Christmas Pudding

This is a rich, suet-free recipe which is suitable for vegetarians and is far better than any pudding you will buy in the supermarket.

Nutrition Facts

Servings: 24

Amount Per Serving % Daily Value*

Calories 307 15%

Calories from Fat 90

Total Fat 10.0g 15%

Saturated Fat 5.8g 28%

Unsaturated Fat 3.4g

Trans Fat 0.0g

Total Carbohydrate 53.4g 17%

Dietary Fibre 3.4g 13%

Sugars 29.1g

Protein 4.0g 8%

Cholesterol 49.7mgs 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

Makes 2 half-litre (1 pint) puddings
500 g (16 oz) brown sugar
280 g (9 oz) breadcrumbs
250 g (8 oz) butter
250 g (8 oz) raisins
250 g (8 oz) candied citrus peel
250 g (8 oz) dates, chopped
150 g (5 oz) plain flour
120 g (4 oz) currants
120 g (4 oz) sultanas
80 ml (3 fl oz) orange juice
4 eggs
1 tsp ground ginger
½ tsp baking soda

Instructions

Cream together the butter and the sugar in a large bowl. Add in the eggs one at a time and beat the mixture between each egg added. Mmmmm: Creamy!
Add in the dried fruits, citrus peel and orange juice. Mix well with a spoon.
Sieve in the flour, ginger and salt and mix well.
Finally, add in the breadcrumbs and mix really well.
Split the mixture between two 500 ml (1 pint) basins and smooth the surface. Place a disk of baking paper onto the surface of the pudding.
Take a piece of aluminium foil and fold a pleat into it. Cover the top of the basin with the foil and secure with 2 or 3 elastic bands. Trim away the excess foil.
Place the basin in a large pan of boiling water. The water should come about ⅔ of the way up the side of the basin. Now cover the pan and cook the pudding for 6 hours (yes, I do mean six hours), topping the water up as necessary.
Remove the basin from the pan and allow to cool. When it is cool enough to handle remove the foil and the paper and run a palette knife around the sides of the pudding. Turn the pudding out onto a plate and serve.

Titli’s Tips

The pudding will keep easily in the ‘fridge for several days if covered. Just cut off a piece and reheat in the oven or microwave. And by the way, cooked Christmas puds will keep in the freezer for up to 6 months!