Your mulled wine syrup needs to be quite thick for this recipe. Make it as per my Mulled Wine Syrup recipe but simmer on a rolling boil for 20 minutes (not 10 as per the recipe) to reduce into a thicker syrup. This method should give you 5 tablespoons of syrup, you will need all of that for this recipe.
Prepare the lid for your pudding. Cut a piece of greaseproof (parchment) paper that is big enough to fit over the top of the pudding basin and overhang the sides by about 3 inches. Cut a piece of foil that is another 1½ inches bigger all around. Place the foil on top of the greaseproof paper and fold both over together to create a 2 inch pleat down the centre. This allows room for the steam to expand inside the pudding basin whilst cooking. See the video in the Notes section below for guidance.
Generously grease your pudding basin.
Sift your flour, baking powder and spices together and set aside.
Beat your softened butter and sugar until lighter, softer, fluffier and of an easily spreadable consistency. This will take several minutes.
Pour about a third of your beaten eggs into your butter and sugar mixture, along with a heaped dessertspoonful of your sifted flour mixture.
Beat on a low setting until fully incorporated, then repeat twice more until all of your egg mixture has been used.
Then add in the rest of your flour mixture and beat again just until mixed in.
Add in your fresh breadcrumbs, zest and juices and give everything a beat on low to incorporate.
Scrape your bowl down with your spatula to ensure all of the batter is mixed in.
Then turn up to medium-high and beat for about 10-15 seconds to ensure the batter is nicely mixed together. Don't worry about the mixture curdling.
Mix together your 2 tablespoons of mulled wine syrup with your tablespoon of golden syrup and add to the bottom of your pudding basin.
Then carefully spoon your Mulled Wine steamed pudding mixture on top. Try to be gentle but don't worry if it squidges the syrup around the sides a bit. Smooth the top so that it is level.
Tightly tie your greaseproof paper/foil lid around the pudding basin with string and then trim the edges below the string so that the lid overhangs by about 2 inches below the tie point.
Then take your stockpot/large pan and pop your prepared pudding inside.
Fill the pan with just-boiled water so that it comes halfway up the sides of the pudding basin.
Pop the pan lid on and bring to a boil. Then reduce the heat and simmer for 2 hours. Keep checking the water level every 30 minutes or so and top up as necessary with freshly just-boiled water.
After 2 hours of simmering your pudding is ready. Carefully remove it from the pan and leave to cool for about 10 minutes until safe to handle.
Remove the foil and greaseproof paper and then invert the pudding onto a heatproof plate to serve.
If serving immediately add your remaining 3 tablespoons of mulled wine syrup to the top of the pudding, letting it trickle down the sides. If you are going to be reheating your pudding add the syrup once reheated.
Serve with lashings of Proper English Vanilla Custard, vanilla ice cream or cream.
Merry Christmas! Enjoy! 🎄