25g (1oz) fresh stem ginger, peeled, grated or chopped finely (just the flesh, not the core)
45g (1 ½ oz) dark muscovado sugar
250g (10 oz) chopped permitted fresh non-citrus fruit (at least half of which should be things, e.g. eating apples, conference pears, that keep a decent shape when cooked)
75g (3oz) chopped mixed nuts
110g (4oz) suet
Juice of 1 orange and 1 lemon
50g (2oz) fresh mixed orange and lemon rind, finely grated
75g (30z) self raising flour
75g (30z) plain flour
110g (4oz) breadcrumbs
4 tablespoons black treacle
15 – 30ml (1 -2 tblsp) liquid (either extra orange juice, some alcohol of choice, or water)
1) Mix ginger and dark muscovado sugar and leave covered for 24 hours
2) Grease a 1 litre basin
3) Put all ingredients in a bowl and mix well. Be warned, it does look far dryer than you might expect, but the fresh fruit will release extra moisture during cooking so don’t be tempted to add too much liquid.
4) Stir clockwise and make a wish!
5) Tip into basin, cover with a greased greaseproof paper circle and foil lid (scrunched at the edges) and lift into pan
6) Pour boiling water half way up sides, put lid on pan, put on a low heat and steam for at least 6 hours. You will need to add water from time to time
7) Remove, cool, and put plastic lid on or new foil
8) On Christmas Day, stand in pan, bring to boil and steam for 2 hours. Serve with custard or brandy sauce.
A note about storage:
In December I made enough pudding mix for two puddings; one got eaten for Christmas just a couple of days after making, and the other was frozen and then defrosted and heated for eating at Easter (early April).
I can report that the taste was not affected at all by freezing – it tasted as rich as it did when fresh. However, it was rather softer and more mushy than it had been.
In light of this, I probably wouldn’t recommend keep a pudding in the freezer for more than a couple of months before it’s needed, as it’s likely to get even mushier and squidgier as time goes by. I also suggest microwaving a previously-frozen pudding until just hot, rather than steaming, to re-heat it.
Your pudding shouldn’t be just kept in the cupboard as you would a traditional pudding since, unlike the normal methods of preparing them, this one has fresh fruit in it. If you defrost it or make it more than 24 hours before you intend to eat it, keep it in the fridge.