Just Pudding It Out There...
Guinness Christmas Pudding
So, with our mincemeat now tucked up in bed for the next year, it was time to crack on with another Stir-Up Sunday must... Christmas Pudding.
Last year we went for a Delia classic but, going along with the suet-free vibe of our mincemeat, we decided to give Jane Hornby's recipe from BBC Good Food a try.
The magic starts the night before when the dried fruit, finely chopped apple, orange zest and lemon zest are left to soak in your stout, or booze of choice, and it's all left to mingle. The next day and it's in with the dry ingredients; sugar, breadcrumbs, flour and spices, plus butter and eggs to finish the mix. Next it's time to spoon into your prepared basin (or mini pudding basins, because everyone will complain if they don't get their own!) before topping with a pleated hat of greaseproof paper and foil.
As we've once again used the individual basins, they only steamed for a mere three hours. A larger basin will, rather obviously, take longer. Jane suggests a whopping six hours for her 2 pint basin.
The puddings are cooled and then topped again with a fresh hat before being stored in a cool place ready for the big day. To serve, either steam again until hot through or pop in the microwave for a minute and serve with your favourite accompaniment; brandy butter, whipped cream, clotted cream, custard, ice cream...