Dessert

Warm ginger and nutmeg Christmas pudding

Name: Warm ginger and nutmeg Christmas pudding
Prep time: 10 min
Total time: 10 min
Yield: 8
Ingredients: 1 cup (160g) sultanas; ½ cup (125ml) brandy; 200g unsalted butter, melted and cooled, plus extra to grease; 1 cup (250g) brown sugar; 1/4 cup (60ml) treacle; 3 eggs; 200ml Double Cream, plus extra to serve; 150g fresh breadcrumbs (no crusts); 200g plain flour; 1 tsp baking powder; 2 tsp ground ginger; ½ tsp ground nutmeg; 100g crystalised ginger, chopped, plus extra to serve; Golden syrup or maple syrup to serve

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Swap a traditional Christmas pudding for this ginger-loaded version. Brimming with crystallised ginger chunks and topped with maple syrup before serving, it's a real show stopper.

1 cup (160g) sultanas
½ cup (125ml) brandy
200g unsalted butter, melted and cooled, plus extra to grease
1 cup (250g) brown sugar
1/4 cup (60ml) treacle
3 eggs
200ml Bulla Double Cream, plus extra to serve
150g fresh breadcrumbs (no crusts)
200g plain flour
1 tsp baking powder
2 tsp ground ginger
½ tsp ground nutmeg
100g crystalised ginger, chopped, plus extra to serve
Golden syrup or maple syrup to serve

Method

1.

Place sultanas and brandy in a small saucepan and over low heat and gently warm. Don’t bring to a simmer, you only want to warm the mixture. Set aside for 1 hour to soak.
2.

Preheat oven to 150°C fan-forced. Grease a 1.75L ceramic pudding dish with butter and place a circle of baking paper to the base.
3.

Combine butter, sugar, treacle, eggs, Bulla Double Cream, and ½ tsp salt in a bowl and whisk to combine. Add the soaked sultanas with any remaining brandy, breadcrumbs, flour, baking powder and spices and stir to combine. Fold through crystalised ginger.
4.

Scoop mixture into the prepared pudding dish, then place in the middle shelf of the oven and bake for 1 hour 45 minutes-2 hours, until a skewer inserted in the centre comes out clean. Cover with foil if top is browning too fast. Remove from oven and cool for 15 minutes before inverting onto a serving platter. Drizzle with golden or maple syrup, top with extra crystalised ginger, and serve with a decent dollop of Double Cream.