Marathon Monday has been postponed. Just for a couple of days. All because the thing I wanted to write about for it, is embargoed til Wednesday. So I can’t say a word.
So instead, my Christmas Crackers kick off instead. These are a few ideas that have been milling around, or things that have been suggested to me, or that I’ve tried out. First up is a little festive baking with Baking Mad.
Mr GFB doesn’t like Christmas pudding. I do – but sitting there on your own, still full of the best roast dinner of the year, doesn’t make me want to eat it. I want something naughty, but the heavy fruit and booze filled pudding… well… I’d rather do what I do now and eat it on Christmas dos with work and family and have something we can share on the day itself.
This little recipe idea came about when California prunes sent me some prunes to bake with. I admit, I wanted to make something healthy (and I still do), but with what was left of my damson and blueberry gin sitting on the side in the kitchen, I got a little…. festive.
This is based on a Nigel Slater recipe for sticky toffee pudding, with one or two changes along the way. I normally make a sticky toffee pudding with a much heavier recipe, but this one works brilliantly, especially because you can make it in advance – making the pudding base in a metal tray (not unlike those used for takeaway meals), pouring the sauce on top, warming it up when you need it. Great for Christmas Day or, just for a meal with family or friends.
And though it’s boozy, it’s a darn sight lighter than the traditional pud.
Prune and Damson Gin Pudding
For the pudding:
150g (5oz) prunes, stones removed, chopped finely
150ml damson (or sloe gin – this one would work beautifully)
150ml hot water
1 tsp bicarbonate of soda
60g (2¼ oz) butter, softened
60g (2¼ oz) golden caster sugar
2 eggs
150g (5oz) self-raising flour
For the sauce:
200g (7oz) butter
400g (14oz) light brown sugar
250ml double cream
Method:
Preheat the oven to Gas Mark 4 (180°C).
Place the dates, bicarbonate of soda, water and gin in a bowl, stir, and leave to soak for ten minutes.
Meanwhile, in another bowl, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, mixing thoroughly.
Fold in the flour.
Finally, add in the date mixture and stir until combined.
Pour the mixture into a 20cm (8inch) cake tin, or into an aluminium tray of the same size.
Place into the oven and bake for 35-40 minutes, or until cooked through. To test, insert a metal skewer into the pudding and check that it comes out clean.
For the sauce, melt the butter in a pan over a medium heat.
Add the sugar, cream and stir well. Simmer for five minutes, until it becomes thick.
Serve the sponge with the sauce and a little vanilla icecream.
If saving the pudding for reheating, pour the sauce over the sponge and leave to cool. This can then be reheated in a low oven (around Gas mark 3 or 4).
As an alternative, I’ve also used overripe bananas in this recipe (omitting the gin and using 250ml of water instead of the water/alcohol mixture). It comes out an absolute treat and perfect for kids.
This post was created using prunes sent to me by California Prunes.
This is so good, I’m not normally a pudding person at all – I’d eat this all day long though