This pudding has all the incredible flavours of Christmas; it is moist, juicy and bizarrely light but sticky enough to meet tradition. (Each of the smaller puddings serves 4 - 6. The larger puddings serve up to 8 people.)
Steep the fruit: collect all the dried fruit together. If necessary, chop any larger pieces so all the fruit is roughly the same size.
Add the brandy and stir to mix.
Cover with cling film and leave to sit overnight.
Prepare the cooking basins and lids: (See images in the post above) Lay the lid on some baking parchment and mark the size of the lid. Trim the paper.
Fold the paper over but fold it slightly less than the full half. Turn the paper over.
Lift up and press over the top half so that there is a pleat in the centre of the paper – this allows for any expansion of the pudding.
Check it fits inside the lid – you may need to trim the edges slightly to fit.
Grease the side of the baking parchment which will be on the pudding and also grease the basins with butter.
Add the remaining ingredients to the fruit: rip the bread into pieces, put into a food processor and process until you have fine breadcrumbs.
Finely chop the stem ginger and mix with the syrup from the jar.
Peel and core the apples and grate with a box grater.
Add the flour, suet and breadcrumbs to a large mixing bowl. Stir to mix.
Then add the sugar, spice and salt and mix thoroughly. Tip onto the dried fruit and brandy mix.
Now add the ginger, grated apple, orange zest and orange juice.
Beat the eggs and add to the bowl.
Mix everything together thoroughly.
Divide equally between your prepared pudding bowls. Press the mixture down quite firmly and flatten the surface.
Cover with the baking parchment, greased side down and seal with the lids.
Cook your puddings for 3½ hours. You can do this in the steam oven – the slow cooker or a saucepan. (See Recipe Notes below.)
You can now store the pudding, in a cool, dry and dark location, until Christmas.
All you need to do is to steam the pudding again – for 3½ hours again, following the same instructions. If you use the slow cooker, it should not get in the way of any other cooking you are doing!
To serve: remove the lid and loosen the edges with a knife, if necessary.
Place a warmed plate over the top of the pudding and turn both over together at the same time to invert the pudding. Use oven gloves as the bowl will be very hot. You may need to give the bowl a little shake or pat for the pudding inside to release.
Serve on the warmed plate.
To light the pudding, heat some brandy in a small pan. When it is very hot, but not boiling, (you don’t want it to boil, or you will loose some alcohol and this is what burns) you can either:
- pour it over the pudding and then light it, OR
- light the brandy in the pan and then pour the burning alcohol over the pudding.
Serve with: custard, fresh cream, white sauce, brandy butter and/or ice cream.
Equipment:
Cover pudding basins with foil?
Nigella says that she covers her pudding basins with foil to remove any chance of water getting into the pudding, particularly if your lid is not a good fit. I have never had to do this, but if you are concerned at all, it is a great tip.
Different Ways to Steam:
Unless you have a steam oven, steaming can put people off – you have to keep an eye on the pan to make sure it has not run out of water and it can create a lot of condensation in the kitchen. I have a solution to that! I steam puddings in a Slow Cooker. You can buy simple Slow Cookers from around £25 and they are worth every penny. I bought mine years ago, it cost £20 and it is still going strong.
Although you still need to ensure the slow cooker doesn’t run dry, I’ve steamed Christmas puddings in it for 3½ hours and I have not needed to top up the water. Also, you do not get the condensation in the kitchen. It really is a fabulous way to steam puddings and it keeps the hob clear when you are trying to cook so many other things.