This recipe came to me via Foodepedia. A client sent us a Christmas pudding recipe that I thought looked preposterous. So much butter and rum and very little of anything else. How is this a pudding?
So I asked them for some samples so I could make it. And what do you know, it was actually one of the best, most decadent desserts I have ever made. And so easy, which is how recipes end up on my ‘make again’ list.
Everything from the pastry to the filling to licking the beaters covered in butter, rum and sugar, this recipe is smashing!
However, due to my lack of certain ingredients, I should probably point out the differences of my recipe that may have made mine extra fantastic.
I didn’t put ginger in mine, because I don’t like ginger.
I had to use medjool dates, which are really quite pricey, but that’s all they had in the shop.
And finally, I didn’t have an orange so I used a mandarin instead.
Plus I ate mine with vanilla ice cream not the rum butter they recommend….but I am sure the Cumberland Butter would be super too!
OK so maybe I strayed a little from the recipe, whatevs, it turned out really well. Here it is.
Icing sugar 75g
Zest of orange 1
Egg yolks 2
Rum 1 tsp
Plain flour 250g
For the filling
Preserved ginger 50g
Apple 1 grated
70g light brown sugar
5 tbsp rum
For the Cumberland rum butter
Light brown sugar 450g
Rum 8 tbsp
- Beat together the butter, icing sugar, orange zest, egg yolks and rum.
- Fold in the plain flour.
- Wrap the pastry in cling film and place in the fridge for 30 minutes.
- When chilled, roll out the pastry and use it to line a pastry tin.
- In a bowl, combine the dates, sultanas, preserved ginger and grated apple. Place the mixture on top of the pastry.
- Beat the butter, sugar and rum together (don’t forget to eat some of this, it’s delicious and boozy). Spread over the fruit filling.
- Cover with the remaining pastry, a lattice effect is recommended.
- Bake for 10-15 minutes.
- Reduce heat to 160°C/gas mark 2 for approximately 30 minutes or until golden brown.
- To make the Cumberland rum butter, chop butter into small cubes and beat until soft. Gradually beat in the sugar until well combined. Then mix in rum, 2 tbsp at a time. Keep refrigerated until ready to serve.