Christmas Pudding

• 125g butter, softened
• 125g brown sugar
• Zest 1 orange
• 1 tsp mixed spice
• ½ ground ginger
• 2 eggs
• 70g fresh breadcrumbs
• 70g (½ cup) self-raising flour
• 375g dried mixed fruit
• 50g dried figs, chopped
• 80ml brandy, brought to the boil (plus extra to flambe)
• 50g walnuts, chopped
• Pinch of salt
• 1 punnet of raspberries, to serve

#pressurecooker #desserts #everydaygourmet

This recipe is created in partnership with Everyday Gourmet.

1. Pour the brandy over the mixed fruit and figs. Let steep for an hour, or overnight. 2. Using a mixer or beater, cream the butter and sugar together with the zest and spices, and ginger until fluffy and smooth. With the beaters still going, add one egg at a time until well incorporated. On low speed add the breadcrumbs, flour and salt. Fold through the soaked fruit and nuts. 3. Pour into a grease pudding dish and press down the mixture until packed tightly. Cover with baking paper so it touches the pudding. Place the trivet and basket into the pressure cooker. Pour in water so it comes up 3cm from the base. Place the pudding into the basket and lock the pressure cooker. Cook for 1 hour on low pressure. 4. Remove and cool for 20 minutes then demould. Garnish with raspberries, then place extra brandy into a pan, heat and ignite and pour over the pudding just before serving with lots of cold custard.