Method
1. Prepare the pudding basin:Grease a 1-litre pudding basin and line the base with a circle of baking paper.
2. Mix dry ingredients:
In a large mixing bowl, combine the flour, breadcrumbs, sugar, spices, salt, and baking soda.
3. Add fruit and ginger:
Stir in the chopped crystallised ginger, stem ginger, raisins, and grated apple. Add the orange zest.
4. Combine wet ingredients:
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. Fill the basin:
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. Steam the pudding:
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. Serve:
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
