Christmas Pudding in May

Stir up Sunday, typically the last Sunday in November, is the day one makes Christmas pudding. You mix everything together in one bowl (what we call a "dump cake" in the US), boil it for three hours, letting its rich aromas fill the house, then store it away and sit patiently for 3 weeks as it cures into a congruence of spiced fruitfulness.

That all sounds very traditional. Except that I'm telling you this in May.

In the Southern Hemisphere, Christmas falls at the start of Summer. And, frankly, it feels very Christmassy when the weather here reaches the gently warm temperatures of home. I'm all about simple green salads, Summer fruit, some good wine, and a bit of pudding. I serve the pudding cold, with cream poured over, and enjoy that the sun is still up when we're having the evening meal.

This recipe was adapted from one published on The Guardian's website. Where they called for golden syrup, I used a splash of maple syrup in its place. This is in the spirit of British cooking: I can't imagine a farmwife jumping in the car to drive into town for a jar of something she didn't have. Or even stocking up on a product she wouldn't use every bit of.

This will serve 8-10, if you adhere to discreet portions.

May Christmas Pudding
1 cup raisins
1 cup sultanas (or golden raisins)
~50 g melted butter (half a stick)
1 cup dark brown (or muscovado) sugar
A drizzle of golden (or maple) syrup
1 cup brown or white breadcrumbs
½ cup plain white flour
½ tsp baking powder
1 tsp mixed spice
1 tsp ground ginger
1 tsp grated nutmeg
1 tsp cinnamon
2 eggs, beaten
1 grated carrot
Zest and juice of an orange
Zest of a lemon
½ cup dark ale

Place all the ingredients in a bowl and stir until just combined. Grease a small pudding basin (3-4 cup capacity), and place a disc of paper in the base. Pour in the mixture, cut two large squares of non-stick parchment and foil, pleat them together in the centre and secure over the top with a few lengths of twine wrapped round and over. Sit in a pot on a trivet, pour water halfway up the sides and simmer for three hours.

Cool to room temperature, then leave untouched and sealed until the big day (much like you don't open a jar of jam until you're ready to use it). Simmer for three hours before serving.