A classic light, spiced Christmas pudding - so simple you don't even need any kitchen scales
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Make your pudding in advance
The pudding can be made 2-3 weeks in advance and frozen in the bowl- thaw it completely before reheating. It can also be made up to 3 days in advance and refrigerated. Just make sure you bring it to room temperature for an hour or so before reheating. The sauce can also be made a day ahead and kept in the fridge- simply reheat it in a small pan over a low heat. To reheat the pudding, cover with fresh foil and steam for 1 1/2 hours, or cover with cling film and microwave on High for 7 minutes.