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Christmas pudding
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Total Time: 4 hours 30 minutes
Light and flavorful Christmas pudding recipe inspired by my Nan, effortless to make yet bursting with dynamic flavors. Enjoy a modern twist on a classic favorite.
Ingredients:
unsalted butterfor greasing
150 g Medjool dates
150 g dried apricots
150 g pecan nuts
75 g crystallized ginger
1small sprig of fresh rosemary
150 g dried cranberries
150 g raisins
150 g suet
150 g plain flour
75 g fresh breadcrumbs
200 ml semi-skimmed milk
1 large free-range egg
1clementine
golden syrup
barrel-aged Bourbon
Instructions:
Prepare the pudding bowl by greasing it with butter. Destone the dates and finely chop them along with the apricots, pecans, ginger, and rosemary either by hand or in a food processor. Combine this mixture in a bowl with cranberries, raisins, suet, flour, breadcrumbs, milk, egg, clementine zest, and juice. Mix well, then transfer the mixture into the greased bowl. Cover with greaseproof paper and foil, securing with string, and place in a saucepan filled halfway with water. Boil, then simmer for 4 hours, checking and adding water as needed. Once cooked, invert the pudding onto a plate. Serve with a drizzle of golden syrup and Bourbon, or flambe it for a showstopping finish. Accompany with cream, custard, or ice cream. Serve and enjoy!