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With Christmas only days away, you’d better move fast if you want to make this delicious festive dessert from Teresa Cutter (The Healthy Chef) using the iconic Mason Cash Heritage Pudding Basin!
This healthier take on the Christmas favourite makes two puddings. If you don't like Guinness, or want an alcohol-free version, you can swap it out for orange juice,
Ingredients
- 1 kg mixed dried fruit (raisins, sultanas, currants, prunes)
- 350 ml Guinness
- 250 g soft butter
- 120 g coconut sugar
- 250 g sourdough breadcrumbs (I used spelt sourdough breadcrumbs from day-old bread)
- 100 g wholemeal spelt flour
- 1 tsp bicarb soda
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- Quarter tsp nutmeg
- 2 tsp vanilla extract
- 2 oranges zest of
- 2 large organic eggs
Instructions
- Soak the dried fruit in the Guinness for 12-to-24 hours, covered with glad wrap in the fridge.
- Beat the butter and coconut sugar using the paddle attachment of a stand mixer until mixed through. Scrape down the sides of the bowl and add the eggs, spelt flour, bicarb, cinnamon, ginger, nutmeg, orange zest and vanilla. Mix well until combined.
- Add the creamed butter into the bowl of soaked dried fruit along with the breadcrumbs, then mix through until combined. I generally use disposable gloves and use my hands to make sure the ingredients are combined properly.
- Generously butter 2 Mason Cash pudding basins and place a circle of baking paper on the base to prevent sticking at the base.
- Press the pudding mixture into the basins.
- Cover each pudding with a piece of baking paper, followed by foil, sealing in all the edges, and leaving some room at the top for expansion.
- Steam the puddings for about six hours, refilling the pot with water when necessary. I normally set a timer and check every hour to make sure the water does not evaporate.
- (Alternatively, place each pudding into a water bath (bain-marie), filling ¾ of the way with hot water from the kettle. Cover completely with foil to prevent water from evaporating and to allow the steam to cook the pudding.)
- Cook puddings for 3 hours at 160°C fan forced oven.
- Remove puddings and cool for 1 hour before turning them over and removing from its basin. You can enjoy it straight away with custard, crème fraiche or Greek yoghurt.
- (Alternatively, keep the pudding in the pudding basin and cool completely.)
- Store wrapped in glad wrap in the fridge for up to 4 weeks until required.
- Reheat your pudding in a bain-marie or steamer for 2 hours before devouring.
Notes
Guinness can be substituted with orange juice.
Shop Mason Cash’s pudding basin range.
For more on Mason Cash | For more on The Healthy Chef
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