Light Christmas Pudding

    2 hours 20 min

    A lovely lightly spiced pudding, ideal for people who dislike a lot of fruit in their pudding. Children enjoy it.

    32 people made this

    Serves: 8 

    • 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 

    1. Grease a 1.2 litre pudding basin, place cherries in the bottom.
    2. Beat the sugar and butter until mixture is pale and creamy, then add the beaten eggs in three lots, whisking well after each addition.
    3. Carefully fold in the flour, mace and salt, followed by the lemon juice, grated rind, apple and the mincemeat.
    4. 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.
    5. When the pudding is completely cold you can turn it out, wrap it well and freeze it till needed.
    6. 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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