‘Stir up Sunday’ falls on the last Sunday of November, this is traditionally when cooks prepare their fruit cakes and puddings for Christmas. This take on Christmas pudding is lighter than some recipes, its filled with vine fruits and dried figs soaked in Spiced Winter Berry cordial until they are all plump and juicy. Either serve it now or wrap for Christmas day. Delicious served with ginger custard (flavoured with our Ginger Cordial of course!). This recipe makes 2 puddings so you can serve one and gift another!
350g ready to eat dried figs
300g mixed vine fruits
150ml Belvoir Spiced Winter Berries Cordial
1 large eating apple
1 1/2 tsp mixed spice
3 tbsp brandy or rum
125g soft butter
125g dark brown sugar
75g fresh white breadcrumbs
100g self raising flour
2 large eggs
Equipment: 2 x 800ml pudding basins
1. Use scissors to snip the figs into small pieces and place in a large bowl. Add the mixed vine fruits and cordial and mix well. Core the apple then coarsely grate, stir into the fruits with the mixed spice and brandy if using. Leave to soak for 20 mins.
2. Meanwhile, use a little of the butter to grease the base and sides of the pudding basin. Cut a circle of baking parchment to fit the bottom. Fill and boil the kettle. Set the oven to 180oC/Fan 160oC/ Gas mark 4. Have a sheet of foil and a piece of baking parchment to hand and fold a crease in the centre.
3. In a large mixing bowl, beat the butter and sugar together until fluffy. Add the eggs and flour and beat well. Now add the breadcrumbs and soaked fruits and give everything a good mix. Get as many helpers to stir too as this brings good luck!
4. Lay the baking paper and foil over the pudding with the crease in the middle. Roll up the edges to seal it tightly. Stand the puddings in a deep roasting tray and pour boiling water from the kettle to come halfway up the side of the pudding basins. Bake in the oven for 1 hour 15mins, topping up the water as required.
5. Serve it hot with ginger custard (see cooks tip below). Or if you are saving it for Christmas day, cool completely, then remove the foil and paper and cover with clear film. Store in a cool place. To reheat on Christmas day, steam the pudding in a steamer for a further 40mins. Invert it onto a plate and top with clean holly, serve with ginger custard or brandy butter.
Cooks tip: For ginger custard, heat 400ml milk in a pan. In a large jug mix 3 tbsp custard powder with 60ml Belvoir Ginger cordial until it forms a paste. Pour the hot milk onto the ginger paste, then return the mix to the rinsed out pan. Bring to the boil, stirring until the custard boils and thickens. Serve hot