Cranberry gingerbread Christmas pudding with ginger sauce
The apple and cranberries make this pud lovely and juicy, and the final flourish is a dash of ginger wine stirred into the sauce – a twist on tradition. For other sauce ideas to serve with your pud, take a look at our video. You can buy the 2-litre ball mould from Jane Asher for the special Sainsbury's magazine price of £22.50, plus postage (usual price £29.99). To order, go to the website and click on the 'As seen in' button. Or simply steam your pudding in a 2-litre pudding basin. Enjoy!
- 300g Jamaican ginger cake
- 100g fresh white breadcrumbs
- 300g light muscovado sugar
- 1 tbsp ground ginger
- 2 tsp ground cinnamon
- a generous pinch of ground cloves
- 200g plain flour
- 200g sultanas
- 200g raisins
- 4 x 75g packs dried cranberries
- 200g pecans, toasted and roughly chopped
- 200g cold hard unsalted butter, grated
- 1 large Bramley cooking apple, grated
- 4 large eggs, lightly beaten
- zest and juice of 2 oranges
- fresh cranberries and bay leaves, to decorate
- FOR THE GINGER SAUCE
- 600ml double cream
- 4 tbsp Crabbies ginger wine
- 6 large egg yolks
- 2 tbsp cornflour
- 4 tbsp caster sugar
- a generous pinch of ground ginger
- Break up the ginger cake and whiz it to crumbs in a food processor.
- Tip it into a large bowl with the breadcrumbs, sugar, ginger, cinnamon, cloves, flour, sultanas, raisins, cranberries and pecans. Mix everything together well.
- Scatter over the grated butter and apple, then toss them into the dry ingredients in the bowl.
- In a separate bowl, combine the beaten eggs with the orange zest and juice, then pour over the other ingredients in the large bowl. Stir thoroughly until everything is combined.
- Pile the mixture into both halves of a 2-litre buttered ball mould, then join them together.
- Steam the pudding for 4 hours. Cool completely, then remove the pudding from the mould and wrap it in baking paper and foil; store until needed.
- Steam the pudding in the mould for a further 2 hours on Christmas Day.
- To make the ginger sauce, heat the cream and ginger wine in a pan to simmering point – don’t let it boil.
- In a bowl, mix together the egg yolks, cornflour, sugar and ground ginger. Pour the cream over the egg mixture, stirring until combined.
- Return the sauce to the pan and heat gently, stirring with a wooden spoon, until it thickens and coats the back of the spoon easily.
- Place the pudding on a serving plate, top with a little of the sauce and decorate with cranberries and bay leaves. Serve the rest of the sauce alongside.
Enjoy with a glass of Taste the Difference Sauternes or Muscat De St Jean De Minervois