Light Christmas Pudding

Light Christmas Pudding


2 people made this

A lovely lightly spiced pudding, ideal for people who dislike a lot of fruit in their pudding. Children enjoy it. The original recipe had flower like arrangement on the bottom, made out of candied peel but no one in my family like candied peel, so I made the substitution.

halona South Australia, Australia

Serves: 8 

  • 110g butter, softened plus extra for greasing
  • 110g soft light brown sugar
  • 2 large eggs, beaten
  • 175g self-raising flour, sifted
  • 1/3rd level teaspoon ground mace
  • 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 - I use a whole jar
  • red and green glace cherries, chopped

Preparation:20min  ›  Cook:2hours30min  ›  Ready in:2hours50min 

  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 alfoil 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- 1 1/2 hours or you can do what I do, cut into slices and heat in the microwave. Serve with brandy custard and cream.

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