Gingerbread christmas pudding with eggnog sauce

Gingerbread christmas pudding with eggnog sauce

  • serves 8
  • A little effort

Try this as an alternative after your Christmas meal – it’s far lighter than a Christmas pudding but with a seasonal flavour. If you’d like things a bit richer use Billington’s dark muscovado sugar instead of the lighter sugar.

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Ingredients

  • butter 175g, plus more for the basin
  • stem ginger 6 chunks
  • golden syrup 2 tbsp
  • light muscovado sugar 120g
  • ginger 2cm piece
  • eggs 3
  • treacle 2 tbsp
  • orange or zest
  • self-raising flour 175g
  • ground ginger 1 tsp
  • ground allspice 1/2 tsp
  • advocaat 300ml
  • double cream 100ml

Method

  • Step 1

    Butter a 1.7 litre pudding basin. Very finely slice the stem ginger (use a mandolin if you have one). Stick slices of the ginger all over the base of the basin so they look like petals. Add the golden syrup to the bottom of the basin. Beat the butter with the sugar. Grate the ginger and squeeze all the juice from it into the bowl, discard the fibre. Add the eggs, treacle and orange zest and beat them in. Then beat in the flour and spices.

  • Step 2

    Cover the lid with a circle of baking paper and a circle of foil with a pleat along the centre. Tie these on with string and put the basin on a trivet or upturned saucer in a large pan. Pour in enough boiling water to come halfway up the side of the basin. Cover with a lid and bring to a simmer. Steam for 2 1/2 hours, adding more water if you need to.

  • Step 3

    Very softly whip the cream then add in the advocaat.

  • Step 4

    When the pudding is cooked, rest it for 10 minutes then turn it out (the ginger should have cooked on to the pudding neatly, but any pieces that are still in the bowl can be fished out and stuck to the pudding) and serve with the sauce.

Nutritional Information

  • Kcals 541
  • Fat 31.3g
  • Carbs 50g
  • Fibre 1g
  • Protein 7.2g
  • Salt 0.7g
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