Chocolate-ginger Boiled Puddings
Chocolate-ginger Boiled Puddings is a traditional Canadian recipe for a classic rich fruit and chocolate boiled pudding with candied ginger that makes an excellent substitute for the more traditional boiled Christmas pudding. The full recipe is presented here and I hope you enjoy this classic Canadian version of: Chocolate-ginger Boiled Puddings.
prep time
20 minutes
cook time
90 minutes
Total Time:
110 minutes
Additional Time:
(+over-night soaking)
Makes:
8
Rating: 
Tags : Dessert RecipesCanada Recipes
This is an interesting Canadian twist on the traditional boiled
Christmas fruit pudding. Here they are cooked individually, but can also be cooked as large puddings.
Ingredients:
320g raisins, chopped
200g currants
100g pitted dates, chopped
75g candied ginger, chopped
150g sultanas
100g dried pears, chopped
100g dried apricots, chopped
175g chocolate chips
75g pistachio nuts, chopped
125ml brandy
250g unsalted butter, frozen and grated
200g soft brown sugar
1 tbsp golden syrup (dark corn syrup)
80ml orange juice
1 tsp finely-grated orange zest
80ml lemon juice
1 tsp finely-grated lemon zest
4 eggs, lightly beaten
1 tsp baking soda
200g plain flour
60g self-raising flour
2 tsp mixed spice
2 tsp ground cinnamon
1 tsp freshly-grated nutmeg
80g fresh breadcrumbs
Method:
Combine the fruit, chocolate and pistachio nuts in a large bowl then stir in the brandy. Cover with clingfilm (plastic wrap) and set aside to soak over night.
Place the butter in a large bowl and stir in the sugar, golden syrup, citrus zests, citrus juices and eggs. In a separate bowl, sift together the flours, baking soda and spices. Add this mixture to the egg mix in two batches then stir in the soaked fruit (with the brandy) and the breadcrumbs.
In the meantime, bring two large saucepans of water to a boil. Cut a large piece of muslin or calico into ten 30cm squares. Place the cloth in one saucepan and boil for 15 minutes. Remove with tongs and carefully wring out with gloved hands.
Place the first calico square on your work surface and dust liberally with plain flour. Take a loosely-packed cup of the pudding mix and place this in the centre of the cloth. Gather the edges together then tie the cloth with string in a neat ball, pleating the cloth as you gather. Tie securely and leave a long piece of string attached. Repeat this process until all the mixture and cloth has been used up.
Place half the puddings in each saucepan. Tie the strings to wooden spoons and sit these across the tops of the saucepans for easy retrieval. Sit lids on top of the spoons and simmer for 1 hour (top the pans up with boiling water as needed).
When the coking time is up, remove the puddings from the pan then hang up in a cool place over night to dry. Store in an air-tight container (they will keep in the refrigerator for up to 1 month).
To serve, re-heat the puddings by placing in a pan of boiling water and boil for 30 minutes. Carefully remove the cloth coverings, place in bowls and serve with custard or white sauce.
Find more Christmas recipes here.