Double Ginger & Stout Pudding

Combine the Dried Fruit, Chopped Ginger, Syrup, Stout, and Brandy.

Mix well. Cover and leave to soak overnight.

Tip: Give it a stir once before bed to ensure the fruit at the top gets coated.

In a large bowl, mix the Apple Puree, Grated Carrot, Treacle, Lemon Zest, and Chopped Peel.

Stir in the Soaked Fruit mixture (include all the liquid).

Add the Flour, Breadcrumbs, Sugar, Cornflour, Mixed Spice, and Ground Ginger.

Stir well. It should be a dark, thick, sticky batter that drops easily off the spoon.

Grease your 900ml basin thoroughly (oil spray works best).

Spoon the mixture in.

Crucial: Leave a 2–3cm gap at the top for expansion. Do not overfill.

Option A: Steaming (Recommended). Cover the basin with a circle of greaseproof paper, then a layer of foil. Tie tightly with string under the rim.

Place a saucer/cutter in the bottom of your large pan. Sit the basin on it.

Fill with boiling water halfway up the basin. Cover pan with lid.

Simmer gently for 5–6 hours. Check water level hourly (top up with boiling water).

Option B: Microwave (Fastest). Cover loosely with cling film (pierce a hole).

Microwave (600W/Medium) for 5 mins. Let rest for 2 mins.

Microwave for another 5 mins. Check top is firm.

Note: I have personally never tried the microwave method, so I cannot guarantee the same rich results as steaming.

Remove from the pan. Remove the wet foil/paper immediately.

Cover with a clean tea towel and leave on the counter until stone cold. (This lets steam escape so it doesn't go soggy).

Once cold, swap the towel for Cling Film and store in the Fridge overnight.

Reheat: Steam for 1 hour or Microwave for 3–4 mins.

Rest: Let stand for 10 mins before turning out (helps slicing).

Serve: Flame with brandy OR drizzle with a glaze of Icing Sugar + Ginger Syrup.