One-cup wonder Christmas pudding

Doug Sherring

Ingredients

1 cup	Raisins
½ cup	Sultanas
½ cup	Dried cranberries (Main)
1 cup	Self raising flour, sifted
1 cup	Sugar, muscardo
1 cup	Panko breadcrumbs
1 cup	Mixed nuts, chopped. We used cashews, almonds and pistachio
1 tsp	Ground cinnamon
1 tsp	Mixed spice
1 tsp	Orange, zest
1 cup	Milk
1	Large egg, lightly beaten
1 to grease	Butter

To Serve

1	Chopped nuts
1	Custard
1	Vanilla ice cream

Directions

1. In a large mixing bowl, add the first 6 ingredients and the nuts with the spices and zest. Stir in the eggs and the milk.
2. Pour this batter into a well-greased 1.5 litre pudding bowl. Cover with a buttered, pleated sheet of baking paper.
3. Cover this with a pleated sheet of tin foil, tied securely around the bowl.
4. Place the bowl on a trivet in a large pot. Fill the pot with boiling water to at least halfway up the bowl.
5. Cover with a tight-fitting lid and simmer for 2.5 hours.
6. Check the water level every half an hour and top up if required.
7. To serve, uncover the pudding and invert onto a serving plate.
8. Decorate with some more chopped nuts and offer custard, cream or vanilla ice cream.