Advertisement

Ingredients

For the brandy syrup

To serve

Method

  • STEP 1

    Heat oven to 180C/fan 160C/gas 4. Pour 300ml boiling water over the chopped dates and set aside. Butter a 1.4-litre pudding basin and put a disc of baking parchment in the base. Put the butter, sugar, flour, bicarbonate of soda, mixed spice and eggs into a large bowl, then beat with an electric hand whisk until really well blended. Add the cooled date mixture, then beat again to make a sloppy batter.

  • STEP 2

    Stir in the fruits, nuts and ginger, then pour into the pudding basin and place on a baking tray. Bake in the oven for 1 hr, cover the top lightly with foil, then return to the oven for 25 mins more until a skewer inserted into the pudding comes out clean.

  • STEP 3

    Meanwhile, make the brandy syrup. Put the sugar and 50ml water in a pan and stir over the heat until syrupy. Stir in the brandy and remove from the heat. When the pudding is ready, remove from the oven and push a skewer into it in several places. Pour over the brandy syrup so it soaks into the pudding, then cover until ready to serve.

  • STEP 4

    Turn out onto a plate, scatter with the pecans and top with the holly sprig, dusted with icing sugar. Serve with good-quality vanilla ice cream.

RECIPE TIPS
GET AHEAD

The pud will keep in the fridge for 4 days or will freeze for 2 months. To reheat the pudding, cover the basin with cling film, pierce the film a few times, then reheat in the microwave for 5 mins on High. Or, cover the basin with foil and just leave it in the turned-off oven after the turkey has come out. I find the residual heat will warm it perfectly as you eat the main course – you want it warm rather than piping hot.

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.18 ratings
Advertisement
Advertisement
Advertisement