Ho Ho Ho, here we go! Make Christmas a little merrier this year with our Nocturne Export Stout Christmas pudding. Although the number of ingredients might seem daunting, if you follow our easy steps below, the recipe will come together nicely.
Fancy giving it a go?
- 1 large Bramley apple, peeled and finely chopped
- 140g sultana
- 140g currant
- 40g raisin
- 140g date, chopped
- 50g mixed peel
- 250ml Rye River Brewing Company Nocturne Export Stout
- Zest 1 orange
- Zest 1 lemon
- 100g cold butter, plus extra to grease basin
- 100g dark muscovado sugar, plus 2 tbsp
- 120g fresh white breadcrumb
- 60g self-raising flour
- ½ tsp ground cloves
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp nutmeg
- 2 eggs, beaten
Mix the dried fruit and apple before adding the Rye River Brewing Company Nocturne Export Stout. Add the orange and lemon zests and stir. Cover the mixture and leave overnight to soak.
Butter a 1.25-litre pudding basin. Next spoon in 2 tbsp dark muscovado sugar. Turn the basin at an angle, to coat the inside of the basin.
Mix together the remaining dry ingredients in a large bowl. Grate in the butter, then add in beaten eggs and fruit. Stir well. Spoon into the pudding basin and level the top.
Take a 30cm long piece of foil, cover it with a sheet of greaseproof paper of the same size and butter the paper. Fold a 3cm pleat in the middle, and cover the pudding. Tie with string under the lip of the basin, making a handle. Trim paper and foil to about 5cm and tuck it under itself.
Sit the pudding on a heatproof saucer in a saucepan. Pour in boiling water so it comes halfway up the basin. Cover and steam for 6 hrs, topping up water as required to ensure it stays halfway up the basin.
Re-cover with clean paper and foil and store in a cool place.
To reheat, microwave on medium, without foil, for 8 mins. Serve with brandy cream.