Christmas Pudding Dried Fruit, Pecans, Ginger, Rosemary, Bourbon & Golden Syrup

This is Jamie Oliver's ultimate Christmas Pudding from his new Christmas Cookbook. This pudding is loaded with sticky dates, raisins and cranberries, plump apricots, nutty pecan and fiery crystallised ginger. Served with a swig of boozy bourbon and sweet golden syrup, it's the perfect way to round off your festive feast.

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!

Serves 8
Cook time: 4 h 30 min

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

Instructions

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.

You will need: 1.5 litre pudding bowl, greaseproof paper, tin foil and string

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

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