Light Christmas Puddingby Jill May |
| Preperation time: 12 hours Cooking time: 8 hours Serves: 8 |
| Recipe Ingredients |
| 450g fresh white bread crumbs; 225g shredded suet; 225g dark molasses sugar; 1 tsp ground ginger; 1 tsp ground cinnamon; 1/2 tsp salt; 225g seedless raisins; 225g sultanas; 225g currants; 50g mixed candied peel, chopped; 50g glace cherries, chopped; 50g blanched almonds, chopped; 1 cooking apple, peeled, cored and grated; 2 tbsp golden syrup; 2 tbsp brandy; 3 eggs, lightly beaten; 150ml milk for mixing. this will make 2 x 1kg (2lb) puddings |
| Recipe Method |
| Put all the dry ingredients into a large bowl
and mix well. Add the apple, golden syrup, brandy and eggs, then
enough milk to give a soft dropping consistency. Cover and leave to
stand overnight. Spoon the mixture into 2 buttered pudding basins, pressing down well, and making sure there is room for the pudding to rise during steaming. Cover with circles of buttered greaseproof paper, then cover with foil and tie securely with string. Place the puddings in a pan half-filled with gently bubbling water. Cover with a lid and steam for 8 hours topping up the water as necessary. Remove the puddings from the pan and take off the foil and greaseproof paper. Leave until cold and then cover with fresh greaseproof paper and foil. Store in a cool dry place for up to 1 week and steam again for 2-3 hours before serving. |
| More recipes: |
| Dundee Cake Gluten-free Cranberry, maple and pecan pudding Red cabbage with apple Spiced shortbread Little cranberry rock cakes |
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