We’ve taken the classic retro dessert and turned it into a joyous Christmas pudding. Full of fruit and gently spiced, this is bound tobecome a favourite.
tin pineapple slices, in juice (you need 8 slices in total)
100g
raisins
150g
sultanas
50g
dried figs, finely chopped
50g
cocktail or glacé cherries, finely chopped, plus 7 whole to decorate
50g
chopped mixed peel
100ml
spiced golden rum
Butter to grease
125g
dark muscovado sugar
50g
plain flour
1/2Tbsp.
mixed spice
50g
fresh white breadcrumbs
2
medium eggs, beaten
40g
vegetarian or beef suet, see GH TIP
Directions
Step 1Strain 50ml of the tinned pineapple juice into a large non-metallic bowl. Decant
remaining juice and pineapple slices into
a bowl, cover and chill until needed. Add
the dried fruit, chopped cherries, mixed
peel and rum to the pineapple juice and
mix to combine. Cover and leave to soak
overnight (or 12hr) at room temperature.
Step 2Lightly grease a 1 litre pudding basin
and line the base with a disc of baking
parchment. Put a 35.5cm square of foil
on top of a square of baking parchment
the same size. Fold a 4cm pleat
across the centre. Lightly grease
the visible parchment and set aside.
Step 3Drain the chilled pineapple slices
and pat dry using kitchen paper.
Lay 1 slice in the base of the prepared
basin and 5 around the sides.
Press a cocktail/glacé cherry into
the centre of each ring. Set remaining
slices aside.
Step 4Add the remaining pudding
ingredients to the soaked fruit; mix well.
Carefully spoon into the basin, trying
not to disturb the pineapple slices.
Press down to level. Top centrally
with 1 reserved pineapple slice and
press the fi nal glacé cherry into the
centre. Cut remaining pineapple slice
into 8 pieces and arrange around
the central slice, gently pressing the
fruit into the pudding mixture.
Step 5Lay the pleated and greased foil
and parchment square (foil-side up)
on top of the pudding mixture and
smooth down to cover. Using a long
piece of string, tie securely under the lip of the basin and loop over top,
then tie to make a handle.
Step 6To cook, put a heatproof saucer in
the base of a large, deep pan that has
a tight-fitting lid. Lower in the prepared
pudding and pour in enough water
to come halfway up the sides of basin,
taking care not to get any on top of
the pudding. Cover with the lid, bring
to a boil, then simmer gently for 3hr,
checking the water level and topping
up as needed.
Step 7Carefully remove pudding from
the pan. If not serving immediately,
cool completely. Wrap basin (still with
its foil lid) in several layers of clingfi lm,
followed by a layer of foil. Store in a
cool, dark place for up to 6 months.
TO REHEAT YOUR PUDDING
Remove the foil, clingfilm and lid. Re-cover with a new lid, as per instructions in steps 2 and 5. Following method in step 6, reheat for 2hr. Remove from pan and allow to sit for 5min. Carefully remove lid and invert pudding on to a cake stand or serving plate. Peel off baking parchment disc and serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
