Christmas Pudding Dried Fruit, Pecans, Ginger, Rosemary, Bourbon and Golden Syrup
This is Jamie Oliver's ultimate Christmas Pudding from his new Christmas Cookbook.
From the book
Jamie Oliver’s Christmas Cookbook
Jamie Oliver's classic recipes for Christmas
All the recipes you'll need, from basics and starters to party food and edible gifts
Indulgent crowd-pleasers with Jamie's signature twists
Introduction
This is based on my dear Nan’s beautiful pudding recipe, which gives you a much lighter result than a traditional Christmas pud. It has more dynamic flavours, and is super-easy to make – this is exactly the way I like it best. Enjoy!
Ingredients
| unsalted butter, for greasing | |
| 150g | Medjool dates |
| 150g | dried apricots |
| 150g | pecan nuts |
| 75g | crystallized ginger |
| 1 small sprig | of fresh rosemary |
| 150g | dried cranberries |
| 150g | raisins |
| 150g | suet |
| 150g | plain flour |
| 75g | fresh breadcrumbs |
| 200ml | semi-skimmed milk |
| 1 | large egg |
| 1 | clementine |
| golden syrup | |
| barrel-aged Bourbon |
Essential kit
You will need: 1.5 litre pudding bowl, greaseproof paper, tin foil and string
Method
Grease a 1.5 litre pudding bowl with butter. Destone your dates, then, by hand or in a food processor, finely chop the flesh with the apricots, pecans, ginger and rosemary leaves. Place it all in a mixing bowl with the cranberries, raisins, suet, flour, breadcrumbs and milk. Crack in the egg, finely grate in the clementine zest, squeeze in the juice and mix it all together really well.
Tip the mixture into the greased bowl and cover with a single layer of greaseproof paper and a double layer of tin foil. Tie a piece of string around the bowl to secure
them in place and make it watertight, then sit it in a large, deep saucepan and pour in enough water to come halfway up the sides of the bowl. Bring the water to the boil, cover the pan with a tight-fitting lid, and reduce to a simmer for 4 hours.
Check the water regularly, and keep topping it up with boiling water, if needed.
When the time’s up, lift out the bowl, remove the foil and paper, then carefully turn the pudding out on to a plate ready to serve, or leave to cool and reheat just before you need it. You can either drizzle it with golden syrup and a swig of Bourbon – gorgeous – or be a bit more flamboyant and gently heat a good few swigs of Bourbon just to warm it, then strike a match to the pan (stand back!), let it flame, and carefully pour it over your pudding. Present it to your guests and sing some Christmassy songs, then when the flame subsides drizzle with golden syrup. Serve with cream, custard or even ice cream.
Love your leftovers: Cold leftovers are delicious with a slice of British cheese, such as Lancashire, or in a Christmas sundae.
Calories 627kcal | Fat 33.8g | Sat Fat 11.4g | Protein 7.8g | Carbs 74g | Sugars 49.6g | Salt 0.3g | Fibre 5g
