruit to flour and mix well.
Add eggs and beat well. Add enough fruit juice, or brandy, or milk until a dropping consistency is achieved.
Put into greased basins then cover with a disc of greaseproof paper and baking foil, then steam until a wooden skewer or kebab stick comes out clean when inserted into the middle of the pudding.
On Christmas day steam for about 1 to 1 1/2 hours, or put into a microwave for 3 minutes.
This pudding is best if kept for 3 months before eating. It will keep for 12 months due to the amount of brandy in the pudding. If you do not like brandy you can add whisky or rum or any combination of alcohol provided you soak some or all of the fruit in alcohol before making the pudding.