Stir Up Sunday is just around the corner and this can only mean one thing… It’s time to get prepared for making your Whisky Christmas pudding; of course with Dartmoor Whisky!
Ingredients
- 500g luxury mixed fruit
- 100g dates, chopped
- 250ml Dartmoor Whisky
- Zest of 1 lemon
- Zest of 1 orange
- 1 medium Bramley apple, peeled and grated
- 100g cold butter, grated, plus extra for the basin
- 100g dark muscovado sugar, plus 2 tbsp
- 100g fresh white breadcrumbs
- 50g self-raising flour
- 1/2 tsp ground mace
- 1/2 tsp ground cinnamon1
- /2 tsp ground ginger
- 1/2 tsp mixed spice
- 2 eggs beaten
Method
1) In a large bowl soak the mixed fruit, dates, orange & lemon zest and apple in the Dartmoor Whisky for 24-48 hours.
2) Butter a 2lb pudding bowl then lightly coat the butter in 2tbsp of muscovado sugar by slowly tipping and turning the bowl.
3) Add the remaining ingredients to the fruit that has been soaking. Stir until well combined. Don’t forget to put a silver coin in too, luck is said to be brought to whoever finds it! Spoon into the basin and level.
4) Take a sheet of foil and greaseproof and make a pleat in the middle (this allows for the expanding pudding). Place over the top of the pudding bowl, greaseproof paper side down, and fix in place with string.
5) Sit the pudding bowl on top of an upturned heatproof saucer inside a saucepan. Pour boiling water half the way up the pudding. Cover and steam for 6 hours. Top water up as required.
6) Once the pudding is cooked cover it with fresh greaseproof paper and foil. Store in a cool dry place. To reheat either cook in the microwave (minus the foil), on medium for 10 minutes or steam for a further hour.
Don’t forget to add a little Dartmoor Whisky and light before serving for a spectacular Christmas pudding!
