Lighter Christmas pudding
User Reviews
5
Lighter Christmas pudding
Description
This Lighter Christmas pudding uses an assortment of dried fruits such as raisins, figs, apricots, cranberries, and papaya, all soaked overnight in brandy to plump and infuse them with moisture and flavor. Freshly grated apple and carrot add moisture and a subtle sweetness, while orange juice and zest provide citrus brightness. Beef suet contributes richness and aids in achieving the traditional tender, dense crumb.
The mixture includes fresh breadcrumbs and a blend of warm spices: cinnamon, nutmeg, and allspice. Eggs and baking powder bond the ingredients together, while the pudding is packed into a greased bowl lined with parchment and steamed, which gently cooks the pudding without drying it. This method yields a moist, rich dessert typical of Christmas traditions but lighter in texture.
The pudding can be prepared at least a day ahead to allow flavors to marry and is traditionally steamed in a pudding basin covered with greaseproof paper and tied securely. The finished pudding is served as part of Christmas celebrations, often with accompaniments like custard or cream.
Choosing a pudding bowl around 1.25 to 1.5 liters in volume works well, and using a steamer or improvised steaming setup is recommended to ensure even cooking.
Ingredients
- 1 ½ cups raisins 225g
- ½ cup dried papaya 90g, chunks
- ½ cup figs 90g, dried
- ½ cup dried apricot 90g
- ½ cup dried cranberries 65g
- ⅓ cup brandy 80ml
- 1 apple grated (approx ¾ cup grated)
- 1 carrot large, or 2 small, grated (approx ¾ -1 cup grated)
- 1 orange ie from 1 orange, juice and zest
- 4 oz beef suet 100g, or finely chopped or grated
- 4 oz breadcrumbs 100g, fresh
- ¾ cup brown sugar 140g, or ½ cup brown, ¼ cup granulated, soft
- ½ cup all-purpose flour 75g plain flour
- 3 egg
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon allspice
Instructions
At least 1 day before needed
- Chop the papaya chunks, figs (removing any tough stem) and apricots to roughly the same size as the raisins and mix all the dried fruit and brandy together. Leave overnight, stirring now and again so as much of the fruit as possible can soak up the brandy.
On day (or further ahead of time)
- In a large bowl, mix the remaining ingredients - apple, carrot, orange juice and zest, suet, breadcrumbs, sugar, flour, eggs, baking powder and spices. The eggs can either be beaten separately first or put in last and break them up a bit before you combine everything (my less washing up version!).
- Add the soaked dried fruit and mix well then transfer to a pudding bowl, pack down and smooth the top.
- Cover the bowl with greaseproof/parchment paper, making a fold in the paper over the middle and tie string/twine around the paper to hold the paper on. Make a string handle and trim the paper - see picture above.
- Place the bowl in a steamer - can improvise using a regular large pan and something to raise the bowl off the bottom - and steam for at least 3 ½ hours, checking the water level occasionally to ensure it doesn't go dry.
- Once finished, allow to cool, remove the greaseproof/parchment paper and put on a new paper lid and store in a cool dark place until ready to use. It will keep for a good few weeks.
Before serving
- When ready to use, steam again for at least 2 to 2 ½ hours, making a min of 7hours in total.
- Once it has finished steaming, remove the lid, loosen from the bowl and place a plate over the bowl. Tip over the plate and bowl so the pudding falls onto the plate, helping it as needed as you remove the bowl.
- To serve, heat some brandy in a small pan, set light to the brandy and pour over the pudding. Once the flames have died down, cut slices and serve with brandy butter or cream.
Notes
- Use a 1.25 to 1.5 liter pudding bowl with a sturdy lip suitable for steaming and covering securely with parchment paper.
- Greaseproof or parchment paper should be folded and tied tightly with string to cover the bowl and allow safe steaming.
- Prepare the dried fruit soak at least one day in advance, stirring occasionally to help the fruit absorb brandy evenly.
- Steaming the pudding gently cooks it without drying out the mixture, preserving moisture and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8approx
Amount Per Serving
Calories 505 kcal
% Daily Value*
| Calories | 505kcal | 25% |
| Carbohydrates | 82g | 27% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 71mg | 24% |
| Sodium | 150mg | 6% |
| Potassium | 626mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 39g | 78% |
| Vitamin A | 1790IU | 36% |
| Vitamin C | 17.3mg | 19% |
| Calcium | 122mg | 12% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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