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Lighter Christmas Pudding.

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • At least 1 month for soaking the fruit.
  • Easy
  • 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 1
    Soak 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 2
    Beat the butter and sugar until creamy. Beat in the eggs one at a time
  • STEP 3
    In another bowl mix the flours, breadcrumbs and spices together. Add to the butter and egg mixture.
  • STEP 4
    Stir in the soaked fruit. The mixture should be a dropping consistency.
  • STEP 5
    Grease 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 6
    Cover the bowls with foil and tie with string. Loop the string over to make a handle.
  • STEP 7
    Steam 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.

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