110g (1 cup) Lucky Slivered Almonds
60g (½ cup) Lucky Natural Hazelnuts, roasted, skins removed then roughly chopped
125g (1 cup) sultanas
125g (1 cup) currants
250g (2 cups) raisins
250g (1⅓ cups) dried figs, coarsely chopped
100g (½ cup) mixed peel
2 tbsp glacé ginger, chopped
1 tsp ground cinnamon
1 tsp mixed spice
Zest of 1 lemon (1 tsp)
160g (½ cup) plum jam
185ml (¾ cup) brandy
185g unsalted butter, softened, plus extra for greasing bowl
65g (⅓ cup lightly packed) brown sugar
3 eggs, lightly beaten
75g (½ cup) plain flour, sifted
100g (1 cup) Lucky Almond Meal
100g (1 cup) fresh white bread crumbs
1. Grease a 1.5 litre pudding bowl with butter. Line the base with a circle of baking paper. Combine the nuts, dried fruits, mixed peel, ginger, spices, grated rind, jam and brandy in a large bowl. Cover and leave to soak overnight.
2. Beat the butter and sugar until creamy, then beat in eggs to combine. Stir the butter mixture into the fruit mixture. Stir in the flour, almond meal and bread crumbs to combine well.
3. Spoon into prepared pudding bowl and smooth the surface evenly. Cover mixture with a buttered circle of baking paper. Cover bowl with a double layer of foil and secure tightly with string tied around the outside edge.
4. Place pudding bowl on a saucer sitting in the base of a large saucepan. Pour in enough boiling water to come three quarters up the sides of the bowl. Cover saucepan with a lid and place over a low-medium heat and simmer for 6 hours, adding more water as necessary.
5. Remove foil and paper then carefully invert hot pudding onto a plate. Cut into wedges and serve with cream or custard.
• The pudding can be made ahead, cooled completely and kept refrigerated for up to 12 months.
• To reheat the pudding for Christmas Day, follow the cooking instructions in Step #4 above and simmer for 1½ hours to heat through completely.