Rock Rose Gin Christmas Pudding
by Mike Denman
This is the recipe for making the whole pudding from scratch, it makes three so save one for next year and give one to a deserving friend (or eat it on Boxing Day or at New Year!). You could easily buy a good quality pudding and poke it with skewer holes and ‘feed’ it with gin – try to do this as far in advance of Christmas Day as possible. Flaming the puddings with gin is a great alternative to using brandy, the juniper flavour works really well with the dried fruit.
200g plain flour
1tsp ground cinnamon
1tsp ground cloves
1 tsp ground allspice
225g pitted ready-to-eat Agen prunes
225g dried figs, roughly chopped
225g stoned dates
450g molasses sugar
110g shelled brazil nuts, chopped
110g pecans, chopped
200g brown breadcrumbs
2 crisp eating apples, grated
1 large carrot, peeled and grated
6 eggs, beaten
1 orange, juice and grated zest
100ml Rock Rose Gin
- Butter 3 x 600ml pudding basins
- Sift the flour into a very large bowl. Add the remaining ingredients and beat until everything is fully combined.
- Fill the pudding basins to 3/4s full. Cover with a layer of greaseproof paper and put a pleated layer of foil on top; this will allow the pudding to rise. Tie securely with kitchen string.
- Place the puddings in a large, heavy bottomed saucepan or casserole dish on a trivet or a layer of foil. You may need to use more than one pan. Fill the pan with boiling water to reach halfway up the sides of the puddings. Cover with a lid and bring to the boil. Cook at a gentle simmer for 6-7 hours, topping up with water every couple of hours if needed.
- Take the puddings out of the water, remove the foil and greaseproof and leave to cool. Cover the puddings with fresh greaseproof and foil and store until ready to use. If you have made the puddings in advance, they may be fed with extra gin through skewer holes.
- Before serving on Christmas Day, the puddings should be steamed for a further 2-3 hours. And then set alight with more gin, which you have gently warmed on the stove, lit with a match and then poured over the pudding.
Don’t forget to serve with our Rock Rose Gin Butter! (See next post)