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Clementine, date and hazelnut Christmas pudding


Serves: Serves 10-12
timePrep time: 40 mins
timeTotal time:
Clementine, date and hazelnut Christmas pudding
Photographed by Brett Stevens

Clementine, date and hazelnut Christmas pudding


Serves: Serves 10-12
timePrep time: 40 mins
timeTotal time:

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Nutritional information (per serving)
Calories
386Kcal
Fat
16gr
Saturates
7gr
Carbs
44gr
Sugars
42gr
Salt
0.7gr

Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes
Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes

Ingredients

  • 1 Chai tea bag
  • 175g Medjool dates
  • 100g blanched hazelnuts
  • 100g dried cranberries
  • juice of 2 and zest of 3 clementines
  • 1½ tsp bicarbonate of soda
  • 1 small eating apple
  • 75g soft butter
  • 100g light muscovado sugar
  • 2 large eggs, lightly beaten
  • 1 tsp vanilla extract
  • 200g self-raising flour, sifted
For the sauce
  • juice of 4 clementines
  • juice of 1 small lemon
  • 150g light muscovado sugar
  • 2 tbsp orange liqueur
  • 100ml dark rum
  • 100ml crème fraîche
  • 1 tsp soft butter
To finish
  • 50g caster sugar, plus extra 2 tbsp
  • 1 clementine, sliced
  • 1 medium egg white
  • a handful of cranberries
  • 1 bay leaf

Step by step

Get ahead
Make the pudding the day before and reheat in the oven in the bowl, wrapped in foil for 30 minutes; can also be frozen. The sauce can also be made the day before and reheated. Make the candied clementines up to three days ahead; store at room temperature.
  1. First, make the finishing touches. For the candied clementine slices, heat the 50g of caster sugar with 50ml of water in a small pan until the sugar has dissolved. Bring the sugar syrup to simmering point, then reduce the heat to low. Add the clementine slices and simmer, uncovered and in a single layer, for 30 minutes, turning the slices halfway. Leave to cool in the syrup, then use a draining spoon to transfer to nonstick baking paper, discard the syrup. To frost the cranberries, beat the egg white until frothy and scatter 2 tablespoons of sugar on to a saucer. Dip the cranberries into the egg white and then sprinkle with caster sugar. Dry on nonstick baking paper.
  2. For the pudding, put the Chai tea bag into a measuring jug, add 350ml of boiling water and leave to steep for 10 minutes. Pit and roughly chop the dates. Preheat the oven to 180°C, fan 160°C, gas 4.
  3. Scatter the hazelnuts on a baking tray and toast in the oven for 10-12 minutes or until golden; leave to cool. Remove the tea bag from the jug and discard. Pour the tea into a medium pan; add the dates, cranberries and clementine juice. Bring to simmering point, then remove from the heat and stir in the bicarbonate of soda. Leave to cool until the mixture is lukewarm.
    Tip
    We made this in the 1-litre Pyrex Classic bowl, sold in store.
  4. Roughly chop the toasted hazelnuts and peel, core and grate the apple. In a bowl, beat together the butter and sugar with an electric hand whisk until light and fluffy. Gradually add the eggs and vanilla extract, beating all the time.
  5. Fold in the toasted hazelnuts, grated apple and clementine zest. Then alternately fold in the date mixture with the flour. The mixture will look curdled but that is normal.
  6. Transfer the mixture to a buttered 1 litre heatproof bowl. Place the bowl in a small roasting tray and half fill the tray with boiling water. Bake in the preheated oven for 30 minutes. Then quickly cover the top of the pudding with buttered foil to prevent it from over-browning. Cook for a further hour until well risen.
  7. For the sauce, gently heat the juices and sugar together in a large pan until the sugar has dissolved. Whisk in the liqueur, rum and crème fraîche and, when the crème fraîche has melted into the sauce, turn up the heat and bubble until reduced by half. Stir in the butter to melt.
  8. Turn out the pudding on to a serving plate, drizzle with some of the sauce and top with the candied clementines, frosted cranberries and the bay leaf. Serve the remaining sauce separately.

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