Ingredients
- 120g butter
- 2 onions, finely chopped
- 125g smoked bacon lardons
- 10 sage leaves, shredded
- 100g mixed raisins and cranberries, plumped up in boiling water
- 500g white breadcrumbs
- Zest and juice of 2 clementines
- A good pinch of grated nutmeg
- ½ tsp mixed spice
- Salt and pepper
- 350ml warm milk
- 2 eggs, beaten
- Butter for brushing
1 Set the oven to 185 degrees.
2 Melt the butter in a pan and add the onions, bacon lardons and sage.
3 Cook over a low heat till everything is soft, jammy and without colour, for about 15 minutes. Remove from the heat.
4 Drain the water off the fruit and add to the onions.
5 Fold in the breadcrumbs, along with the zest and juice of the clementines.
6 Add the spices and season then add the milk and eggs. Mix everything together.
7 Take two sheets of foil and brush the shiny side with butter then roll the stuffing in the foil to form two large sausage-shaped puddings. This can be done a day or two in advance.
8 Bake the puddings for 45 minutes then cut into steamy wedges to serve.
