Ingredients
- Vegetable oil, for greasing
- 5 pieces stem ginger, finely chopped
- 100g apricots, finely chopped
- 100g prunes, finely chopped
- 100g sultanas
- 100g marzipan, cut or crumbled into 1cm cubes
- 125g plain flour
- 100g vegetable suet
- 100g golden caster sugar
- 30ml sherry (I used oloroso)
- 1 pinch sea salt
- 1 tsp ground ginger
- Zest of 2 oranges
- Zest of 2 clementines
- Zest of 2 lemons
- 150g ground almonds
- 200ml oat milk
- Using a piece of kitchen paper, rub the oil evenly around the inside of a 1.5-litre heatproof pudding bowl.
- Mix together the stem ginger, apricots, prunes, sultanas and marzipan in a large bowl. Add the remaining ingredients apart from the oat milk, and mix together with a wooden spoon.
- Next, stir through the oat milk until you have a thick batter, then spoon it all into the greased bowl.
- Cut two sheets of greaseproof paper into circles big enough to cover and hang over the rim of the bowl. Grease the piece that sits over the mixture with a little oil, then top with the second piece and a sheet of tin foil. Use the foil to secure the greaseproof paper, then tie some string up and over the bowl to tie the covers tightly in place.
- Put a small plate (one that you don’t particularly mind about) in the bottom of a large saucepan, and put the pudding bowl on top. Pour cold water into the pan until it comes halfway up the side of the bowl.
- Bring to a boil, then cover with a lid and simmer on a low heat for three hours. Check the water regularly, so it doesn’t dry out – top up to halfway again, if necessary.
- Carefully lift the pudding bowl out of the pan – at this point, you can turn it out and serve it at once, or leave it to cool in its foil package. When cooled, replace the greaseproof and foil with fresh layers and tie again with string; this way, you can steam it to heat through again for 30 minutes when ready to serve. Put in the fridge or in a cool, dry place until needed.
Additional information
After cooking, tightly wrap the pudding in greaseproof paper and store in a cool dark place. It is possible to store the pudding in the fridge, though this may take up quite a lot of shelf space. To freeze, ensure that it is tightly wrapped on the outside in a double layer of greaseproof or foil. The pudding will freeze for up to a year. Thaw the pudding for 24 hours at room temperture before giving it a second steaming.
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