English pudding
This very rich, sweet and dark pudding is a traditional British dessert served after the Christmas meal.
Tools
Ingredients
Serving
100 g
stoned dates, roughly chopped
100 g
dried cranberries
100 g
raisins
100 g
candied cherries
100 g
candied orange peels, roughly chopped
50 g
pecan nuts, roughly chopped
1 tsp
ginger, grated
1 tsp
cinnamon
100 ml
grand marnier
100 g
butter, softened
100 g
dark brown sugar
2
large eggs, beaten
50 g
self-raising flour
85 g
fresh white breadcrumbs
Step by step
In a pan, put dates, cranberries, raisins, candied cherries, candied orange peels and ginger. Add orange juice, orange zest and Grand Marnier and warm gently for 10 minutes. Stir occasionally until juices are absorbed and the mixture is sticky. Set aside to cool.
Place the butter, sugar, eggs and self-raising flour in a bowl of a stand mixer fitted with a Flat Beater. Turn the Speed Control Lever to 6 and mix until creamy.
Add the fruit mixture, nuts, breadcrumbs and cinnamon. Mix on stir speed until just incorporated.
Lightly grease a pudding basin, and line the base with a small disc of parchment paper.
Put the mixture into a pudding basin. Cover the basin with parchment paper and foil. Tie securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the bowl.
Steam, covered with a lid, for 4 hours in a 160C preheated oven. Check the water level during cooking, topping up if necessary.
Leave it to cool. Finish off with icing sugar and decorate with e.g. oranges, cranberries and rosemary.