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Festive Pudding Recipe

Name: Festive Pudding
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 8
Ingredients: 150 g white breadcrumbs; 225 g mixed dried fruit; 175 g dark brown sugar; 150 g shredded vegetable suet; 75 g self-raising flour; 75 g chopped walnuts; 1 tsp mixed spice; 1 tsp ground cinnamon; 1 medium carrot, grated; 2 large eggs, whisked; 50 ml dark rum; 50 ml stout or beer; Zest of 1 orange

Stashcook

This is a special sweet treat called Festive Pudding. It's made with dried fruits, spices, and a secret twist. You mix everything together and cook it. Then you can eat it with a yummy sauce or cream!

Ingredients

150 g white breadcrumbs

225 g mixed dried fruit

175 g dark brown sugar

150 g shredded vegetable suet

75 g self-raising flour

75 g chopped walnuts

1 tsp mixed spice

1 tsp ground cinnamon

1 medium carrot, grated

2 large eggs, whisked

50 ml dark rum

50 ml stout or beer

Zest of 1 orange

Method

Combine breadcrumbs, mixed dried fruit, dark brown sugar, vegetable suet, self-raising flour, chopped walnuts, mixed spice, ground cinnamon, and grated carrot in a large mixing bowl.

Add the whisked eggs, dark rum, stout or beer, and orange zest to the bowl. Mix well until all ingredients are fully incorporated. If the mixture is too dry, add a little more beer or stout until it reaches a moist but not runny consistency.

Grease a 1-litre pudding basin and spoon the mixture into it. Press down gently to remove any air pockets.

Cover the top with a double layer of greaseproof paper, then cover with a layer of aluminum foil. Secure with string to ensure it's tightly sealed.

Place the pudding basin on a trivet or an upturned saucer in a large pot. Fill the pot with water until it comes halfway up the sides of the basin. Cover the pot with a lid and bring to a simmer.

Steam the pudding for 1 hour and 30 minutes, checking the water level occasionally and topping up with boiling water as needed.

Carefully remove the pudding from the pot and let it cool slightly before removing the paper and foil. Invert onto a serving plate.

Serve warm with custard, brandy butter, or a drizzle of cream.