Christmas steamed sponge pudding

6
2 hours

Ingredients

Christmas steamed sponge pudding

  • 2 oranges, 1 juiced and zested, 1 cut into thin slices to decorate
  • 3 tbsp of golden syrup, plus extra to drizzle
  • 175g of unsalted butter, softened, plus a little extra for greasing
  • 175g of muscovado sugar, light
  • 3 eggs, medium, beaten
  • 75g of self-raising flour
  • 1/2 tsp ground cinnamon
  • 1 pinch of ground cloves
  • 1 pinch of ground nutmeg
  • 75g of fresh breadcrumbs
  • 75g of prunes, ready-to-eat, chopped
  • 75g of dates, ready-to-eat, chopped
  • 1 lemon, juiced and zested

Method

1
Generously grease the inside of a 1.2 litre (2 pint) pudding basin. Pour the golden syrup into the base and arrange the orange slices on the base and sides
2
Place the butter and sugar in an electric mixer and beat until light and fluffy
3
Gradually add the beaten egg to the butter and sugar mixture, beating well between each addition
4
Sift the flour and spice into the bowl and fold in the breadcrumbs, chopped fruit, orange and lemon zest and juice with a large metal spoon (don’t worry if the mixture curdles)
5
Spoon the mixture into the prepared pudding basin and smooth the top
6
Cut out a large circles of buttered baking paper and foil (approximately 30cm/12 inches wide). Place one on top of the other and and create a 2.5cm/1 inch pleat down the middle
7
With the foil uppermost and buttered baking paper underneath, place on top of the pudding basin. Tie the foil and baking paper tightly around the bowl using a long piece of string. Trim away any excess paper and foil, leaving about 5cm/2 inches of foil and paper around the sides of the bowl. Tie a piece of string over the top to act as a handle
8
Place a small heatproof plate upside down in the bottom of a large saucepan and put the pudding basin on top. Pour in enough boiling water so that it comes halfway up the basin
9
Cover and steam for 2 hours over a medium heat, topping up with more boiling water as necessary
10
Turn out onto a plate, drizzle with the extra syrup and serve with cream or ice-cream. The pudding will keep for up to 5 days in the fridge