Pudding (not black or white)

I always consider the term ''pudding'' English. The English have pudding after their dinner. Usually in sponge form..or with syrup..boiled..stodgy. That's not being derogatory .Everyone loves a bit of stodge now and then. But the term ''pudding'' to describe dessert hadn't really become common in Ireland until the last few years. To me ''pudding'' is one of two things. Either the blood pudding eaten at breakfast time (of the black or white variety ) or Christmas pudding.

As I write this I'm sitting at the kitchen table, dog asleep at my feet, leaves falling off the trees in gusts of winter wind outside, and the Christmas pudding boiling away on the stove.
 And I'm nervous. See..I've made the pudding for years now..but I've never done the final stage of boiling it. I kinda tended to get bored and ran out of the kitchen to avoid the clean up (I can be messy by my mother's standards in the kitchen). Anway, this year I'm in charge of boiling it too. And I'm not letting my eyes off it.
I was never the biggest fan of Christmas pudding. After a big, long dinner and day of indulgence, a heavy, fruit ladden, boiled pudding didn't really appeal to me. 
The Christmas pudding has its origins in medieval England and is otherwise known as plum pudding.There is no (and has never been ) plums in it however, its just a pre-Victorian term for raisins. It, like much Christmas baking is completed weeks (or months in advance) Because there is so much alcohol in it, it can age for a long time.

The custom of the pudding has links to the religious nature of Christmas in that it was originally meant to be made with 13 ingredients to represent Christ and the 12 apostles and that every family member should stir it east to west, to mirror the journey made by the Wise men. 

But this changed last year. I can across a recipe in a weekend newspaper supplement and decided to switch recipe and give it a go. And am I glad. Yes, it has lots of fruit, alcohol and a basic pudding base..but It's light and not stodgy in the slightest..don't believe me? I went for seconds. That, my friends, was unprecedented  And at 2 pts, it's small enough not to be left with loads of left over uneaten pudding, because it really isn't the same after it's been boiled again.  (If you do have any left over make a basic vanilla ice cream (or melt a shop bought version) and stir in the left over pudding, re-freeze and voilá! decadent Christmas ice cream). This recipe was devised by Catherine Fulvio of Ballyknocken House.

You will need:
 for steeping:
100g raisins
100g sultanas
75g currants
75g mixed peel
4tbsp dried apricot, finely chopped
1tsp candied ginger, finely chopped
65ml Guinness
65ml Orange Liqueur or brandy
75g dark brown sugar

for the pudding:
45g caster sugar
30g flaked almonds
75g fresh white breadcrumbs
50g plain flour
1tbsp cocoa powder
1/2 tsp ground cinnamon
1/2 tsp mixed spice
1/2 orange, zest and juice
75ml freshly squeezed orange juice
1 egg, beaten
75g suet

1. Combine all of the steeping ingredients listed about, cover and leave in a cool dark place for at least 3 days.

2. To complete the pudding -  mix the sugar, almonds, breadcrumbs, flour, cocoa and spices together in a large bowl. Stir in the steeped fruit.

NOTE: to flake almonds, if you don't want to buy (the more expensive) already flaked almonds you can flake whole almonds. Place the almond in a saucepan of hot water and bring to the boil for about 5-10 mins. Drain, place on kitchen paper and rub together. Pop off the skins and chop up with a knife. 

3. Add the orange juice and zest, then stir in the beaten egg. Finally, gently mix in the suet. 
4. Spoon the mixture into a two-pint pudding bowl, then cover the bowl tightly with a lid of baking parchment secured with kitchen string (this can be a two person job, I got my dad to tie the knots while I held the paper in place)

5. Place the bowl in a suacepan of hot water. (reaching just to the top of the lid of the pudding).
6. Cover and simmer very gently for four hours. Keep topping up the water as required. 

7. Allow to cool and store in a cool, dry place. On Christmas day, reheat the pudding by steaming it again for up to two hours. 
8. Turn out the pudding and if you want to pour some brandy over and set alight for a (sometimes) spectacular end to Christmas dinner.