Brand New Recipe from Divine – Divine Christmas Pudding
It’s “Stir Up Sunday” this Sunday, the 21st November, which means it’s time to dust off your pudding basins and hunt out your dried fruit as today is the traditional day to make your Christmas Pudding and Christmas Cake. It’s called “stir up” for the obvious reasons that you stir together your fruit mixes. Stir Up Sunday is held on the last Sunday before the start of Advent. Traditionally everyone in the household, or at least every child, gave the mixture a stir, adding silver three penny coins and making a wish while doing so. There is then four weeks for the cake and pudding to mature, develop in flavour and be ‘fed’ with brandy or other spirit to give them that characteristic rich, moist, boozy flavour.
The perfect pudding should be dense & moist and bursting with the flavour of the fruit and booze. Making a Christmas pudding does take time. There are 13 ingredients to prepare and weigh (each of the ingredients representing Christ and each of his disciples), the fruits then need time to marinate, and finally the steaming takes several hours. However, once made and put away in a cool, dry place, the pudding only needs a further hour steaming on the day itself. Most definitely worth the effort!
This version includes just a touch of Divine’s velvety rich 85% Dark Chocolate which you can find at Tesco (and Tesco online). It will add another layer of flavour to this traditional Christmas Pud recipe.
Preparation Time 20 minutes Cooking Time 30 minutes
Ingredients (serves eight)
- Melted butter, to grease
- 100g sultanas
- 100g raisins
- 100g dried pitted dates, chopped
- 100g dried whole figs, chopped
- 50g dried apricots, chopped
- 50g glace cherries, chopped
- 50g mixed glace fruits (such as pineapple), chopped
- 125ml brandy
- 125g butter, softened
- 155g Fairtrade brown sugar
- 60ml golden syrup
- 2 eggs
- 125g Divine 85% Dark Chocolate, melted
- 160g canned or stewed apple
- 75g plain flour, sifted
- 55g breadcrumbs (made from day-old bread)
- ½ tsp ground cinnamon ½ tsp ground nutmeg ½ tsp allspice
- 2 tablespoons brandy + extra to serve
- Brush a 1 litre capacity heatproof, microwave-safe pudding basin with melted butter to lightly grease.
- Combine the sultanas, raisins, dates, figs, apricots, cherries and glace fruit in a glass or ceramic bowl. Place brandy in a heatproof, microwave-safe jug. Cover with plastic wrap and heat on High/800watts/100% for 1-2 minutes or until hot. Pour brandy over fruit mixture and stir to combine. Cover with plastic wrap and set aside, stirring occasionally, for 30 minutes to macerate.
- Use an electric mixer to beat the butter, sugar and golden syrup in a large bowl until thick and pale. Add the eggs, 1 at a time, beating well after each addition. Add the melted chocolate and fruit mixture, and stir until well combined. Add the apple, flour, breadcrumbs, cinnamon, nutmeg and allspice, and stir until well combined.
- Spoon the mixture into the prepared basin. Cover with two layers of baking paper. Tie string under the rim of the basin to secure. Steam for 4 hours until a skewer inserted into the centre of the pudding comes out clean. Drizzle with extra brandy and set aside to cool. Cover with foil and store in a cool, dark place till Christmas Day.
Notes & Tips
- Allow 30 minutes macerating time.
- You can make this pudding up to one month ahead. Wrap in foil wrap and store in an airtight container in the fridge. Remove from the fridge 4 hours before serving to bring to room temperature.
- Reheating guide – For the whole pudding: Line a heatproof, microwave-safe plate with non-stick baking paper. Turn the pudding onto the plate. Cover loosely with plastic wrap and place on a microwave-safe rack or upturned saucer (2cm off the turntable). Reheat on Medium-Low/Defrost/350watts/30% for 15-20 minutes or until the pudding feels warm (it will get hotter on standing). For a single serving: Place on a heatproof, microwave-safe plate and cover with plastic wrap. Place on a microwave-safe rack or upturned saucer (about 2cm off the turntable). Reheat on Medium-Low/Defrost/350watts/30% for 2-3 minutes or until warm. Set aside for 30 seconds to stand. Uncover and serve.