175g each, raisins and sultanas
140g dried cranberries
100g orange homemade marmalade
50g whole blanched almonds, toasted
zest of an orange or lemon
150ml blended whisky
50ml orange liqueur
175g light muscovado sugar
175g white breadcrumbs
125g self-raising flour
2 tsp mixed spice
175g unsalted butter, frozen or beef suet
3 eggs, beaten
butter, for greasing
orange slices to line bowls
Mix the fruit, almonds, citrus zests, whisky and orange liqueur in an ANTA Salad Bowl. Cover and leave overnight.
Preheat the oven to 170C/Gas 3. Grease an ANTA Pudding bowl and line the base with an orange slice.
Mix all the dry ingredients together then add to the fruit mixture. Grate in the butter or mix in the suet, add the eggs and stir. Spoon the mixture into the pudding bowl, press down well and make a hollow in the centre. Stand the bowl in an ANTA baking dish filled with water, then cover with a small plate and cook for 6 hours. Check the baking dish occasionally as the water may need topping up.
Allow cooling. Stored in a dry cupboard until Christmas and the pudding will keep for up to a year.
On the day of serving, steam for an hour before turning out on an ANTA serving plate. Heat a tablespoon of whisky and set alight, pouring over the pudding while still flaming. Serve with extra thick cream or whisky butter.