Place fruit, nuts, the zest of an orange and the grated carrot into a large mixing bowl.
Mix brandy and Grand Marnier together in a jug. Stir in 2 teaspoons of Relief. Pour over the fruit and nuts and stir to coat. Cover with cling wrap and leave overnight to soak.
Mix all the dry ingredients together with 1/8 teaspoon of Relief. Add to the soaked fruit.
Grate in the butter. Add the eggs and stir to combine all the ingredients.
Grease a 1 1/2 litre pudding basin with butter and line the base with baking paper.
Spoon the mixture into the pudding basin. Press down well. Using the back of the spoon make a well in the centre.
Cut a round of baking paper to cover the top of the mixture. Place on the surface.
Cut double thickness of baking paper and foil, large enough to cover the basin and come half way down the sides. Place over the basin and tie under the rim with string. Trim the paper and foil so it sits neatly.
Place a trivet or heat proof saucer upturned in the base of a large pot. Lower the pudding down onto the trivet. Carefully pour boiling water so that it comes half way up the sides of the bowl. Steam for 6 hours, top up with more water when required. The water should be simmering and not boiling rapidly.
If you do not have a large enough pot you can steam in the oven. Stand the pudding basin in a roasting tray filled with water. Cover the pudding basin and roasting pan in a tent of foil and cook at 160℃ for 6 hours. Check the water level occasionally and top up when required.
Once cooked allow to cool completely. Store in a cool dry cupboard. The pudding will keep for up to 1 year.
When required, steam for 1 hour before turning out. Serve with double cream or brandy custard.
Ingredients
Directions
Place fruit, nuts, the zest of an orange and the grated carrot into a large mixing bowl.
Mix brandy and Grand Marnier together in a jug. Stir in 2 teaspoons of Relief. Pour over the fruit and nuts and stir to coat. Cover with cling wrap and leave overnight to soak.
Mix all the dry ingredients together with 1/8 teaspoon of Relief. Add to the soaked fruit.
Grate in the butter. Add the eggs and stir to combine all the ingredients.
Grease a 1 1/2 litre pudding basin with butter and line the base with baking paper.
Spoon the mixture into the pudding basin. Press down well. Using the back of the spoon make a well in the centre.
Cut a round of baking paper to cover the top of the mixture. Place on the surface.
Cut double thickness of baking paper and foil, large enough to cover the basin and come half way down the sides. Place over the basin and tie under the rim with string. Trim the paper and foil so it sits neatly.
Place a trivet or heat proof saucer upturned in the base of a large pot. Lower the pudding down onto the trivet. Carefully pour boiling water so that it comes half way up the sides of the bowl. Steam for 6 hours, top up with more water when required. The water should be simmering and not boiling rapidly.
If you do not have a large enough pot you can steam in the oven. Stand the pudding basin in a roasting tray filled with water. Cover the pudding basin and roasting pan in a tent of foil and cook at 160℃ for 6 hours. Check the water level occasionally and top up when required.
Once cooked allow to cool completely. Store in a cool dry cupboard. The pudding will keep for up to 1 year.
When required, steam for 1 hour before turning out. Serve with double cream or brandy custard.
