Ingredients
11 oz can mandarin oranges2 oz sultanas
2 oz raisins
2 Tbsp sherry (Harvey's Bristol Cream)
3 oz glacé cherries
4 oz butter
4 oz icing sugar
2 oz ground almonds
8 trifle sponges
2 Tbsp milk
5 fl oz double cream
Method
Lightly butter a 1 pint pudding basin.Drain mandarins.
Place sultanas and raisins in a small bowl and add the sherry.
Cut the cherries into quarters and chop the mandarins.
Cream the butter and icing sugar until light and fluffy.
Fold in ground almonds and cherries.
Crumble in the sponges and fold in the mandarins, sultanas, raisins and sherry.
Place this mixture into the buttered pudding bowl, pressing down firmly and levelling the top with the back of a spoon.
Cover with foil and chill in the fridge for up to 4 days.
Remove from the fridge and uncover.
Run a knife round the top and dip in warm water for 30 seconds before upending onto a serving plate.
Whip the cream and cover the pudding to look like a snowball.
Serve as is or decorate as you like.
Merry Christmas!
This pudding is a family tradition on my husband's side of the family too, I make it every year now. I was planning on making it for desert for a pre-christmas sunday lunch with friends. I've since found out that one of them is allergic to oranges. I wondered about using pineapple instead. . . have you ever tried a different fruit? Do you think pineapple would work?
ReplyDeleteI've not tried a different fruit, but I like the idea of using pineapple instead, I think it might work quite well. Let me know how it goes if you do.
ReplyDeleteHappy New Year Leo,
DeleteI gave the pudding a go using tinned apricots. I didn't think it was as good as the orange version, but it was still very nice. I added extra sherry :) because the apricots were quite a lot dryer than oranges. The apricot version looked exactly the same as the orange one.
Happy New Year to you too. I'm glad it worked. Thank you for letting me know.
ReplyDeleteBeen making this pudding for many years Leo.we love it.
ReplyDeleteHave been using this recipe for donkeys years. My mother got thr recipe from the Family Circle Magazine. Sometimes I substitute the sherry for Amaretto. Works just as well.
ReplyDeleteI made it with pineapple the year we had a 'special' coconut liqueur for Christmas. Was still good, but prefer original.
ReplyDeleteThis is amazing, my Gran owned a hotel in Luton and.made this for her guests , I thought the recipe had gone with her back in the '90s until I just found this 30 years later!! Thank you
ReplyDeleteCan i put the cream on this pudding & then freeze it ??
ReplyDeleteI've been looking for this recipe for many years, since we lost my mum's handwritten recipe book. Thank you so much, I can't wait to make it again 😁👍
ReplyDeleteOMG I was so glad to find this recipe! My mum made this every Christmas for years (since the 1980's) and now I can take up the mantle! Certainly a family favourite! Thank you for posting ❤️
ReplyDeleteThis became a family favourite after finding the recipe in Family Circle magazine in the 1970s. The reci-e was eventuallylly lost and forgotten about until I was talking about alternative Christmas puds with a friend last night. A quick google this morning, and hey presto!! Thank you Leo James!
ReplyDeleteWhen do you add the milk.
ReplyDeleteThis pudding was something my mum used to make every Christmas. I thought the recipe had been lost, s ok I was so happy to fine it here. Thanks so much.
ReplyDeleteBeen making this for many years too after my aunt introduced it to us back in the 80s. Can you freeze it before adding the cream as we didn't actually manage to eat it yesterday and now there are only 2 of us so would rather freeze if I can
ReplyDelete