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Serves: 12

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!

Ingredients

  • 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

Method

  1. Break up the ginger cake and whiz it to crumbs in
 a food processor.
  2. Tip it
 into a large bowl with 
the breadcrumbs, sugar, ginger, cinnamon, cloves, flour, sultanas, raisins, cranberries and pecans. Mix everything together well.
  3. Scatter over the grated butter and apple, then toss them into the dry ingredients in the bowl.
  4. 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.
  5. Pile the mixture into both halves of a 2-litre buttered ball mould, then join them together.
  6. 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.
  7. Steam the pudding in the mould for a further 2 hours on Christmas Day.
  8. To make the ginger sauce, heat the cream and ginger wine in a pan to simmering point – don’t let it boil.
  9. In a bowl, mix together the egg yolks, cornflour, sugar and ground ginger. Pour the cream over the egg mixture, stirring until combined.
  10. 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.
  11. 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.

Tip

Enjoy with a glass of Taste the Difference Sauternes or Muscat De St Jean De Minervois

 

About the author

Sarah Randell
Sarah has written more than 1000 recipes for the magazine as our Food Director