Image is for illustrative purposes only.
This is the fruit base that gives a sticky Christmas pudding its dark, moist character. Dried dates, figs and prunes are simmered in water with a little bicarbonate of soda until they collapse into a soft, jammy mass, then boiled orange purée, rum, sultanas and currants are stirred through while everything is still warm.
The finished mix is thick, sticky and deeply fruity, with a gentle citrus edge from the orange and just enough rum to lift it. It is made to be folded into steamed puddings and heavy fruit batters, but it also works as a filling for slices and tarts, or spooned into a sponge as a rich fruit layer. It keeps well, so it can be made ahead and left to mature.
Ingredients
The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units',
you can use the Recipe Calculator Tool below the ingredients table.
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Weight Per Unit: 939
Number of Units: 1
Unit Size: batch of sticky fruit mix, about 940 g
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WEIGHT
(grams)
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ALTERNATIVE METRIC
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INGREDIENT
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IMAGE
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CONDITION
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A
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460 |
1.9 cups
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Water
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B
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80 |
2.8 ounces
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Dried Dates
pitted
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roughly chopped |
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C
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40 |
1.4 ounces
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Dried Figs
stems removed
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roughly chopped |
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D
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50 |
1.8 ounces
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Prunes
A prune is a dried plum of any cultivar, mostly Prunus domestica or European Plum. The use of the term for fresh fruit is obsolete except when applied to varieties grown for drying. Most dried prunes are freestone cultivars (the pit is easy to remove), whereas most other plums grown for fresh consumption are clingstone (the pit is more difficult to remove).
pitted
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roughly chopped |
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E
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7 |
0.2 ounce
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Sodium Bicarbonate
Sodium bicarbonate (a.k.a baking soda, bread soda, cooking soda, and bicarbonate of soda), referred to as "baking soda", is primarily used in cooking (baking), as a leavening agent. It reacts with acidic components in batters, releasing carbon dioxide, which causes expansion of the batter and forms the characteristic texture and grain in pancakes, cakes, quick breads, soda bread, and other baked and fried foods. Acidic compounds that induce this reaction include phosphates, cream of tartar, lemon juice, yogurt, buttermilk, cocoa, vinegar, etc. Natural acids in sourdough can be leavened with the addition of small amounts as well. Sodium bicarbonate can be substituted for baking powder provided sufficient acid reagent is also added to the recipe. Many forms of baking powder contain sodium bicarbonate combined with calcium acid phosphate, sodium aluminium sulphate or cream of tartar.
Sodium bicarbonate was sometimes used in cooking vegetables, to make them softer, although this has gone out of fashion, as most people now prefer firmer vegetables. However, it is still used in Asian and Latin American cuisine to tenderise meats. Baking soda may react with acids in food, including vitamin C (L-ascorbic acid). It is also used in breadings such as for fried foods to enhance crispness.
Heat causes sodium bicarbonate to act as a raising agent by releasing carbon dioxide when used in baking. The carbon dioxide production starts at temperatures above 80 °C. Since the reaction does not occur at room temperature, mixtures (cake batter, etc.) can be allowed to stand without rising until they are heated in the oven.
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F
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120 |
4.2 ounces
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Boiled Orange Puree
Boiled orange purée is made by simmering whole oranges, skin and all, until completely soft and then blending them to a smooth paste. It carries the full flavour of the fruit, including the fragrant oils in the peel, with only a mild bitterness.
whole oranges, boiled and blended
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smooth |
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G
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2 |
0.4 teaspoon
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Rum
dark
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H
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120 |
4.2 ounces
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Sultanas
Sultanas are dried seedless white grapes, paler, softer and a little sweeter than raisins. They plump up nicely in cake batters and are a standard fruit for tea cakes and fruit loaves.
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I
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60 |
2.1 ounces
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Currants
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939
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Recipe Calculator Tool
Using this tool, you can alter this recipe for your own requirements. Use the two fields below to generate new weights for the ingredients above.
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Method
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STEP
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ACTION
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DETAIL
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CONDITION
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1 |
Prepare |
Chop B, C and D (dried dates, dried figs and prunes) into small pieces and put them into a large saucepan with A (water). |
Fruit roughly even in size so it softens at the same rate |
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2 |
Simmer |
Bring to the boil, then lower the heat and simmer gently, stirring now and then, for about 10 minutes. |
Fruit plump and beginning to break down |
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3 |
Add |
Take the pan off the heat and stir in E (bicarbonate of soda). Stand back, as the mixture will foam up. |
Foaming settles and the fruit turns darker and softer |
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4 |
Mash |
Stir and mash the hot fruit against the side of the pan, or pulse briefly with a stick blender if you want a smoother mix. |
Thick and sticky, with some fruit texture left |
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5 |
Combine |
While still warm, stir in F, G, H and I (boiled orange purée, rum, sultanas and currants) and mix well. |
Dried fruit evenly spread through the mixture |
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6 |
Rest |
Cover the pan and leave the mix to cool completely at room temperature so the sultanas and currants swell in the warm liquid. |
Cold, thick and glossy, with no free liquid sitting on top |
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7 |
Store |
Transfer to a clean airtight container and refrigerate until needed. |
Keeps for several weeks chilled; flavour improves after a few days |
Important Notes
This quantity makes about 940 g of fruit mix, enough for one large steamed Christmas pudding or a tray of fruit slices. Cool it completely before folding it into any batter, or the raising agents and eggs will be affected. It thickens further as it chills, so stir it well before use; if it is too stiff, warm it gently or loosen with a spoonful of water. Stored in an airtight container in the fridge it keeps for several weeks and the flavour deepens with time. To make the boiled orange purée, simmer whole washed oranges in water until a knife passes through easily, drain, cool and blend to a smooth paste.
Tools & Arrangements
Large heavy-based saucepan, chopping board and knife, wooden spoon, stick blender (optional), digital scales, airtight storage container.
