December 19th 2014
Do you remember this recipe from Paul’s appearance on Sunday Brunch last Christmas? Why not try it this year instead of the traditional Christmas pud?
Salted caramel, mincemeat and chocolate pudding with salted rum caramel sauce
Use a 1 litre heatproof or ceramic pudding basin.
300g plain flour
1.5 tablespoons baking powder
150g unrefined light muscovado sugar
35g cocoa powder
Half teaspoon sea salt
3 medium free range eggs at room temperature
1. In a mixer with the paddle attachment place the dry ingredients and butter and mix until a breadcrumb texture is formed.
2. Whisk the eggs and milk together, add to the dry mixture and mix until smooth.
For the pudding bowl
20g butter for greasing
1 table spoon plain flour
1 table spoon cocoa powder
3. Soften the butter but do not fully melt.
4. Brush the sides of the basin from the bottom to the top ten the bottom.
5. Mix the cocoa powder and flour together and dust the inside of the basin knocking any excess out.
For the mincemeat
50g Mixed peel
125 Apples grated skin on
½ Orange juice and zest
60g Melted Butter
125g unrefined Light muscovado sugar
60mls Ruby port
10g Cinnamon ground
5g Nutmeg ground
6. Mix all the ingredients together and leave for 24 hours before using.
For the salted caramel and rum sauce
200g unsalted butter
200g unrefined light muscovado sugar
200mls double cream
3 teaspoons Maldon sea salt.
50mls Dark rum
7. Bring the butter, salt and sugar to the simmer on a medium heat for 5 minutes taking care not to let it catch on the bottom of the pan.
8. Take off the heat and pour in the cream whisking well.
Before adding the Rum –
9. Place 100mls of the caramel into a mixing bowl with three tablespoons of mincemeat and mix well.
10. Mix the 50mls of rum into the remaining salted caramel sauce.
Putting the pudding together
11. Spoon the mincemeat and caramel mixture into the bottom of the basin
12. Now fill on top with the chocolate pudding mix leaving some space at the top for expansion.
13. Now tightly food wrap the basin to seal in the mix and use the lid if your plastic basin has one.
14. Place a sheet of foil over the top tucking around the basin and steam for 45 minutes wither in a basin half filled with water or in a steamer.
15. Once steamed remove the cling film quickly and carefully to allow the pudding to cool slightly.
16. Cut off any excess pudding to level (eat the trimmings)
17. Now turn the pudding out onto a presentation dish and lace, smother and enrobe the pudding in the warm run caramel sauce.
Serve with Vanilla ice cream or simple classic whipped double cream.