GINGERBREAD CHRISTMAS PUDDING

A top trend this year, we’ve warmed up our pudding with gingerbread spices. A finishing drizzle of luscious ginger caramel adds wow factor.

Hands-on time 25min, plus overnight soaking, cooling and maturing. Cooking time about 4½hr. Serves 8

◆ 175g (6oz) raisins ◆ 175g (6oz) sultanas ◆ 100g (3½oz) Medjool dates, stoned and finely chopped ◆ 25g (1oz) chopped mixed peel ◆ 100ml (3½fl oz) apple juice ◆ 50ml (2fl oz) brandy ◆ Butter, to grease ◆ 150g (5oz) grated apple ◆ 2tsp ground cinnamon ◆ 2tsp mixed spice ◆ 2tsp ground ginger ◆ 3 balls stem ginger, drained and finely chopped ◆ 100g (3½oz) dark brown soft sugar ◆ 75g (3oz) treacle ◆ 75g (3oz) golden syrup ◆ 100g (3½oz) plain flour ◆ 75g (3oz) fresh white breadcrumbs ◆ 1 large egg, beaten ◆ 25g (1oz) vegetarian suet

1 Put the dried fruit, mixed peel, apple juice and brandy into a large non-metallic bowl. Mix, cover and leave to soak overnight at room temperature. 2 Grease a 900ml (1½ pint) pudding basin and line the base with a disc of baking parchment. Put a 30.5cm (12in) square of foil on top

of a square of baking parchment of the same size. Fold a 4cm (1½in) pleat in the centre and set aside. 3 Add remaining ingredients to the soaked fruit, mixing well. Transfer to the basin and press down. Put the foil and parchment (foil side up) on top and smooth down to cover. Tie a long piece of string securely under the lip of the basin and loop over the top to create a handle. 4 To cook, put a heatproof saucer into a large pan that has a tightfitting lid. Lower in the pudding and pour in water to halfway up the sides of the basin. Cover with the lid, bring to a boil and simmer for 4½hr, topping up the water as necessary. 5 Remove the pudding from the pan and leave to cool completely. Wrap the entire basin in a layer of clingfilm followed by a layer of foil. Store in a cool, dark place and leave to mature for up to 2 months.

PER SERVING 408cals, 5g protein, 4g fat (2g saturates), 83g carbs (68g total sugars), 3g fibre

TO REHEAT Remove clingfilm and foil and re-cover with a new lid as per instructions in steps 2 and 3. Following method in step 4, steam for 1½hr until piping hot in the centre when pierced with a skewer. Remove from the pan and leave to sit for 5min. Remove lid and invert on to a serving plate. Peel off baking parchment and serve with Ginger Caramel Sauce, if you like.