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.