Stem ginger Christmas pudding
- December 2010
- Makes 1 X 1.2 Litre pudding (for 8), 1 X 600ml pudding (for 4) and 1 X 300 ml pudding (for 2)
- Takes 30 minutes to make, 5-6 hours to cook and reheat, plus overnight soaking
This is a traditional Christmas pudding with a difference – the dried fruit and spice are livened up with chewy stem ginger.
Or, for another twist on old-fashioned Christmas pudding, serve this sloe gin-infused figgy pudding at your Christmas table.
- 13g (5.8g saturated)
- 60g (45.2g sugar)
- 225g pitted dates, roughly chopped
- 150ml dark rum
- 225g currants
- 100g raisins
- 100g sultanas
- 100g good-quality candied peel, chopped
- 100g stem ginger, chopped, and 4 tbsp of the syrup
- Finely grated zest and juice of 1 large lemon
- 1 large (about 300g) Bramley apple, peeled, cored and coarsely grated
- 100g self-raising flour
- ½ tsp freshly grated nutmeg
- ½ tsp ground ginger
- 1½ tsp mixed spice
- Pinch of salt
- 100g light muscovado sugar
- 100g fresh white breadcrumbs
- 150g shredded beef suet, vegetable suet or melted unsalted butter
- 50g blanched almonds, chopped
- 2 large, free-range eggs, beaten
- 120ml barley wine
- Butter, melted, for greasing
- Put the dates in a pan with the rum and heat gently for 5 minutes until mushy. Stir in the dried fruit, candied peel, stem ginger and syrup, lemon zest and juice. Transfer to a big bowl, cover and leave overnight.
- The next day, stir the grated apple into the soaked fruit. Sift in the flour, spices and salt, then add the sugar, breadcrumbs, suet/butter, almonds, eggs and barley wine. Mix well.
- Divide among pudding basins and level the surfaces. For each basin, cut a sheet of foil big enough to cover the top generously, cover with a layer of baking paper, then brush the paper with melted butter. Fold a pleat down the centre of the sheets, then cover the top of each pudding basin, foil-side up. Smooth it down the outside, keeping the pleat in place to allow the pudding to rise, and tie in place under the rim with a double length of string. Use another double length of string to make a handle. Trim the foil and paper to about 3cm from the string.
- Put trivets – or upturned saucers – into 3 pans large enough for each basin to fit comfortably, then add 4-5cm water and bring to a vigorous simmer. Carefully lower each pudding into a pan, cover and leave to steam for 4 hours for the 2 larger puddings and 2½ hours for the small one, checking the water now and then and topping up with boiling water when necessary. Remove and leave to cool. Re-cover with new baking paper and foil, then store in a cool larder or fridge until needed.
- To reheat, steam as above for 1-2 hours, depending on the size. Turn out onto a plate and serve with cream.
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