To steam in a large slow cooker, prepare the pudding up to the end of step 4, then place in a slow cooker and pour cold water in until it comes halfway up the side of the bowl and cook on high for 6 hours, then proceed from step 6.
6 hrs plus macerating
Super easy
serves 10
About the recipe
With a fragrant mix of cardamom, dried sour cherries and pistachio nuts, this is the perfect pud for your next festive spread. For a truly elevated centrepiece, steam your pud in Jamie’s Proper Pudding Bowl and serve it on Jamie's Showstopper Stand from his Big Love serveware collection (pictured).
Ingredients
125g Medjool dates
100g dried apricots
100g dried figs
3 balls stem ginger, in syrup
125g shelled unsalted pistachio nuts
100g raisins
100g sultanas
100g dried cranberries
1 orange
unsalted butter, for greasing
1 carrot
1 apple
125g vegetable suet
125g plain flour
125g breadcrumbs
125g dark brown sugar
1 heaped teaspoon mixed spice or ground cardamom
100ml semi-skimmed milk
1 large free-range egg
SHOP JAMIE’S SERVEWARE
Method
- Destone and finely chop the dates with the dried apricots, figs, ginger and pistachios, then combine in a large mixing bowl with the remaining dried fruit. Finely grate in the orange zest, then squeeze in the juice and give everything a good stir up. If you have time, cover and leave the fruit to macerate in a cool, dark place for 24 hours – this helps develop some epic flavours.
- Rub a Proper Pudding Bowl with butter.
- Grate the carrot and apple, discarding the apple core and pips, then add to the mixing bowl along with the suet, flour, breadcrumbs, sugar, mixed spice and milk. Crack in the egg and mix it all together really well.
- Spoon the mixture into the greased pudding bowl and cover with a double layer of buttered greaseproof paper followed by a single layer of tin foil. Tie a piece of string around the bowl to secure them in place.
- Place the pudding bowl in your largest, deep pan on top of a pastry cutter or upturned saucer and pour cold water into the pan until it comes halfway up the side of the bowl. Bring the water to the boil, then cover with a lid and simmer for 4 hours. Don't forget to check the water regularly, making sure that it doesn't boil dry, or the pan will burn and the bowl will crack.
- Carefully lift out the bowl, leave to cool slightly, then remove the foil and paper and carefully turn the pudding out onto a Showstopper Stand ready to serve, or leave to cool and reheat just before you need it. Serve in Little Plates, with your favourite topping, such as brandy butter, or lashings of custard or cream from a Joy Jug
Taken part in Stir-Up Sunday? Then make sure you carefully store your beautiful Christmas pudding, so you don't run the risk of it going mouldy. Once you've steamed and totally cooled it in the bowl (the Big Love Proper Pudding Bowl is a great one to use), replace the greaseproof paper and tin foil with a fresh set and seal it super tightly, so it's airtight. Then store it in a cool, dry place until you're ready to reheat it on Christmas Day. NOTE: A hot steamy kitchen is not ideal!
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