Gordon's Christmas pudding
Gordon's version is fruity but lighter than a traditional one - plus the individual puds take less time to steam
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 20 mins
Cook 5 hrs
- Put all the ingredients in a large bowl and mix well, making sure that there are no pockets of flour or breadcrumbs.
- Divide the mixture between 8 individual (about 250ml) buttered moulds or 2 x 1 litre ones. Cut a circle of greaseproof paper and a circle of foil to cover the top of each, lay one on top of the other and make a pleat in the centre. Lay over the pudding basins and tie firmly onto the top of each with a piece of string. Put into a pan on a trivet or upturned saucer, add boiling water to come a quarter of the way up the basins, cover and steam for 4 hours, or longer if you prefer. Top up with water if you need to. The longer you steam the puddings the darker the mixture will get.
- Steam again for an hour before serving.
PER SERVING
991 kcalories, protein 11.3g, carbohydrate 156.9g, fat 392 g, saturated fat 15g, fibre 4.9g, salt 0.86 g
Recipe from olive magazine, December 2008.
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http://www.bbcgoodfood.com/recipes/11336/
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Ingredients
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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 20 mins
Cook 5 hrs
Ingredients
PER SERVING
991 kcalories, protein 11.3g, carbohydrate 156.9g, fat 392 g, saturated fat 15g, fibre 4.9g, salt 0.86 g
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22 November 2009
Jo Nicholls commented on this recipe
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22 November 2009
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23 November 2009
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