Joan Mary's Christmas pudding a la Gordon Ramsay
Photo by Doug Sherring
|210 g||Brown sugar, light|
|3 Tbsp||Maple syrup, and extra to drizzle|
|100 g||Self raising flour|
|4||Large eggs, lightly beaten|
|1½ tsp||Baking powder|
|1 tsp||Ground cloves|
|80 g||Crystalised ginger, soaked in warm water to remove sugar coating and then chopped finely|
- Grease a 1.2 litre pudding basin with butter, scatter the mandarin zest in the bottom and pour in the maple syrup.
- Press the bay leaves into the middle of the base.
- Cream the butter and sugar together until pale, add the eggs one at a time while still beating.
- Sift in the flour, baking powder, cloves and salt and fold through the mixture.
- Add the chopped ginger and mix through.
- Spoon the mix into the pudding bowl, covering with a buttered, pleated sheet of baking paper (butter side down) and secure with a rubber band.
- Cover this with a sheet of pleated tin foil and tie securely with string.
- Stand the covered basin on a trivet in a large saucepan.
- Fill with the pot with boiling water to reach more than half-way up the basin.
- Cover with a tight-fitting lid and simmer over low heat for 1.5 hours. Check every half hour and top up with more boiling water as needed.
- The pudding is ready when a skewer comes clean.
- To unmould, loosen the sides of the pudding and cover the basin with a warm serving dish.
- Turn over, holding the plate firmly on the top of the basin.
- Decorate with some dried cranberries.
- The pudding is now ready to serve with some whipped cream laced with whiskey.