Mandarin-in-the-middle Christmas pud - Good Food Middle East
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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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 flou
- 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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