A lighter alternative to the traditional pud with a wonderful sauce.
Preparation time 15 mins plus overnight soaking - Steaming time 1 hour - Serves 8
For the pudding:
- 200g ready to eat figs, chopped
- 175g ready to eat dried dates, chopped
- Grated zest of 1 orange
- 150ml ale
- 2 tbsp brandy
- 50g fresh breadcrumbs
- 50g soft dark brown sugar
- 100g suet
- 11/2 tsp mixed spice
- 50g self raising flour
- 50g chopped blanched hazelnuts
- 25g dried mixed peel
- 2 large beaten eggs
For the sauce:
- 100g dark soft brown sugar
- 50g butter
- 150ml double cream
- 1 tbsp brandy
- Grease 8 mini pudding moulds and line the bottoms with greaseproof paper.
- Place the figs, dates and orange zest in a small bowl, add the brandy and ale and mix together and set aside.
- In a separate large bowl, place the breadcrumbs, sugar, suet, spice, flour, hazelnuts, mixed peel and mix together.
- Add the fruit, brandy and ale mixture, add the eggs and combine thoroughly, cover and allow to soak overnight in the fridge.
- Divide the mixture equally between the moulds, pressing a disc of greaseproof paper on top of each pudding. Cover with a piece of pleated foil to allow for steam and tie tightly with string.
- Place the moulds into large saucepans and fill with boiling water to reach half way up the moulds.
- Cover the pans and simmer gently for 1 hour, checking every 15 mins to make sure that the pans do not boil dry.
- Test one pudding by inserting a skewer and if it comes out clean, they are done.
- Remove the puddings and once cooled completely, remove the string and foil and re-wrap with greaseproof paper and foil. These can now be stored in a cool place for up to 3 months.
- To reheat, simmer as before for 45 mins.
To make the sauce:
- Place the sugar, butter and cream in a small pan and heat gently until the sugar has dissolved and the butter has melted.
- Remove from the heat and stir in the brandy.
This sauce is also delicious added to a plain steamed sponge or icecream.