3rd December 2014

Kirstie and signe new web edit

How to make the ultimate Christmas pud

As we all know , the devil is in the detail - here you can learn how to make this party pleaser.

This festive cake keeps well for a week or two and actually gets better over time – so try to make in advance if you can.

Signe suggests serving with a cup of hot tea or spiced Chai.

Serves: 12

What you need:
125g of butter
175g molasses sugar (or dark brown muscovado)
150ml treacle
250ml of buttermilk
2 medium sized eggs, lightly beaten
175g refined spelt or plain flour
75g wholemeal spelt or wheat flour
2tsp bicarbonate of soda
1tsp baking powder
2tsp cinnamon
2tsp freshly grated root ginger
1tsp ground cardamom
½ nutmeg, freshly grated
½ tsp fine sea salt

Equipment:
1 x medium saucepan
1 large pyrex bowl
1 medium bowl for the icing
1 x spatula and/or wooden spoon, some forks and spoons
1 x 900g loaf tin
Baking parchment + aluminium foil
1 x wire rack

Preparation and Method:
Preheat the oven to 170C/ 150C fan/ gas mark 3-4 and lightly oil a 900g loaf tin
Melt the butter, sugar and treacle together in a medium saucepan. Stir through, then remove from the heat and allow it to cool slightly.
Beat in the buttermilk and eggs. Mix the flours, raising agents, spices and salt in a medium bowl. 
Gradually add to the liquid ingredients in the pan in stages, stirring thoroughly after each    addition until evenly mixed.
Pour the dark thick cake batter in to the tin.
Place the cake on the middle shelf of the oven and bake for 45 minutes
Then cover the loaf with aluminium foil (to stop the top from burning) and bake for a further 15 minutes
Then remove from the oven and place on a wire rack to cool completely
While the cake bakes, prepare icing for the pre-made cake if you fancy a flavour contrast.

Icing stages:
Mix the icing sugar with the zest of a clementine and the juice of small lemon
Pierce the cake to let the glaze ooze through for a delicious flavour contrast
You can decorate your cake with whatever you like – we used Christmassy almonds, pistachios and pomegranate seeds.

'The cake tastes great on the day it's made but actually improves with age( the best thing always do!) and will keep for up to two weeks tightly wrapped in clingfilm'.

Signe Johansen

 

Carrie hunter

Author

Carrie Hunter