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Lighter Christmas Pudding.
- Preparation and cooking time
- At least 1 month for soaking the fruit.
- Serves 12
Not sure where this recipe originated from but a friend gave it to me about 25 years ago and it has been a staple of our Christmas dinner ever since. Even people who don't like Christmas pudding enjoy this. Full of flavour but really light. Makes x 2 puddings each serving 6.
- 250g butter
- 155g soft brown suger
- 4 eggs
- 250g self raising flour
- 250g plain flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon mixed spice
- 1/2 teaspoon nutmeg
- 50g fresh breadcrumbs
- 750g mixed dried fruit, soaked in brandy and orange juice for at least 1 month
- STEP 1Soak the dried fruit, in a mixture of brandy and orange juice for a minimum of 1 month (I usually soak them for about 8 weeks). Shake and turn regularly. I soak the fruit for my Christmas cake at the same time.
- STEP 2Beat the butter and sugar until creamy. Beat in the eggs one at a time
- STEP 3In another bowl mix the flours, breadcrumbs and spices together. Add to the butter and egg mixture.
- STEP 4Stir in the soaked fruit. The mixture should be a dropping consistency.
- STEP 5Grease 2 x 1 litre pudding bowls and spoon in the mixture. Leave a gap of about 2cm to allow the mixture to expand during cooking.
- STEP 6Cover the bowls with foil and tie with string. Loop the string over to make a handle.
- STEP 7Steam the puddings in a large saucepan for about 2 hours. Cool the puddings and reheat when needed in the same pudding bowl for about 1 hour.