Suet Free Christmas Pudding Recipes

SUET PUDDING

Steps:

• In a large bowl combine suet, raisins, corn syrup, water, baking soda, 1 teaspoon salt, nutmeg, cinnamon, cloves, flour and baking powder; mix well.
• Heat batter in a steamer over 1 inch of hot, but not boiling, water. Steam until a toothpick inserted comes out clean.
• In a medium saucepan over medium heat, combine milk, 1 teaspoon salt, butter, sugar and cornstarch. Stir constantly until mixture thickens; stir in vanilla extract.
• Serve pudding and sauce warm.

SUET-FREE CHRISTMAS PUDDING

Steps:

• Put the raisins and sultanas in a large bowl. Finely chop the prunes, dried apricots and dried apple, then add to the bowl with the orange zest and grated apple.
• Add the rest of the dry ingredients and spices, then mix. In a separate bowl, beat the marmalade, oil, apple juice, honey, eggs, brandy and sherry until blended and frothy (you could use a food processor), then pour it over the dry ingredients.
• Mix well with a wooden spoon, then cover and leave it overnight in a cool place (but not the fridge) to allow the spices to infuse and the flavours to develop.
• Grease a 2 litre round pudding mould (see tip) and fill it with the pudding mix. It wonäó»t expand much during cooking so donäó»t worry about filling the mould almost completely. Seal the pudding mould and secure it on its stand.
• Place in a large lidded saucepan and pour boiling water into the pan to come almost halfway up the mould. Cover and simmer for 5-6 hours, topping up the water regularly. Allow to cool, then remove from the mould and wrap in muslin and foil.
• To reheat the pudding on the day, return it to the mould or steam in its muslin for 2 hours until piping hot throughout. Place on a serving plate. To flame the pudding, heat a ladleful of brandy, then light with a match and carefully pour it over the pudding. Serve with the Calvados cream.

GRANDMA'S SUET PUDDING

Steps:

• Sour the milk by adding the lemon juice.
• In a large bowl combine suet, molasses, soured milk, baking soda, flour and raisins. Place batter in a pudding mold or large double boiler and steam, uncovered, for 2 hours.
• To make the sauce combine, in a small saucepan, the egg white, confectioner's sugar and vanilla. Heat over medium until thickened. Serve over warm pudding.