Name: Raspberry and peach butterscotch pudding
Prep time: 30 min
Cook time: 225 min
Total time: 255 min
Yield: 10 - 12
Ingredients: 300 gm golden raisins; 200 gm sultanas; 170 gm brown sugar; 50 gm glacé orange, diced; 50 gm stem ginger in syrup (drained), diced; 120 ml green ginger wine; 80 ml brandy; 50 gm honey; 1 ripe peach, unpeeled, coarsely grated, plus extra wedges, to serve; Finely grated rind and juice of ½ orange and ½ lemon; 1 tsp ground ginger; ½ tsp ground cinnamon; 240 gm self-raising flour; 200 gm fine fresh white breadcrumbs; 120 gm chilled butter, coarsely grated; 50 ml ginger beer; 2 eggs; 125 gm raspberries, plus extra to serve; For dusting: icing sugar; Ginger butterscotch sauce; 170 gm brown sugar; 160 ml pouring cream; 50 gm golden syrup; 50 gm butter, coarsely chopped; 50 gm coarsely grated ginger

Raspberry and peach butterscotch pudding

A summery Australian version of the Christmas classic.

Serves 10 - 12

Prep

30M

Cook

3H 45M

Total

4H 15M

This version of Christmas pudding is lightened up by the more modern (and antipodean) addition of fresh raspberries, peaches and ginger. Serve with good vanilla ice-cream for the perfect hot-cold end to Christmas lunch or dinner.

Ingredients

300 gm golden raisins

200 gm sultanas

170 gm brown sugar

50 gm glacé orange, diced

50 gm stem ginger in syrup (drained), diced

120 ml green ginger wine

80 ml brandy

50 gm honey

1 ripe peach, unpeeled, coarsely grated, plus extra wedges, to serve

Finely grated rind and juice of ½ orange and ½ lemon

1 tsp ground ginger

½ tsp ground cinnamon

240 gm self-raising flour

200 gm fine fresh white breadcrumbs

120 gm chilled butter, coarsely grated

50 ml ginger beer

2 eggs

125 gm raspberries, plus extra to serve

For dusting: icing sugar

Ginger butterscotch sauce

170 gm brown sugar

160 ml pouring cream

50 gm golden syrup

50 gm butter, coarsely chopped

50 gm coarsely grated ginger

Method

Main

1.Combine raisins, sultanas, brown sugar, glacé orange, stem ginger, ginger wine, brandy, honey, peach, rind, juice and spices in a bowl, mix well, cover and stand to soak (2-3 hours). Add flour, breadcrumbs, butter, ginger beer and eggs, stir to combine, then gently stir in raspberries. Spoon into a buttered 2.25-litre pudding bowl lined with a round of baking paper at the base, smooth top, then cover closely with a buttered round of baking paper. Cover with 2 layers of foil, secure with kitchen string and place in a large saucepan on an upturned saucer or scrunched-up piece of foil (this insulates the base of the pudding from the base of the pan). Pour in enough boiling water to come almost to rim of pudding bowl, bring to the boil, then cook over medium heat until centre is firm when pressed lightly (3-3½ hours; top up with extra boiling water as necessary). Cool and wrap to store or, if serving immediately, stand for 15 minutes, then turn out of bowl.

2.For ginger butterscotch sauce, while pudding cools, stir sugar, cream, golden syrup and butter in a saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook until slightly thickened (8-10 minutes). Remove from heat, squeeze juice from ginger into sauce, stir to combine and set aside.

3.Dust pudding with icing sugar and serve it warm with ginger butterscotch sauce, and extra peaches and raspberries.