Honestly – who appreciates Christmas pudding? After hours stuffing themselves silly, turkey fit for a forensic archaeologist, Auntie Jean at least tipsy, Grandad discretely burping, Uncle Connor telling an interminable story that seems to have had no beginning either… please.
Even sober, it’s a gloopy, gooey, steamed affair, over boozed so kids won’t touch it, in fact I won’t either for that reason. I’m all for booze, and for cakes, but not thrown together. The booze makes cakes bitter, that’s all it does, unless it’s just a couple of spoonfuls thrown in the fruit to soak, or a glug of port into the mincemeat – that’s flavour, half a litre of brandy in a small cake isn’t.
I’ve suggested here and successfully served lighter desserts on Christmas day, like buche de Noel or filled meringues – classic pudding is just too much.
But if you will, and if you want a tastier variety – here goes. A cross between a carrot and date cake, a lighter sticky toffee pudding, baked not steamed, sauce still served – this is the one to try. Bake it ahead, freeze it, freeze the sauce, freeze the whole damn lot and best serve it on New Year’s Eve – people will appreciate it more. After a few canapés rather than half a turkey.
The pud recipe, slightly modified, is from the BBC Good Food, and the sauce is genius – and Gordon Ramsay’s. If you wish to make them: candied orange slices from the orange tartlets recipe.