Jamie Oliver

My Nan's Christmas pud with vin santo

Super fruity, super easy

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My Nan's Christmas pud with vin santo

Serves 8
Cooks In3H 15M
DifficultySuper easy
Nutrition per serving
  • Calories
    611
    31%
  • Fat
    17.9g
    26%
  • Saturates
    8.4g
    42%
  • Protein
    7.9g
    18%
  • Carbs
    99.9g
    38%
  • Sugar
    74.4g
    83%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    611
    31%
  • Fat
    17.9g
    26%
  • Saturates
    8.4g
    42%
  • Protein
    7.9g
    18%
  • Carbs
    99.9g
    38%
  • Sugar
    74.4g
    83%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 500 g mixed dried fruit (such as cranberries, cherries, apricots, sultanas and raisins)
  • 100 g dates , chopped up
  • 3 tablespoons chopped crystallized ginger
  • 125 g suet
  • 1 orange , zest of
  • 125 g plain flour
  • 125 g caster sugar
  • 150 g fresh white breadcrumbs
  • 2 tablespoons vin santo or brandy
  • 1 handful chopped nuts, such as pecans, Brazils or hazelnuts
  • 1 medium free-range egg
  • 150 ml milk
  • golden syrup , to serve
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Method

Grease a 1.5 litre pudding bowl.

Mix all the ingredients together, except the golden syrup. Put the mixture into the greased bowl and cover with a double layer of aluminium foil. Tie a piece of string round the side of the bowl. Place in a large saucepan with water halfway up the sides of the bowl. Bring the water to the boil, put on a tight-fitting lid, and simmer for 3 hours. (Don’t forget to check the water regularly, making sure that it never boils dry, because if it does, it will burn and the bowl will crack.)

When it’s ready, remove the foil, turn out on to a plate, drizzle with golden syrup and decorate it as you like. You can also light it with brandy if you want to be really fancy.

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