About this recipe: Lighter than the traditional pudding, this is packed with fruit, soaked in sherry and orange juice so it's extra juicy. Served with brandy sauce, this Christmas pudding won't leave you feeling uncomfortably full.
See our How to steam Christmas pudding guide to get step-by-step instructions for steaming your pudding to perfection.
A * calcium, copper * B1, B2, B12, C, E, niacin, iron, potassium, selenium, zinc
If preferred, replace the sherry or brandy in the pudding with extra orange juice. * Make 2 smaller puddings, dividing the mixture between two 750 ml (1¼ pint) pudding basins. They still need 3 hours steaming. * Rather than steaming, the pudding can be reheated in a microwave. Remove the foil and cook on Medium power for about 8 minutes, or following manufacturer's instructions. * Make a figgy pudding for Christmas. Use 250 g (8½ oz) chopped dried figs instead of the currants, raisins, sultanas, dates, apricots and cranberries. Soak the figs overnight in 3 tbsp dark rum and the grated zest and juice of 1 lemon. In step 3, use 1 peeled and diced pear in place of the carrot, and add 115 g (4 oz) chopped glacé cherries, rinsed of syrup, and 2 pieces of stem ginger, chopped. Omit the mixed spice. Serve the pudding with a rum and ginger sauce made by flavouring the sweetened white sauce with 3 tbsp ginger syrup (from the jar of stem ginger), 3 tbsp dark rum and the grated zest of 1 lemon in place of the brandy.
This brandy-laced sauce, made with semi-skimmed milk and thickened with cornflour, provides a much lower fat alternative to cream or brandy butter.
this was very good. I made a few changes. instead of the dried fruit stated, I found it easier to use the same weight of prepacked dried mixed fruit,. I used the same amount of atora suet instead of the butter and used ground almonds instead of the flaked since that is what I had on hand. I also used white sugar plus a large tablespoon of treacle instead of the muscovado. due to egg allergies, I just left them out and it made no real difference. - 23 Nov 2013
It's much easier to steam your pud in a slow cooker as you can just leave it to cook and then keep warm with no worries about it boiling dry. I put mine on High to begin with then turn it down and it'll keep moist as long a you like. That way, if you're too full after the main meal, you can at least come back to hot, juicy pud 2 hours later. It's a shame to spoil a good pud with skimmed milk sauce, after all, you're only having a couple of tablespoonsful, so we have the proper white sauce and brandy for us Merry Xmas !! - 28 Nov 2012