Method
1. Grease a 1-litre pudding basin and line the base with a circle of baking paper.2. In a large mixing bowl, combine the flour, breadcrumbs, sugar, spices, salt and baking soda.
3. Stir in the chopped crystallised ginger, stem ginger, raisins and grated apple. Add the orange zest.
4. In a separate bowl, beat together the eggs, milk, melted butter and stem ginger syrup. Pour into the dry mixture and stir until fully combined.
5. Spoon the mixture into the prepared pudding basin. Cover with a layer of baking paper and foil, pleated in the centre to allow for rising and secure with kitchen string.
6. Place the pudding basin in a large saucepan with enough simmering water to come halfway up the sides. Cover with a lid and steam for 2 hours, checking the water level occasionally and topping up as needed.
7. Let stand for 5–10 minutes, then turn out onto a serving plate. Serve warm with custard, brandy sauce, or spiced cream.
Tip
Can be made up to a month in advance and reheated by steaming for 1 hour.Ingredients
• 100g plain flour
• 100g fresh breadcrumbs
• 100g dark brown sugar
• 1 tsp ground mixed spice
• ½ tsp ground cinnamon
• ½ tsp baking soda
• Pinch of salt
• 75g Opies Crystallised Ginger, finely chopped
• 2 balls Opies Stem Ginger, finely chopped
• 2 tbsp Opies Stem Ginger Syrup
• 100g raisins or currants
• 1 small eating apple, peeled and grated
• 2 eggs
• 100ml whole milk
• 100g unsalted butter, melted
• Zest of 1 orange
