In our house, when making the pudding, we keep the fantastic tradition of stirring – each family member has a go and makes a wish (usually about possible large Christmas gifts!) I’ve added ginger here for a tasty twist to this pudding – and also to add another level to the festive flavours.
Makes a 900ml pudding
– 100g raisins
– 100g sultanas
– 75g currants
– 3 tbsp mixed peel
– 1 tbsp finely chopped crystallised ginger
– 3 tbsp Grand Marnier (or other orange liqueur or brandy)
– 100ml orange juice
– 75g dark brown sugar
– melted butter, for brushing
– 50g golden caster sugar
– 3 tbsp ground almonds
– 40g fresh white breadcrumbs
– 80g plain flour
– ½ tsp ground ginger
– ½ orange, zest only
– 1 egg, beaten
– 60g chilled butter or suet, finely chopped
1. Combine all the ingredients for steeping, cover and leave in a cool place overnight.
2. To make the pudding, generously brush a 900ml pudding bowl with melted butter. Line the base with a circle of parchment paper.
3. Mix the caster sugar, almonds, breadcrumbs, flour, ginger and orange zest together in a large bowl. Carefully stir the soaked fruit into the dry ingredients, then stir in the beaten egg. Finally, add the butter or suet.
4. Spoon the mixture into the pudding bowl. Then cover the bowl tightly with a well-fitting lid or a layer of parchment paper and foil. Secure with string, ensuring to cross the string over the top of the bowl. This forms a handle.
5. Place the bowl in a saucepan a quarter full of boiling water – the water should be only halfway up the sides of the pudding bowl – and reduce the heat. Cover and leave to simmer very gently for 4 hours – remember to top up with boiling water as required. Carefully remove the pudding from the saucepan, cool in the bowl and store in a cool, dry place.
For the orange sauce:
– 100ml fresh orange juice
– 50ml caster sugar
– 1 tbsp butter
– icing sugar, for dusting
– 4 to 5 crystallised ginger pieces, roughly chopped, to decorate
– ½ orange, zest only
1. To make the orange sauce, combine the orange juice and sugar in a small saucepan over a medium heat. Simmer for 12 minutes until thick. Whisk in the butter and cool. This will keep in the fridge overnight.
2. On Christmas Day, reheat the pudding by steaming again for at least 1½ hours.
3. Turn the pudding out and dust with icing sugar.
5. Warm the orange sauce and decorate the pudding with ginger pieces and orange zest on top. (P.S. A dash of brandy in the orange sauce is nice too!)
A Taste of Home is a food story from Ballyknocken House, nestled in the gentle rolling hills of County Wicklow, where generations of Catherine Fulvio’s family have lived and farmed for over 100 years.
Combining modern Irish food with farm-to-fork principles, Catherine takes on traditional Irish recipes and gives them her own twist to reflect the abundance of ingredients available on her doorstep. From beef that has grazed on lush pasturelands and Wicklow lamb famous for its quality of flavour, to the delicious seafood available nearby.
Recipes include classic Irish family dishes made using simple, fresh ingredients and set against the timeless backdrop of the Irish countryside, Catherine’s delicious, wholesome recipes celebrate the best ingredients Ireland has to offer.
A Taste of Home is published by Gill Books, and is available to buy on www.gillbooks.ie.