Jamie Oliver's Christmas Cookbook
By Jamie Oliver
Dried fruit, pecans, ginger, rosemary, Bourbon & golden syrup
About the recipe
This is based on my dear Nan’s beautiful pudding recipe, which gives you a much lighter result than a traditional Christmas pud. It has more dynamic flavours, and is super-easy to make – this is exactly the way I like it best. Enjoy!
Recipe From
unsalted butter, for greasing
150g Medjool dates
150g dried apricots
150g pecan nuts
75g crystallized ginger
1 small sprig of fresh rosemary
150g dried cranberries
150g raisins
150g suet
150g plain flour
75g fresh breadcrumbs
200ml semi-skimmed milk
1 large free-range egg
1 clementine
golden syrup
barrel-aged Bourbon
LOVE YOUR LEFTOVERS
Cold leftovers are delicious with a slice of British cheese, such as Lancashire, or in a Christmas sundae.
GET AHEAD
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, 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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