RECIPE: Last Minute Christmas Pudding
Christmas Pudding that only needs making the day before?
Head Cookery School Tutor Bruno’s recipe simplifies this classic, making it a fast recipe which really delivers on flavour. The marscapone and ginger sauce is a revelation too – just try it!
For the pudding (makes 2 servings):
25g dried, pitted prunes
15g chopped, dried dates
40g unsalted butter, softened
40g soft brown sugar
1 egg, (large) separated
25g self-raising flour
15g ground almonds
1 tsp mixed spice
½ tsp bicarbonate of soda
1 tbsp whole milk
Zest of a lemon & orange
for the melted mascarpone & ginger sauce:
1 generous tbsp mascarpone
1 tsp ginger syrup
splash of brandy
- The day before you want to serve the pudding, place all the fruits in a small bowl and pour in the brandy. Use your hands to cover all the fruits in the alcohol and then cover the bowl with cling film. Leave overnight at room temperature.
- Lightly grease the dariole moulds with some non stick spray and place a disc of baking parchment at the bottom of the mould. Pre-heat the oven to 180°C (fan assisted).
- Place the butter and sugar in a large bowl and use a wooden spoon to cream the ingredients until light and fluffy. Beat in the egg yolk and reserve the white.
- Sift in all the dried ingredients and fold into the creamed butter using a spatula.
- Fold in all the dried fruit as well as the milk.
- Whip up the egg white with a pinch of salt and a pinch of caster sugar in a metal bowl until soft peaks form. Fold the egg white gently into the batter.
- Spoon the mixture into the prepared dariole moulds (110g per mould). Place the cloth onto a baking tray and saturate with warm water. Set the dariole moulds on top of the dampened cloth and bake in the pre-heated oven for 18 minutes or until a skewer inserted comes out clean.
- Place the mascarpone in a small saucepan and add the ginger syrup. Allow the two ingredients to melt together gently and then stir in a splash of brandy.
- Turn the puddings out onto a bowl and remove the disc of baking parchment. Pour the melted mascarpone and ginger over the top and dust with a little icing sugar. Serve immediately.
• Like the sound of this? Take a look at our Cookery Schools coming up in the new year.