Recipe by French Tart
An easy and VERY light Christmas pudding - for those that dislike the heavy dark puddings. However, this still has all the traditional Christmas pudding ingredients, but it is served with a delicious butterscotch sauce for a decadent twist! Moreover, all the family can now have their pudding and eat it, as this appeals to all ages! Steaming a pudding is SO easy - you just pop it on to gently steam, whilst you prepare the rest of the festive meal. You only have to remember to keep topping up the water from time to time. Serve warm with the hot butterscotch sauce and maybe a jug of single cream or brandy custard to help it along! Merry Christmas! N.B. This recipe was taken from the Christmas 2003 edition of BBC Good Food magazine, I have amended it slightly to personal taste. I have made this pudding every year since I first saw the recipe, and I have given this recipe out countless times!
Top Review by Unknown Chef6
This was my first steamed pudding and it turned out fantastic. I first saw the recipe on BBC Good Food website and then found you had posted as well. Thanks so much for the wonderful suggestions, it really helped! :) I didn't have a pudding basin, so had to use a bundt pan (ugh!) and adjust the timing. Sauce is just lush...would be great on ice cream. Mmm...can hardly wait to make again next year. Thanks French Tart!
- 1 cup raisins
- 1 cup sultana
- 1 cup self-raising flour
- 1 cup finely grated butter (about 115g/4oz)
- 1 cup fresh brown breadcrumbs (from around 4 thick slices of bread)
- 1 cup light muscovado sugar
- 1 cup mixed nuts, chopped plus extra to decorate
- 1 teaspoon ground cinnamon
- 1 teaspoon ground mixed spice
- 1 cup milk
- 1 large egg
- butter, for greasing
- 85 g butter
- 100 g light muscovado sugar
- 200 ml double cream
- 1 teaspoon vanilla extract
Directions See How It's Made
- For the pudding, empty the first six cups and the nuts, if using, into a mixing bowl with the spices, then stir in the milk and egg. Once well combined, tip into a buttered 1.5 litre pudding bowl.
- Cover with a double layer of buttered foil, making a pleat in the centre to allow the pudding to rise.
- Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the bowl. Steam, covered with a lid, for 2 to 2 1/2 hours.
- Check the water level during cooking, topping up if necessary.
- If you are preparing this pudding ahead, remove the foil, let it cool slightly, then wrap in cling film and then fresh foil. It can be stored in a fridge for up to one week ahead of time. Or, freeze it for up to one month. Defrost overnight.
- If you are serving it immediately, unwrap and invert onto a deep plate.
- For the sauce, put everything in a pan and bring slowly to the boil, stirring. Allow to bubble away for 2-3 minutes, still stirring, until the sugar has dissolved and the sauce is pale caramel in colour and slightly thickened.
- Remove from the heat. Pour the sauce over the pudding and decorate with the whole mixed nuts.
- Serve with a jug of fresh cream or brandy custard.