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Stem ginger, dates, and walnuts make for a deliciously moist salted caramel Christmas pudding. Topped with a perfectly balanced, not too sweet salted caramel sauce, flavoured with a dash of rum.
Not a fan of traditional Christmas pudding (opens in new tab) but still want a showstopping festive dessert to serve on the big day? This salted caramel Christmas pudding ticks all the boxes. Best of all, this pudding takes a total of two hours to prepare and bake, a fraction of the time of a classic figgy pudding. It also doesn’t need to be made months in advance.
Ingredients
For the Christmas pudding:
175g unsalted butter
175g light muscovado sugar
90g stem ginger, drained and chopped
100ml milk
100g ready-to-eat dates, chopped
175g plain flour
½tsp bicarbonate of soda
2tsp ground ginger
30g walnuts, chopped
2 eggs
For the salted caramel sauce:
75g unsalted butter
60g light muscovado sugar
150ml double cream
¼tsp sea salt
2tbsp rum
You will need:
1kg greased spherical pudding mould
900g pudding basin, greased and lined
30cm square clean muslin dipped in 60g melted butter
WEIGHT CONVERTER
grams
to
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Method
Put the butter and sugar for the pudding in a large non-stick pan with the ginger, milk and dates. Stir until the butter has melted, then let the mixture cool for 5 mins.
Tip the flour, bicarbonate of soda, ground ginger, walnuts and eggs into the cooled mixture and stir together until smooth.
Stand the base of the pudding mould in the base of the large pudding basin and arrange the muslin square in the base of the mould with edges overhanging the pudding basin. Spoon in half the mixture.
Hold the edges of the muslin as you spoon in the remaining mixture. Tie up tightly to secure. Trim the string and any excess muslin. Secure the top mould and clip in place, removing from the pudding basin.
Steam for 1½ hours, topping up the water regularly.
Meanwhile, make the salted caramel sauce. Put the butter in a pan with the light muscovado sugar and warm gently, to melt, then stir in the cream, sea salt and rum.
Unclip the pudding mould, cut away the string and turn out on to a serving dish. Drizzle over the warmed salted caramel sauce and finish off with lit indoor sparklers (optional). Eat your salted caramel Christmas pudding within 2 days.
Top tips for making this salted caramel Christmas pudding...
This pudding can't be lit like a classic Christmas pudding but looks just as festive topped with a few cake sparklers.
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Rosie Hopegood is a former professional chef turned journalist with a passion for veggie food. She spent several years working as a chef aboard superyachts, catering for the culinary demands of the very rich and sometimes famous. She also worked as a private chef in the Swiss Alps, the Scottish Highlands, and the Balearic Islands. Later, she spent five years looking after the food pages at Reach Plc’s magazines. Rosie lives in New York and writes for Al Jazeera, Sunday Telegraph, and The Guardian.
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