LIGHTER CHRISTMAS PUDDING
Make this lighter version of a classic Christmas pudding as an alternative festive dessrt. It's packed with all the same fruits and spices, but swaps suet for butter
Provided by Benjamina Ebuehi
Categories Dessert
Time 2h50m
Number Of Ingredients 14
Steps:
- Tip the sultanas, apricots, raisins and mixed peel in a bowl, and pour over the rum. Stir, cover and soak for at least 3 hrs or overnight.
- Butter a 1-litre pudding basin and line the base with a small circle of baking parchment. Beat the butter, sugar and lemon zest in a large bowl using an electric whisk, until pale and fluffy. Beat in the eggs, one at a time, then stir in the flour, breadcrumbs and spices. Fold in the rehydrated fruits and peel, their soaking liquid and the apple. Spoon into the prepared basin, pressing it down firmly with the back of the spoon. Cover with a sheet of baking parchment, then a sheet of foil, and secure with kitchen string.
- Put an upturned plate in the base of a large pan and sit the pudding on top, then fill the pan with water until it comes halfway up the side of the basin. Alternatively, put the pudding in the top of a lidded steamer and cover. Steam for 2 hrs 30 mins, ensuring the water doesn't run dry. Remove the pudding from the pan and leave to cool completely.
- Uncover the cooled pudding and wrap in a clean sheet of foil. Will keep in a cool, dry place for up to two weeks, or the freezer for up to three months. See tip, below, for reheating it on the day.
Nutrition Facts : Calories 269 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 28 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
HEAP FAMILY CHRISTMAS CAKE
The British tradition is for a very dark fruitcake, with marzipan and icing, but we've always made this rather lighter version instead. You can make it the day before you want to eat it (rather than ages in advance) and it keeps for a couple of months wrapped in tin foil. We also never put nuts in, although similar recipes contain a handful of almonds or walnuts. The "mixed fruit" referred to in the ingredients is a mixture of raisins, sultanas, mixed peel, and maybe other things like currants. It's just something we buy ready mixed.
Provided by Boo L
Categories Dessert
Time 3h20m
Yield 60 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 150C (300F / Gas mark 2) and line a deep 9 inch (23cm) square tin with a double layer of baking parchment (this should protrude over the top of the edges of the tin).
- Melt the butter over the stove, and mix in the pineapple, mixed fruit, cherries and sugar. These should be kept over a high heat until the mixture begins to boil, and the sugar is completely dissolved. This can take 5 minutes.
- Cool the mixture until it is look warm (or else the eggs will scramble).
- Sift together the two kinds of flour and mixed spice.
- Beat the eggs and the flour mixture into the sugar-fruit mixture.
- Transfer the entire mixture into the lined tin.
- Cut a double piece of brown paper the same size as the tin to act as a lid, with a small air vent in the centre.
- Wrap the outside of the tin in a double layer of baking parchment. This will help to stop the cake from catching.
- Bake for 3 hours (and skewer test to check it is completely done - the skewer should come out clean).
Nutrition Facts : Calories 123.4, Fat 3.4, SaturatedFat 2, Cholesterol 16.3, Sodium 37.7, Carbohydrate 22.9, Fiber 1.2, Sugar 9.6, Protein 1.4
LIGHT & FRUITY CHRISTMAS PUD
An irresistibly tipsy passion fruit and Cointreau-laced pud that steams in half the time of a traditional Christmas pudding
Provided by Sara Buenfeld
Categories Dessert, Dinner
Time 4h15m
Yield Serves 10
Number Of Ingredients 22
Steps:
- Put the dried fruits, dates, cranberries and ginger in a pan with the orange zest and juice, and the orange liqueur, then warm gently for 10 minutes, stirring occasionally until the juices are absorbed and the mixture looks sticky. Set aside to cool.
- Lightly grease a 1.3 litre/21⁄4 pint pudding basin, and line the base with a small disc of greaseproof paper. Beat the butter, sugar, eggs and flour together in a food mixer or large bowl until creamy, then stir in the cooled fruits, breadcrumbs, cinnamon and nuts.
- Spoon the mixture into the pudding basin, cover the bowl with greaseproof paper and foil, and tie on securely with string. Put a long strip of folded foil under the basin and bring it up round the sides so that you can use it as a handle to lift the pudding in and out. Put the basin in a large pan and pour a kettle of boiling water into the pan so it comes halfway up the bowl, then cover and steam for 3 hours, topping up with boiling water every now and then. Leave it to cool, then store in a cool place for up to 1 week or freeze for 1 month.
- The sauce can be made up to a day ahead. Melt the butter and sugar together in a frying pan. Tip in the pecans and cook, stirring, for a minute or two to toast them. Add the cranberries, orange juice and liqueur and continue to bubble until rich and syrupy. Cool, then tip into a bowl, cover and chill until ready to eat.
- To serve: Steam the pudding in a pan of boiling water for 1 hour, to warm it through.
- Put the pecan sauce in a pan, and gently warm through until melted and bubbling. Meanwhile, turn out the pudding. Peel the lining paper from the pudding and pile the nuts and cranberries from the sauce on top, and then generously spoon over the buttery sauce. Decorate with holly and dust lightly with icing sugar. Serve the pudding with the sauce and cream.
Nutrition Facts : Calories 550 calories, Fat 27 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.63 milligram of sodium
HEAP FAMILY LIGHT CHRISTMAS PUDDING
Rather than the traditional dark Christmas pudding, made months in advance and fed with alcohol, this can be made a couple of days before Christmas, and is far less boozy!
Provided by Boo L
Categories Dessert
Time 7h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Grease and line a glass 2pt basin or use a plastic basin with a ready made lid.
- Soak the orange and lemon rind, grated carrot, cherries and fruit in the spirits for at least an hour, but preferably overnight.
- Mix together the suet, flour, sugar, mixed spice and breadcrumbs.
- Add this to the fruit mix, and beat in 2 eggs.
- Transfer this to the basin, leaving an inch at the top.
- Cover the top of the basin with baking parchment and use the plastic lid or a double layer of foil.
- Steam over a low heat (watching carefully so that it doesn't run out of water!) or in a slow cooker for 7 hours. Alternatively cook for 5 hours when you make it, and then for a further 2 on Christmas day to warm up.
Nutrition Facts : Calories 368, Fat 2.4, SaturatedFat 0.6, Cholesterol 31, Sodium 105.1, Carbohydrate 53.5, Fiber 3.2, Sugar 20.3, Protein 3.9
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