Guinness, treacle & ginger pudding
- Preparation and cooking time
- Plus overnight soaking
- Makes 2 x 1.2 litre puddings, each pudding serves 6
Rich, dark and spicy - prepare enough mixture for two basins, one for Christmas day and the other to give as a gift
- 500g mixed dried fruit
- 100g stoned date 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 almond , roughly chopped
- 200g suet
- 2 eating apples , grated
- 100g dark muscovado sugar
- 5 tbsp black treacle
- 100g self-raising flour
- 85g soft white breadcrumb
- 100g ground almond
- 1 tbsp mixed spice
- 1 tsp ground ginger
- ½ tsp ground cloves
- 3 large eggs
- brandy , to serve (optional)
- STEP 1
Mix together the dried fruit, ginger, orange zest and juice, and Guinness in a bowl. Cover and leave to soak overnight.
- STEP 2
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.
- STEP 3
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.
- STEP 4
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.