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Guinness, treacle & ginger pudding

Ingredients

  1. Step 1 500g mixed dried fruit
  2. Step 2 100g stoned date or prunes, chopped
  3. Step 3 100g stem ginger , drained and chopped, plus 2 tbsp syrup
  4. Step 4 zest and juice 2 oranges
  5. Step 5 225ml Guinness
  6. Step 6 a little butter , for greasing
  7. Step 7 50g whole almond , roughly chopped
  8. Step 8 200g suet
  9. Step 9 2 eating apples , grated
  10. Step 10 100g dark muscovado sugar
  11. Step 11 5 tbsp black treacle
  12. Step 12 100g self-raising flour
  13. Step 13 85g soft white breadcrumb
  14. Step 14 100g ground almond
  15. Step 15 1 tbsp mixed spice
  16. Step 16 1 tsp ground ginger
  17. Step 17 ½ tsp ground cloves
  18. Step 18 3 large eggs
  19. Step 19 brandy , to serve (optional)
Guinness, treacle & ginger pudding
Calories: 527 Carbohydrate: 70 g Protein: 7 g Fat: 23 g
Cook time: 380 minutes Prep time: 20 minutes Total time: 400 minutes Servings: 21

TAGS

Dessert British Basin pudding Christmas pud Christmas pudding Indulgent James Martin Make Ahead Make in advance November Prepare Xmas pudding

Directions

  1. Step 1 Mix together the dried fruit, ginger, orange zest and juice, and Guinness in a bowl. Cover and leave to soak overnight.
  2. 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.
  3. 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.
  4. 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.