Ingredients
Scale
- Unsalted butter, for greasing
- 500g mixed dried fruit (cranberries, cherries, apricots, sultanas, raisins)
- 100g dates
- 3 tablespoons crystallised ginger
- 1 orange (zest)
- 125g suet
- 125g plain flour
- 125g caster sugar
- 150g fresh breadcrumbs
- 2 tablespoons Vin Santo or brandy
- 1 large free-range egg
- 150ml milk
- Golden syrup, to serve
Instructions
- Grease a 1.5-litre pudding bowl with unsalted butter.
- Destone and chop the dates into small pieces, then add to a large mixing bowl with the chopped crystallised ginger.
- Zest the orange and add the zest to the fruit mixture.
- Mix in the suet, plain flour, caster sugar, breadcrumbs, Vin Santo (or brandy), egg, and milk, excluding the golden syrup.
- Stir until the mixture is well combined.
- Pour the mixture into the greased pudding bowl and smooth the top.
- Cover the bowl with tin foil and secure it with kitchen string.
- Place the pudding bowl in a large saucepan with water halfway up the sides.
- Bring the water to a boil, cover the saucepan, and simmer for 3 hours, ensuring to check the water level regularly.
- After steaming, remove the pudding bowl and carefully remove the foil. Turn out the pudding onto a plate and drizzle with golden syrup.
Notes
Serve warm or at room temperature with custard, double cream, or ice cream. Store in the fridge for up to a week or freeze for several months.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: British
- Diet: Nut-free
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 50mg
Keywords: Christmas pudding, nut-free dessert, holiday recipe