Guinness, treacle & ginger pudding
Rich, dark and spicy - prepare enough mixture for two basins, one for Christmas day and the other to give as a gift
Difficulty and servings
MAKES 2 x 1.2 litre puddings, each pudding serves 6
Preparation and cooking times
Prep 20 mins
Cook 6 hrs
plus overnight soakingNo need to freeze
- Mix together the dried fruit, ginger, orange zest and juice, and Guinness in a bowl. Cover and leave to soak overnight.
- Grease 2 x 1.2-litre pudding basins. Boil a kettle of water. To prepare your steamers, put a snug-fitting upturned bowl or plate in the base of 2 large, deep saucepans, big enough to hold your pudding basins. Add the remaining ingredients (except brandy) to the fruit mixture and stir well, making sure there are no pockets of flour. Divide between your prepared basins and cover with buttered baking parchment and a foil lid. Tie with string to secure and make a handle for easy lifting.
- Stand the puddings on the upturned bowls or plates in your saucepans. Pour in enough boiling water to come halfway up the sides of the basins, cover with a tight-fitting lid and steam for 6 hrs, topping up with water if necessary. If your lids start to rattle as the puddings cook, place a couple of heavy cans on top to hold them down. Once cooked, the puddings can mature for up to 1 year in a cool dark place, so if you only eat one this year, that's fine.
- To serve, reheat in a steamer for 1 hr until piping hot all the way through. Flame with brandy, if you like, as you bring it to the table.
STIR-UP SUNDAY
Get ahead for Christmas by making this pudding on Stir-up Sunday. It's the last Sunday before Advent, is the traditional start of the Christmas season, and falls on 25 Nov in 2012. It is thought that the name originated from the collect for the day from the Book of Common Prayer, which begins: 'Stir up, we beseech thee, O Lord...' and unintentionally reminds churchgoers that it's time to make the Christmas pudding!
PER SERVING
527 kcalories, protein 7g, carbohydrate 70g, fat 23 g, saturated fat 9g, fibre 3g, sugar 58g, salt 0.4 g
Recipe from Good Food magazine, November 2012.
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http://www.bbcgoodfood.com/recipes/2604660/
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Ingredients
- 500g mixed dried fruits
- 100g stoned dates or prunes, chopped
- 100g stem ginger , drained and chopped, plus 2 tbsp syrup
- zest and juice 2 oranges
- 225ml Guinness
- a little butter , for greasing
- 50g whole almonds , roughly chopped
- 200g suet
- 2 eating apples , grated
- 100g dark muscovado sugar
- 5 tbsp black treacle
- 100g self-raising flour
- 85g soft white breadcrumbs
- 100g ground almonds
- 1 tbsp mixed spice
- 1 tsp ground ginger
- ½ tsp ground cloves
- 3 large eggs
- brandy , to serve (optional)
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Not just for Christmas pud, this brandy butter goes perfectly with mince pies or spread over toasted panettone
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This take on a traditional accompaniment has zesty citrus flavours and you can make it ahead to save time
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Difficulty and servings
MAKES 2 x 1.2 litre puddings, each pudding serves 6
Preparation and cooking times
Prep 20 mins
Cook 6 hrs
plus overnight soakingNo need to freeze
Ingredients
- 500g mixed dried fruits
- 100g stoned dates or prunes, chopped
- 100g stem ginger , drained and chopped, plus 2 tbsp syrup
- zest and juice 2 oranges
- 225ml Guinness
- a little butter , for greasing
- 50g whole almonds , roughly chopped
- 200g suet
- 2 eating apples , grated
- 100g dark muscovado sugar
- 5 tbsp black treacle
- 100g self-raising flour
- 85g soft white breadcrumbs
- 100g ground almonds
- 1 tbsp mixed spice
- 1 tsp ground ginger
- ½ tsp ground cloves
- 3 large eggs
- brandy , to serve (optional)
PER SERVING
527 kcalories, protein 7g, carbohydrate 70g, fat 23 g, saturated fat 9g, fibre 3g, sugar 58g, salt 0.4 g
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02 December 2012
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