While the last two posts focused on the main course, this week we wanted to focus on the crown jewel of the dessert table, the Holiday Pudding. Many of us remember fondly the candied fruit and almonds of the more classic holiday puddings. However, we wanted to change things up and modernize the recipe to make things a little more simple, and perhaps more appealing to guests and family members who may be a little unsure about getting a slice of pudding.
100g butter, plus extra for greasing
2 tbsp golden syrup or maple syrup
100g dark muscovado or regular brown sugar
1 medium egg
20g cocoa powder
210g self-raising flour 1 tsp cinnamon
¼ tsp baking soda
Butter the inside of a 0.9Litre (S36) Pudding Basin and line the base with a disc of buttered greaseproof paper.
Mix together the cocoa, flour, cinnamon and bicarbonate of soda in a mixing bowl.
Melt the butter, golden syrup and sugar in a saucepan. Remove from the heat and allow to cool for a few minutes before stirring in the milk and egg. Add this to the flour mixture.
Pour the mixture into the pudding basin then cover with a layer of greaseproof paper and then foil, make a pleat in the centre to allow for the pudding to rise. Tie the foil securely with string, then place in a large pan with enough water to come halfway up the sides of the basin.
Steam the pudding for 1 and ¼ hours, checking the water level during the cooking process. If needed top up the water. Once steamed, lift the basin out of the pan, remove the lid and turn the pudding out onto a plate. Serve with custard or cream.
Also if you are looking for those oh-so-perfect last minute gifts take a peak at our collection of stocking stuffers for the whole family!