FOOD – Make a Lyle’s Golden Christmas Pudding this Christmas

Posted by Editor on December 7, 2016 in Food | Leave a comment

Time to prepare: 15 minutes plus overnight standing
Cooking time: 3 hours plus 1 hour to reheat
Serves: 8

Ingredients

1. *   115g butter or margarine
2. *   115g Tate & Lyle Fairtrade Light Brown Soft Sugar
3. *   2 medium eggs, beaten
4. *   75g self raising flour
5. *   2 tbsp Lyle’s Golden Syrup
6. *   Grated zest and juice 1 small orange
7. *   1 tsp ground cinnamon
8. *   ¼ tsp grated nutmeg
9. *   75g raisins
10. *   125g sultanas,
11. *   75g ready-to eat dried apricots, chopped
12. *   75g dried sour cherries or cranberries
13. *   50g cut mixed peel
14. *   3 balls of stem ginger in syrup, finely chopped
15. *   1 apple, peeled and grated
16. *   75g fresh brown breadcrumbs
17. *   To decorate:
18. *   Small bunch of red grapes,
19. *   Egg white
20. *   Tate & Lyle Fairtrade Caster sugar
21. *   Holly sprig
22. *   For the Orange Brandy Butter:
23. *   125g unsalted butter, softened
24. *   75g Tate & Lyle Fairtrade Icing Sugar
25. *   2 tbsp Lyle’s Golden syrup
26. *   Grated zest 1 small orange
27. *   3-4 tbsp brandy

Method

1. Cream the butter or margarine with the Tate & Lyle Fairtrade Light Brown Soft Sugar until creamy then gradually beat in the eggs with a little of the flour. When the eggs have been added, stir in the remaining flour, the spices and Lyle’s Golden Syrup.
2. Add the orange zest and juice with the dried fruits and the mixed peel.
3. Slowly stir in the breadcrumbs the mixture should have a soft dropping consistency.
4. Butter and line the base of a 1.2litre/2 pint pudding basin with a small round of baking parchment. Stir the pudding, (with the family making a wish) then turn into the pudding basin. Smooth the top. Cover the pudding with a double sheet of baking parchment which has a pleat in the centre to allow for expansion. Then cover either a pudding cloth or tin foil with a pleat in the middle.
5. Place in top of steamer, placed over a pan of gently simmering water and steam for 3 hours. Remember to top up the pan with boiling water as necessary. This pudding can be eaten immediately or stored for two weeks. To store, once cooked, re-cover with fresh paper then store in a cool dark place until required. Before serving, steam for a further 1 hour

To decorate:

1. Wash the grapes and dry, dip in egg white then toss in caster sugar and set aside to dry.
2. Serve with Orange Brandy Butter, cream the butter until soft then beat in the Tate & Lyle Fairtrade Icing Sugar, Lyle’s Golden Syrup and orange zest. Gradually beat in the brandy, spoon into a serving dish and chill for at least 1 hour.

Lyle’s Golden Syrup: This recipe is made using Lyle’s Golden Syrup, for more delicious recipes visit Lylesgoldensyrup.com