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Next level Christmas pudding

Next level Christmas pudding topped with whole cherries and almonds

Next level Christmas pudding

Name: Next level Christmas pudding
Prep time: 40 min
Cook time: 4 h
Total time: 4 h 40 min
Yield: 6
Ingredients: 100g sultanas; 100g raisins; 50g dried figs chopped; 50g mixed peel; 150g glacé cherries (we used morello glacé cherries), 50g halved; 50g stem ginger chopped, plus 1 tbsp of the syrup from the jar; small piece of ginger peeled and finely grated; 1 small apple peeled, cored and grated; 1 small orange zested and juiced; 80g light muscovado sugar; ½ tsp mixed spice; 6 tbsp brandy; 60g butter frozen, plus 15g softened butter and extra for the basin; 1 egg beaten; 50g ground almonds; 50g blanched almonds 1⁄2 chopped, 1⁄2 left whole; 50g self-raising flour; 60g fresh breadcrumbs made from sourdough or brioche if possible; brandy butter custard or double cream, to serve

Barney Desmazery

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Serves 6

More effort

Prep: 40 mins

Cook: 4 hrs

(or 30 mins in the microwave)

A star rating of 4.7 out of 5.11 ratingsRate

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Update the traditional Christmas pud to include more of what you love - cherries, almonds and figs are a feature of this pudding and make it super special

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

100g sultanas
100g raisins
50g dried figs

chopped
50g mixed peel
150g glacé cherries

(we used morello glacé cherries), 50g halved
50g stem ginger

chopped, plus 1 tbsp of the syrup from the jar
small piece of ginger

peeled and finely grated
1 small apple

peeled, cored and grated
1 small orange

zested and juiced
80g light muscovado sugar
½ tsp mixed spice
6 tbsp brandy
60g butter

frozen, plus 15g softened butter and extra for the basin
1 egg

beaten
50g ground almonds
50g blanched almonds

1⁄2 chopped, 1⁄2 left whole
50g self-raising flour
60g fresh breadcrumbs

made from sourdough or brioche if possible
brandy butter

custard or double cream, to serve

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Nutrition: Per serving

kcal625
fat22g
saturates8g
carbs88g
sugars58g
fibre3g
protein8g
salt0.7g

Method

step 1

Put the sultanas, raisins, figs, mixed peel, halved glacé cherries, stem ginger, fresh ginger, grated apple and the orange zest in a bowl with the sugar and mixed spice. Pour in the orange juice and brandy, and stir well. Cover and leave to soak for at least 2 hrs, or overnight. If you don’t have time, put in a heatproof bowl and microwave for 1-2 mins until the dried fruit has plumped up, then leave to cool completely.
step 2

Butter a 1-litre pudding basin and put a disc of baking parchment in the base. Stir the egg into the fruit mixture, then stir in the ground almonds and chopped blanched almonds, the flour and breadcrumbs. Finally, coarsely grate in the frozen butter, stirring the mixture frequently so it disperses evenly. Set aside.
step 3

For the topping, mix the softened butter and ginger syrup together, and spoon into the base of the basin. Arrange the whole cherries and almonds over the butter mixture in a single layer, easing some up the side, too. (Chop and stir in any leftover cherries and almonds.)
step 4

Spoon the batter into the basin, being careful not to disturb the topping too much, and smooth the surface using the back of the spoon. Cover with a sheet of baking parchment and a sheet of foil, folding a pleat down the centre to allow the pudding enough room to expand. Secure by tying tightly with kitchen string. Stand the basin in a deep, large pan on a trivet or upturned saucer, and pour boiling water from the kettle around it, so it comes about a third of the way up the side of the basin.
step 5

Cover the pan with the lid and steam the pudding for 4 hrs, topping up with more water when necessary so the pan doesn’t boil dry. Alternatively, omit the sheet of foil, place the pudding on the plate and microwave on medium for 20-25 mins until cooked through and a skewer inserted into the middle comes out clean. Or, lower the pudding into a slow cooker, pour boiling water around the sides as before, cover and cook for 8 hrs on low, topping up with more water when needed. If making ahead, leave to cool completely, then store in a cool, dry place for up to two months – you can feed the pudding with more brandy in the weeks leading up to Christmas, if you like. To reheat, steam or slow-cook the pudding for 1 hr, or microwave (without foil) for 8-10 mins before turning out.

Recipe from Good Food magazine, November 2022

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A star rating of 4.7 out of 5.11 ratings

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