Last minute Christmas puddings

In the rush around Christmas, we often find we miss the traditional pudding making day, Stir Up Sunday.


However we are lucky this year as Carol's dad has made us a homemade pudding. This is currently sitting smugly in our larder waiting to be steamed and served up with lashings of rum sauce.  

Plan B was to buy one of Pudding Lanes delicious award winning puddings, we had the chance to sample them a few weeks ago and they were simply delicious. Supplied in eight flavours including Triple Chocolate and Macadamia and Brandy we plumped for the Date and Toffee version which was delicious served with custard after our Sunday lunch.  Sadly we were too busy gobbling it up to remember to take any pictures.



Plan C (we always have a Plan C), was to make a last minute pudding.  Golden Christmas Pudding contains Golden Syrup and is really easy to make just taking 15 minutes to prepare and no time needed to allow it to mature.

Golden Christmas Pudding

Serves: 8

Time to prepare: 15 minutes, plus overnight standing
Cooking time: 3 hours, plus 1 hour to reheat

What you will need:

115g butter or margarine
115g Light Brown Soft Sugar
2 medium eggs, beaten
75g self-raising flour
2 tbsp Lyle's Golden Syrup
Grated zest and juice 1 small orange
1 tsp ground cinnamon
¼ tsp grated nutmeg
75g raisins
125g sultanas,
75g ready-to eat dried apricots, chopped
75g dried sour cherries or cranberries
50g cut mixed peel
3 balls of stem ginger in syrup, finely chopped
1 apple, peeled and grated
75g fresh brown breadcrumbs

To decorate:
Small bunch of red grapes,
1 egg white
Caster sugar
Holly sprig
 
How to make it:

Cream the butter or margarine with the Light Brown Soft Sugar, then gradually beat in the eggs with a little flour. Once the eggs have been added, stir in the remaining flour, spices and Lyle's Golden Syrup.

Add the orange zest and juice, the dried fruits and the mixed peel.

Slowly stir in the breadcrumbs so that the mixture should have a soft dropping consistency.

Butter and line the base of a 1.2litre/2 pint pudding basin with a small round of baking parchment. Stir the pudding, then turn into the pudding basin and smooth the top. Cover the pudding with a double sheet of baking parchment which has a pleat in the centre to allow for expansion. Then cover with either a pudding cloth or tin foil with a pleat in the middle.

Place in the top of a steamer, placed over a pan of gently simmering water, and steam for 3 hours. Remember to top up the pan with boiling water as necessary. This pudding can be eaten immediately or stored for two weeks. To store, once cooked, re-cover with fresh paper then store in a cool dark place until required. Before serving, steam for a further 1 hour.

To decorate:

Wash the grapes and dry, dip in egg white then toss in caster sugar and set aside to dry.
Serve with rum sauce, custard, cream or ice cream.

We received samples to try for the purpose of writing this article, but HANDS OFF Carol's dads pudding is ours.