Apple, Peach and Date Pudding …

Apple, Peach and Date Pudding 001

 

Nothing beats a beautiful pudding and it really is one of the ultimate comfort foods. However, for many years I avoided making one.  They scared me a little as I was under the impression that they were hard to make. In reality, however, nothing could be further from the truth. This is such an easy recipe because all the ingredients are simply mixed together in a single bowl and then boiled on the stove top.

 

For me, the real secret to most puddings is to soak the fruit for as long as possible. This recipe does suggest soaking the fruit overnight and that’s definitely sufficient, but I like to soak it for 3 or 4 days so the fruit really absorbs the Cointreau.

 

Although pudding is often associated with Christmas, this would be perfect at any time of the year and ideal to serve as dessert at a dinner party. It’s moist, full of flavour and absolutely delicious … you’ll be sure to impress your guests!

 

Apple, Peach and Date Pudding …
 
Prep time
Cook time
Total time
 
Author:
Ingredients ...
  • 1 x 375g packet mixed dried fruit
  • 1 x 100g packet mixed glace cherries
  • 1 granny smith apple, peeled and grated
  • 1 cup fresh dates, chopped
  • 1 cup Cointreau
  • 1 cup tinned peaches, chopped
  • 1 tspn vanilla essence
  • 175g butter, melted
  • 1 cup brown sugar, firmly packed
  • 3 eggs lightly beaten
  • 3 cups breadcrumbs
  • 1 ½ cups self–raising flour, sifted
  • 2 tspns mixed spice
Method ...
  1. In a large bowl, combine mixed dried fruit, glace cherries, grated apple, fresh dates and Cointreau. Cover, refrigerate and allow to stand overnight (or longer if possible).
  2. Grease an 8-cup pudding steamer and line the base with a circle of baking paper cut to fit.
  3. Remove soaked fruit from fridge, add peaches and vanilla essence and stir through.
  4. Add butter, brown sugar, eggs and breadcrumbs stirring to combine.
  5. Add flour and mixed spice and stir until all ingredients are well combined.
  6. Spoon mixture into the prepared pudding steamer. Smooth the surface of the pudding and cover with a piece of baking paper that has been cut to fit. Finally add the lid of the pudding steamer.
  7. Place a heatproof saucer/bread and butter plate in the base of a large pot. Place pudding steamer on top and then fill the pot with enough water to come two thirds of the way up the side of the pudding steamer. Cover the pot with a well-sealing lid and boil gently for 4 hours. Check the pudding occasionally as you may need to top up the water level with boiling water due to evaporation.
  8. Once cooked, very carefully remove the pudding steamer from the pot and allow to stand on the bench for approximately 15 minutes.
  9. Turn pudding out of the steamer, slice and serve with custard, cream or ice cream.

 

 

Apple, Peach and Date Pudding 002

 

 

Apple, Peach and Date Pudding 003

 

Clever Tricks, Tips and Hints …

 

  • If you think you might bake a few puddings throughout the year, it may be worth buying a pudding steamer. They aren’t particularly expensive. I have two different size steamers, the large one I bought on sale for around $20 and the smaller one I also purchased in a Boxing Day sale from Kmart for around $5.

 

  • When using a pudding steamer, it’s very important to spray or grease it really well so the pudding comes out easily once cooked, particularly if your steamer is made from metal. To prevent the top of the pudding sticking to the base of the steamer, place a circle of baking paper in the base. To cut the circle the right size, grab a pen or pencil and trace around the bottom of the steamer onto some baking paper. Now cut out the circle but cut inside the drawn line to make the circle slightly smaller than you traced out. This will ensure the circle of baking paper will fit the base of the steamer perfectly. Spray the inside of the steamer, pop the circle of baking paper in the base and your pudding will turn out of the steamer easily. Repeat this process to create the circle of baking paper required for the top of the pudding.

 

  • During the cooking process, although the pot will have a lid, some water will still evaporate from the pot. A couple of times during cooking, the water level will need to be returned to around two thirds up the side of the pudding steamer. When doing this, always use boiling water rather than water from the tap. Adding boiling water will help maintain the temperature so that no cooking time is lost while cold water has to be reheated.

 

  • Due to the Cointreau and dried fruit, this pudding will store in an airtight container in the fridge for up to 2 months (not that it will last that long because it will be gobbled up before then). The beauty of that is, if you decide to bake this as your Christmas Pudding, you can bake it weeks ahead of Christmas and be well organised. Baking it early also allows the flavour to develop and a lot of people prefer a pudding that has “aged” a little. It also freezes beautifully and I will sometimes slice it and freeze in individual serves in zip lock bags then hubby can take some to work for morning tea.

 

  • If you don’t own a pudding steamer, a heat-proof bowl (pyrex bowls are ideal) will give you a similar result. Follow the recipe as it is, and create a “lid” for the pudding by placing a piece of aluminium foil over the top of the bowl and hold in place with firmly-tied string. The aim of doing this is to prevent any moisture from getting into the pudding as it’s cooking.

 

  • It’s a good idea when steaming a pudding to use the tallest pot you have so that the water isn’t continuously boiling over the side. To save time, I would also suggest putting the water on to boil when you start making the pudding so it’s ready as soon as you need to put the pudding steamer in.

 

If you like this recipe, you might also enjoy this one:

 

Slow Cooker Sticky Date Pudding 002

Comments

  1. A true pud! I’ve sadly never been a fan, but maybe I should give this lighter version a try? My mum has always been horrified by my pud aversion. They are her favourite! x

    • I also think that either of these recipes would adapt well as smaller desserts cooked in ramekins. It would just be a matter of adjusting the baking times … perfect for dinner parties or family dinners!

  2. Every year my mum makes pudding for Christmas and we all moan because it is soooo hot and pudding on a hot day just seems so wrong. I do love the idea of trying this gorgeous recipe in the cooler months though xx

  3. I love pudding, though I tend to associate them with Christmas time. Maybe it is time they step out of December.

Leave a Comment

*

Rate this recipe: