Christmas pudding with Douglas fir sauce

Preparation time
overnight

Cooking time
over 2 hours

Serves
Serves 6

Dietary
Vegetarian

By Matt Tebbutt

Ingredients

For the Christmas pudding

  • 250g/9oz sultanas
  • 75g/2¾oz raisins
  • 75g/2¾oz currants
  • 75g/2¾oz candied citrus peel, chopped
  • 1 Bramley apple, peeled and roughly chopped
  • 3 tbsp dark rum
  • 250ml/9fl oz Irish stout
  • 1 orange, zest and juice
  • butter, to grease
  • 75g/2¾oz vegetarian suet
  • 100g/3½oz dark muscovado sugar
  • 3 tbsp golden syrup
  • 60g/2¼oz plain flour
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp mixed spice
  • pinch grated nutmeg
  • 1 large free-range egg, beaten
  • 50g/1¾oz fresh white breadcrumbs

For the Douglas fir sauce

  • 550ml/1 pint full-fat milk
  • 50g/1¾oz caster sugar
  • 2 tbsp dark rum
  • 50g/1¾oz Douglas fir pine (use the lighter green tips, foraged and washed)
  • 50g/1¾oz unsalted butter
  • 50g/1¾oz plain flour, sieved