This is a rich, suet-free Christmas pudding recipe which is suitable for vegetarians and is far better than any pudding you will buy in the supermarket.
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
Total Carbohydrate 53.4g 17%
Dietary Fibre 3.4g 13%
Protein 4.0g 8%
Cholesterol 49.7mgs 16%Percent Daily Values based on a 2,000 calorie diet.
Makes 2 one litre (2 pint) puddings
- 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 baking soda 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.
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!