RECIPE: Golden Christmas Pudding

With Stir Up Sunday, the date traditionally set aside to make Christmas Pudding, fast approaching on Sunday 21st November, Doves Farm have shared this wonderful recipe for a Golden Christmas Pudding

The Stir Up Sunday tradition harks back to Victorian times, when people would get together to stir the pudding five weeks ahead of Christmas day. So, as well as being the perfect opportunity to create a delicious show-stopper certain to impress guests, Stir Up Sunday is also a chance to spend quality time with friends and family and get excited about the festivities ahead. For a lighter alternative, try the Golden Christmas Pudding, made using breadcrumbs and sweet dried apricots.

So, on Stir Up Sunday, why not start as you mean to go on this festive season and Bake Yourself a Merry Little Christmas!

Golden Christmas Pudding

Makes 1 pudding

Free from Soya

Vegetarian 

Equipment: 1.1lt/2pt pudding basin, large saucepan or microwave, parchment, kitchen foil and mixing bowl, heatproof serving plate, small saucepan for flaming.

Ingredients

Pudding

200g dried apricots

75g butter, melted

1 orange, grated rind

100g caster sugar

1 tsp mixed spice

2 tbsp orange liqueur or fruit juice

2 tbsp orange juice

1 egg

100g sultanas

50g mixed glacé peel

50g breadcrumbs

25g Doves Farm Organic Self Raising White Flour

butter, for basin

fresh rosemary, to decorate

cream, to serve

To flame

3 tbsp brandy or rum

Method 

Pudding

  1. Rub some butter generously around the inside of a 1.1lt/2pt pudding basin.
  2. Cut two circles of parchment paper to fit inside the top diameter of the basin.
  3. Put the apricots into a blender and pulse until they are the size of peas.
  4. Melt the butter.
  5. Finely grate the orange rind into the blender bowl, add the sugar, mixed spice, melted butter, orange liqueur, orange juice and egg.
  6. Pulse to combine.
  7. Add the sultanas, glacé peel, breadcrumbs and flour and stir until well mixed.
  8. Tip the mixture into the prepared pudding basin and smooth the top.
  9. Press the circles of parchment paper onto the top of pudding.

Cooking the Pudding in a Saucepan

  1. Cover the basin with kitchen foil, tucking it in well over the outer rim.
  2. Stand the pudding in the bottom of a large pan and add boiling water until it comes halfway up the pudding basin.
  3. Put the lid on the pan and simmer gently for 2 hours. Lift the lid occasionally and add more boiling water to keep the level halfway up the pudding basin.
  4. Once cooked, allow the pudding to cool without removing the kitchen foil and parchment.
  5. Store the pudding in a cool dark place for up to two months and re-heat to serve.

Cooking the Pudding in a Microwave

  1. Cover the pudding with cling film and cut a hole in the top for steam to escape.
  2. Cook on high power (800w) for 3 minutes, leave to stand for 3 minutes and cook for a further 3 minutes.
  3. Allow the pudding to cool completely.
  4. Remove the cling film and cover the basin tightly with kitchen foil.
  5. Store the pudding in a cool dark place for up to two months and re-heat to serve.

To Re-Heat the Pudding in a Saucepan

  1. Remove the kitchen foil and replace the parchment layer.
  2. Re-cover the basin with kitchen foil, tucking in well at the outer rim.
  3. Stand the pudding in the bottom of a large pan and add boiling water until it comes halfway up to the pudding basin.
  4. Put the lid on the saucepan and simmer gently for 60 minutes.
  5. Carefully take the pudding basin out of the saucepan.
  6. Remove the kitchen foil and parchment, run a knife around the edge of the pudding, place a plate on top of the pudding basin and invert them. The pudding may take a few minutes to slide onto the plate.
  7. Add a sprig of rosemary to the top of the pudding and serve with cream.

To Re-Heat the Pudding in a Microwave

  1. Remove the kitchen foil and replace the parchment layer.
  2. Loosely cover the pudding with cling film.
  3. Cook on high power (800w) for 3 minutes, leave to stand for 2 minutes.
  4. Remove the cling film and parchment, run a knife around the edge of the pudding, place a warm plate on top of the pudding basin and invert them.
  5. The pudding may take a few minutes to slide onto the plate.
  6. Add a sprig of rosemary to the top of the pudding and serve with cream.

Flaming the Pudding (optional)

  1. Turn out the re-heated Christmas pudding onto a warm, heatproof plate.
  2. Measure the brandy or rum into a small saucepan and warm it over a gentle heat without letting it boil.
  3. Remove the pan from the heat, tilt it sideways and carefully ignite the fumes with a match or lighter. Immediately pour the flaming liquid over the pudding.
  4. Before the flame subsides, tilt the serving plate and spoon any liquid back over the pudding.
Minerva Studio
Author: Minerva Studio