Thursday 22 February 2018

Neven Maguire's special pudding

Makes two, two-pint (one-litre) puddings


2oz/50g plain flour

½ tsp mixed spice

½ tsp grated nutmeg

½ tsp ground cloves

6oz/175g breadcrumbs

6oz/175g soft brown sugar

6oz/175g raisins

2oz/50g currants

6oz/175g sultanas

2oz/50g mixed peel

2oz/50g chopped almonds

½ apple, diced

½ small carrot, grated

1 lemon, rind and juice

6oz/175g butter, melted

2 eggs, beaten

¼pt/150ml Guinness

2 x 2pt/1l pudding bowls

8fl oz/225ml whipped cream, to serve


Sift together the flour, mixed spice, nutmeg and cloves. Add the breadcrumbs, sugar, raisins, currants, sultanas, mixed peel, almonds, apple, carrot, lemon rind and juice, and melted butter and mix until well combined. Add the beaten eggs gradually, stirring constantly, followed by the Guinness.

Mix everything thoroughly and cover with a tea towel and leave overnight. Pre-heat the oven to 150°C/300°F/Gas Mark 2. Place the mixture in the pudding bowls. Wrap the bowls with greaseproof paper and seal with the lids. If you don't have lids for your bowls, wrap them completely in tinfoil instead. To cook the pudding, stand in a large cake tin and fill the tin three-quarters full of boiling water. Cover the tin with foil.

Bake in the oven for seven hours. Allow to cool. Cover the pudding bowls again with greaseproof paper and store in a cool, dry place. On Christmas Day, remove the extra greaseproof paper and bake your pudding as before, by placing it in a cake tin three- quarters full of boiling water for two to three hours.

To serve, place in a bowl or on a plate, with a dollop of lightly whipped cream. If you must light the pudding, be careful with the amount of alcohol you pour on. I find that one tablespoon of heated brandy works just fine.

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