Mandarin-in-the-middle Christmas pud recipe | Good Food
Impress your guests with this traditional, steamed pudding with a difference - cut to reveal a tender fruit centre and oozing citrus syrup
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Cooking tools:
- Slow cooker
- Pudding basin
- Kitchen scale
- Citrus press
- Microplane
- Microwave
- Stove
- Saucepan
- Kettle
- Saucer
- Bread knife
- Chef's knife
- Cutting board
- Paring knife
- Peeler
- Grater
- Mixing bowl
- Measuring spoon
- Spoon
- Spatula
- Tongs
- Pastry brush
- Toothpick
- Parchment paper
- Aluminum foil
- Plastic wrap
- String
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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