The Good Foundation
Jamie Oliver’s Nan has spent years perfecting this pudding recipe. It’s lighter in colour and texture than a more traditional Christmas pudding but it’s quick and simple to make and makes a nice change.
1 large egg, preferably freerange or organic
150ml low-fat milk 125g dates
3 pieces of glacé ginger 400g sultanas and raisins 100g dried cherries and cranberries
125g vegetarian shredded suet or unsalted butter,
at room temperature 125g plain flour
125g soft brown sugar 125g fresh breadcrumbs 1½ tablespoons brandy a pinch of salt
zest of 1 orange
teaspoon ground ginger
EQUIPMENT LIST
1.5 litre pudding bowl 2 mixing bowls Measuring jug
Knife
Chopping board
Measuring spoons
Wooden spoon
Greaseproof paper
Tin foil
Large saucepan with lid Large plate
METHOD
- Grease a 1.5 litre pudding bowl with a little butter. In another bowl, crack in the egg and add the milk, then beat together with a fork.
- Roughly chop the dates and finely chop the glacé ginger, then add to a third bowl with the other Mix together. Add the egg and milk mixture and stir or mix with your hands until everything is combined.
- Spoon this mixture into the greased pudding
- Get a large piece of greaseproof paper and fold in half – it needs to be big enough to comfortably cover the rim of the pudding. Grease one side of the greaseproof with butter and place over the bowl, butter-side down.
- Place a layer of tin foil over the greaseproof, then tie these layers in place round the rim of the bowl using a piece of string.
- Put the pudding bowl in a large saucepan and pour cold water into the pan until it comes halfway up the side of the
- Turn the heat to high and bring the water to the boil, then cover with a lid, reduce the heat and simmer for 3 It’s important you check the water regularly so that it doesn’t boil dry – top the pan up with water every so often.
- When the pudding is ready, remove from the heat and leave to cool completely
- Once cool, lift the bowl out of the pan and remove the foil and greaseproof
- Place a large plate over the bowl, then quickly and confidently tip the pudding onto the plate
- Serve with brandy butter or lovely, thick custard
JAMIE’S TOP TIPS
If you don’t have any brandy in the cupboard, try rum or sherry instead. Orange juice is a good substitute if you don’t want to use any alcohol.
Make sure you leave your pudding to cool before tipping it out – if you don’t you’ll end up with very burnt fingers!
It’s so important to keep checking the water levels when the pudding is cooking – if there’s not enough water, the pan will burn and the bowl will crack.
