Gingerbread christmas pudding with eggnog sauce
- Preparation and cooking time
- Total time
- Easy
- Serves 8
Skip to ingredients
Ingredients
- 175g butter, plus more for the basin
- 6 chunks stem ginger
- 2 tbsp golden syrup
- 120g light muscovado sugar
- 2cm piece ginger
- 3 eggs
- 2 tbsp treacle
- orange zest
- 175g self-raising flour
- 1 tsp ground ginger
- 1/2 tsp ground allspice
- 300ml advocaat
- 100ml double cream
Method
- STEP 1
Butter a 1.7 litre pudding basin. Very finely slice the stem ginger (use a mandolin if you have one). Stick slices of the ginger all over the base of the basin so they look like petals. Add the golden syrup to the bottom of the basin. Beat the butter with the sugar. Grate the ginger and squeeze all the juice from it into the bowl, discard the fibre. Add the eggs, treacle and orange zest and beat them in. Then beat in the flour and spices.
- STEP 2
Cover the lid with a circle of baking paper and a circle of foil with a pleat along the centre. Tie these on with string and put the basin on a trivet or upturned saucer in a large pan. Pour in enough boiling water to come halfway up the side of the basin. Cover with a lid and bring to a simmer. Steam for 2 1/2 hours, adding more water if you need to.
- STEP 3
Very softly whip the cream then add in the advocaat.
- STEP 4
When the pudding is cooked, rest it for 10 minutes then turn it out (the ginger should have cooked on to the pudding neatly, but any pieces that are still in the bowl can be fished out and stuck to the pudding) and serve with the sauce.
