Food styling by Michael Elliott/Judy Inc. Prop styling by Rodney Smith/Judy Inc.Andrew Grinton/The Globe and Mail
Lighter than your classic suet-based pudding, this version is still flavourful (and boozy). The recipe makes a pair of small puddings that are dense enough to serve 6 to 10 people each, especially once they've been garnished with whipped cream.
Servings: 12 to 20
Ready Time: 3 hours plus soaking time for dried fruit and nuts
Pudding
1 cup mixed citrus peel
3/4 cup blanched almonds
1 cup sultanas
1/2 cup dried currants
3/4 cup sweet port
1/4 cup brandy
5 tbsp butter
3/4 cup flour
1 1/2 tsp baking powder
2 cups fresh breadcrumbs
1/2 cup packed dark brown sugar Pinch salt
3 eggs
Cream
1 cup whipping cream
2 tbsp icing sugar
1/4 cup brandy
1/4 tsp vanilla extract
Method
In a large mixing bowl, combine citrus peel, almonds, sultanas, currants, port and brandy. Cover and allow the mixture to macerate overnight (or for up to three days).
Preheat oven to 325 F.
Generously butter two 3-cup pudding moulds or heatproof bowls with 1 tbsp butter. Melt the remaining butter.
In a small bowl, combine the flour, baking powder and breadcrumbs. To the macerated mixture, add the sugar, melted butter, salt and eggs. Mix well, then stir in the dry ingredients until well combined. Divide between the prepared moulds.
Seal the bowls with parchment, foil and string before placing them in a bain-marie (see full steaming instructions on page 45). Steam in the oven for 1½ to 2 hours until firm to the touch. Allow to cool before inverting.
In a clean mixing bow, whisk the cream and icing sugar. When soft peaks have formed, whisk in 2 teaspoons brandy and vanilla extract. Pour remaining brandy over pudding. Serve immediately or cover and refrigerate up to three days, rewarming the pudding before serving with cream.