Ingredients:

  • 450g mixed dried fruit (sultanas, raisins, currants)
  • 50g mixed candied peel
  • 120ml Grand Marnier liqueur
  • 1 large orange, zest and juice
  • 175g vegetable suet
  • 175g dark muscovado sugar
  • 115g fresh breadcrumbs
  • 115g all-purpose flour
  • 3 large eggs, beaten
  • 1 small cooking apple, peeled and grated
  • 1 tbsp mixed spice
  • 1 tbsp black treacle
  • 115g unsalted butter, softened
  • 225g powdered sugar
  • 3 tbsp Grand Marnier
  • 1 tsp orange zest
  • 1 tbsp Grand Marnier (for flambé)

Instructions:

  1. Combine the mixed dried fruit, candied peel, orange juice, orange zest, and 120ml of Grand Marnier in a large bowl. Cover and macerate for at least 12 hours.
  2. In a separate large mixing bowl, combine the vegetable suet, muscovado sugar, breadcrumbs, flour, and mixed spice.
  3. Stir the soaked fruit mixture, grated apple, treacle, and beaten eggs into the dry ingredients until thoroughly combined.
  4. Grease a 1.5-liter pudding basin. Pack the mixture into the basin and smooth the top.
  5. Cover the basin with pleated parchment paper and foil, securing tightly with kitchen string to create a waterproof seal.
  6. Place the basin in a large stockpot on a steaming rack. Fill with boiling water halfway up the sides of the basin. Cover and steam on low for 6 to 8 hours, topping up water as needed.
  7. Allow to cool and store in a cool, dark place for 2 to 6 weeks to mature.
  8. To serve, re-steam for 2 hours. Prepare the hard sauce by creaming butter, powdered sugar, 3 tbsp Grand Marnier, and 1 tsp orange zest.
  9. Turn the pudding out onto a plate, pour over 1 tbsp of warmed Grand Marnier, and carefully ignite before serving with the hard sauce.