Tuesday, 5 November 2013

Christmas Pud! (healthy) - and family favourite!

This pud is excellent and can be eaten by vegetarians as it's made without suet.

75g. (3ozs) currants
75g. sultanas

115g. (4ozs) raisins

4 tbls. rum, brandy (or similar) - soak the fruit overnight in the alcohol.

Next day: In a large mixing bowl:

75g. (3ozs.) glace cherries - halved

75g. plain flour (coat cherries in a small amount of the flour before adding to mixture)

1 tsp. mixed spice,
1/2 tsp. cinnamon

50g. (2ozs.) fresh breadcrumbs

50g. muscovado sugar (preferably)

2 tsps. gravy browning pdr. (can use Vegetarian browning)

Grated zests of 1/2 lemon and 1/2 an orange

1 tbl lemon juice

115g. (4ozs) grated apple

115g. grated carrot

2 beaten eggs + 4 tbls.milk,
2 tbls. molasses, maple syrup or cane sugar syrup (Molasses is best) -
(This all smells just wonderful!)


Mix everything very well together.
Grease a 2 pint (1.2 litre) ovenproof bowl. Cover with a pleated piece of greaseproof, then cover well with foil - tightly tucked around bowl. For easier handling, tie string around bowl with a handle, for lifting out. Steam for at least 3 hrs. and leave to cool.

I dont like to microwave Puds - I dont think they are as moist. Once cooked, I usually rewrap mine and freeze them.
To reheat - defrost the day before needed. Pour a couple of tablespoons of brandy over the pud and place in a steamer (with or without the bowl is fine) - and steam for at least 1-2 hrs. You can keep it on a low light to keep warm once the reheating time is up.

Before serving pour a couple of tablespoons of warmed brandy over the top and set light to it!

This pud is absolutely delicious served with cream, custard, brandy butter, etc. etc.
It is also nice sliced and cold.........(I'm addicted to it!)

This recipe originally comes from Richard and Judy's "Countdown to Christmas" - my Christmas Bible!

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