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Light Christmas Pudding
- 110g butter, softened plus extra for greasing
- 110g soft light brown sugar
- 2 large eggs, beaten
- 175g self-raising flour, sifted
- 1/4 rounded teaspoon ground mace
- 1 pinch salt
- 1 teaspoon lemon juice
- grated rind 1 small lemon
- grated rind 1 small orange
- 1 medium cooking apple, peeled, cored and chopped small
- 3 rounded tablespoons mincemeat
- glace cherries, chopped
Prep:20min › Cook:2hr › Ready in:2hr20min
- Grease a 1.2 litre pudding basin, place cherries in the bottom.
- Beat the sugar and butter until mixture is pale and creamy, then add the beaten eggs in three lots, whisking well after each addition.
- Carefully fold in the flour, mace and salt, followed by the lemon juice, grated rind, apple and the mincemeat.
- Spoon into the basin, tie a double piece of pleated foil on to the top of the basin, place in boiling water and boil 2-2½ hours.
- When the pudding is completely cold you can turn it out, wrap it well and freeze it till needed.
- Take it out of the freezer Christmas Eve. Can re-steam it on the day for 1- 1½ hours or you can do what I do, cut into slices and heat in the microwave. Serve with brandy custard and cream.
How to steam Christmas pudding
See our How to steam Christmas pudding guide to get step-by-step instructions for steaming your pudding to perfection.
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