Delicious UK - (11)November 2020

Christmaspuddingwith
saltedcaramelganachecentre
MAKES2 X 1 LITREPUDDINGS(EACHSERVES6-8).
HANDS-ONTIME 35 MIN,SIMMERINGTIME5 HOURS,
PLUSFREEZINGANDOVERNIGHTMATURING

MAKE

AHEAD

If making more than a day ahead,
complete to the end of step 4, then
replace the baking paper and foil
with fresh and seal. Keep wrapped and
chilled for up to a week or freeze for up to
a month. Defrost in the fridge overnight
before steaming as in step 5 to serve.

FOOD

TEAM’S

TIP

Go to deliciousmagazine.co.uk/

how-to-wrap-a-pudding-for-

steaming-video for extra help.

• 100g plain flour


• 1 tsp each ground cinnamon, nutmeg
  and mixed spice


• 50g soft light brown sugar


• 50g soft dark brown sugar


• 200g vegetarian suet


• 100g fresh white sourdough
  breadcrumbs


• 1 granny smith apple, peeled, cored and
  grated


• 175g currants


• 225g sultanas


• 250g raisins


• 100g dried cranberries


• 75g each dried apricots and pitted
  prunes, cut into 5mm pieces


• 75g dried sour cherries (from health
  food shops), roughly chopped – or use
  dried berries and cherries
  
  
  • 100g whole blanched almonds, finely
    chopped
  
  
  • 2 tsp each finely grated orange and
    lemon zest
  
  
  • 1 tbsp each black treacle, orange juice,
    lemon juice and brandy
  
  
  • 80ml Guinness
  
  
  • 2 medium free-range eggs, lightly beaten
  
  
  • 100g unsalted butter, melted
  
  
  
  

FOR THE SALTED CARAMEL GANACHE

• 150g dark (70%) chocolate, finely chopped


• 80ml single cream


• 100g dulce de leche (caramel sauce), at
  room temperature


• 1-2 tsp sea salt flakes

YOU’LL ALSO NEED...

• Plate lined with compostable baking
  paper; 2 x 1 litre buttered pudding basins,
  the bases lined with compostable baking
  paper; 2 sheets foil; 2 sheets buttered
  compostable baking paper; kitchen string

1 To make the ganache, melt the chocolate

with the cream in a heatproof bowl over

a pan of gently simmering water. Remove

from the heat, leave for 1 minute, then

gently whisk until smooth. Whisk in the

dulce de leche and salt until smooth again.

Cover and chill, taking out and stirring

occasionally, for 15 minutes or until cool

but still soft, then shape the ganache into

2 balls. Put on the prepared plate and

freeze until ready to use.

2 For the puddings, sift the flour and

spices into a large bowl. Add both sugars,

the vegetarian suet, breadcrumbs, apple,

dried fruit, almonds and orange and lemon

zests. Stir until combined. Put the rest of

the ingredients in a separate bowl and

beat to combine. Pour the wet mixture into

the dry, stir well, cover and chill overnight.

3 The next day, stir the mixture, then divide

half between the 2 basins. Put a ganache

ball in each, then cover with the remaining

mixture. Put the 2 sheets of foil on the

worktop and a sheet of baking paper on top

of each, buttered side up. Fold a pleat down

the centre of both combined sheets (for

expansion), then put, buttered-side down,

on top of each pudding. Tie kitchen string

tightly around the rim of each basin to

secure, then make a loop to form a handle

(see tip). Trim the foil/paper so it won’t

touch the water as the pudding steams.

4 Put a trivet or upturned saucer in 2 large

saucepans, then rest the basins on top.

Pour water around the puddings to reach

halfway up the sides. Put the lids on, bring

to the boil, then turn the heat to low and

steam for 4 hours, topping up with boiling

water as needed. Cool (see Make Ahead).

5 When ready to serve, re-steam the puds

as in step 4 for 1 hour to 1 hour 30 minutes

or until hot (or heat in a microwave for the

manufacturer’s recommended time).

Leave for 10 minutes, then turn out onto

a plate and serve with rum custard (right).

PER SERVING (FOR 8) 525kcals, 24.6g fat

(12.4g saturated), 6.8g protein, 66.6g carbs

(54.3g sugars), 0.8g salt, 3.4g fibre

THE CHRISTMAS

PUDDING

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By the time you’ve cut into this marvellous creation to reveal its oozing

salted caramel ganache, ladled hot rum custard over it and sat down to enjoy

with a tot of something good, you’ll be able to convince yourself the last nine

months have all been a bad dream. The recipe makes two puddings, so give the

other one to some lucky person who deserves a treat and a thank you

RECIPE: MATT PRESTON. PHOTOGRAPH: BEN DEARNLEY.

STYLING: KIRSTEN JENKINS. PR

OPS: EMMALY STEWART