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Saturday, 26 November 2011

Dan Lepard's Sweet Sherry Plum Pudding

In last Saturday's Guardian Magazine, I spied Dan Lepard's recipe for Sweet Sherry Plum Pudding.  I love Christmas pudding so, as Dan Lepard is 'the man of the moment' as far as baking is concerned,  I thought I would give this a go.

The recipe is full of lovely rich dark stuff, butter, muscovado sugar, black treacle, honey, sherry, prunes, currants and nuts (I used walnuts), it is also lightened by wholemeal breadcrumbs and a grated apple. There is only 75g of flour in the whole recipe.

 
I packed the mix into my large pudding basin for Christmas, but there was a bit of mixture left over, so...
I filled a little ramekin and steamed it for an hour, that was yesterday.  Today, I reheated it by steaming for about half an hour.

When I cut the string and removed the baking parchment and foil , this gorgeous black pud appeared, studded with dark fruits and golden nuts.

It turned out onto a plate rather well and I managed to get three portions out of this little pud which I served with custard.  

As I said, I only made it yesterday, so it hasn't had time to mature, it is packed with flavour, but doesn't taste heavy or stodgy. If this is what it tastes like after a day, I am really looking forward to Christmas Day!

If you would like to make this pudding, the recipe is available on the Guardian Food pages HERE

I'm entering this for Bookmarked Recipes run by Jac at Tinned Tomatoes with Ruth from Ruth's Kitchen Experiments



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9 comments:

  1. Baking Addict26 November 2011 at 22:30

    That looks great! Dan really is the man of the moment :)

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  2. chow and chatter26 November 2011 at 23:00

    oh it looks awesome love him he is a talent for sure

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  3. Jacqueline Meldrum26 November 2011 at 23:28

    Oh wow and with custard too. Mmmmmmmmmm! Heaven!

    Oh and thanks for entering it x

    And we are going to cupcake class together. Yippee!!!!

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  4. Kate@whatkatebaked27 November 2011 at 20:30

    That is such a great idea, to pop some leftover pudding in a little ramekin to enjoy now. I always feel a little despondent that I have to pack away the pudding and Christmas cake for a month before tucking in...

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  5. Karen S Booth27 November 2011 at 20:40

    LOL! I saved that recipe to make! It looks FAB Janice, am making mine next week!

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  6. laura_howtocook27 November 2011 at 22:28

    Well I also made this very Xmas pudding by Dan but didn't have any spare to make a little sampler. Am now desperate to try it out!
    I must admit that I saw the 75g of flour and couldn't quite believe it so added a few more breadcrumbs to mine....seeing yours though I don't think I needed to! Xx

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  7. Brownieville Girl29 November 2011 at 20:54

    My husband has told me that Christmas pudding is best eaten fresh - but I think he was afraid I'd hide the puddings until Christmas!!!!

    Yours looks delicious.

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  8. Anonymous30 November 2011 at 18:42

    I've been meaning to give this recipe a try too! Already made the figgy pudding from Short & Sweet and now debating if I should make the Plum Plum Pudding. Now that I saw your post, the Plum Plum Pudding may just have the wait!

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  9. Caroline3 December 2011 at 18:52

    Love the idea of making a taster bit - now you know what you've got to look forward to on the big day! It sounds great.

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I love to read your comments and try to reply when I can. I have had to enable comment moderation due to high levels of spam, so it may take a little time before your comment is visible. Please let me know if you make one of my recipes or if you have any questions I will try to answer them. Janice