Iced Christmas Pudding
|Dried fruits||1 1⁄4 Pound (625 Gram Soft, 'No Need To Soak' Apricots, Prunes, Figs Or Dates)|
|Seedless raisins||4 Ounce (125 Gram)|
|Currants||1 Ounce (30 Gram)|
|Chopped mixed peel/Chopped glace cherries||1 Ounce (30 Gram)|
|Dark rum/Orange liqueur||1⁄4 Pint (150 Milliliter)|
|Gelatin powder||1⁄2 Ounce (22 Gram)|
First assemble the dried fruits in a bowl, letting the apricots dominate - I use 250 g/8 oz apricots (halved) and 125 g/4 oz of each of the other fruits.
Put the raisins, currants and peel or cherries into a small saucepan with the thinly-pared rind of the lemon and the cinnamon stick.
Add 300 ml/1/2 pint of the wine, bring very slowly to the boil, simmer for 5 minutes, then remove from the heat.
Squeeze the juice from the lemon and make the amount up to 150 ml/1/4 pint with the rum or orange liqueur.
Pour this over the fruit.
Remove the lemon peel from the raisin mixture and stir that into the fruit as well.
Add a further 300 ml/1/2 pint of your ruby wine, cover and leave overnight in a warm, but not hot, place.
In the morning, drain the liquid off and remove the cinnamon stick.
Measure the liquid and make it up to 450 ml/3/4 pint with ruby wine.
If there is a little left over, use it for the next step.
Take a few spoonfuls of ruby wine or the liquid from the soaked fruit and put it into a small saucepan.
Sprinkle the gelatine on top and allow it to become sponge-like until all the liquid has disappeared.
Heat very gently until the liquid is clear.
Remove from the heat and add to the soaking mixture.
Arrange the prepared fruit in a 1.5 or 1.75 litre/2 1/2 or 3 pint pudding-basin, perhaps making a pattern on the base with some of the apricots.
Pour in the liquid, cover, and leave to set and chill for several days.
To serve, plunge the bowl up to the rim in hot water for a few seconds, cover with a serving plate, then quickly invert and turn out the pudding.
To cut this you need a very sharp or serrated knife.
First cut the pudding in half, then into neat segments.