Light Christmas Pudding
- Ready In:
- 2hrs 10mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 110 g butter, softened
- 110 g light brown sugar
- 2 large eggs
- 175 g self raising flour
- 1⁄2 teaspoon ground nutmeg or 1/2 teaspoon mixed spice
- 1 pinch salt
- 1 teaspoon lemon juice
- 1 lemon, zest of
- 1 orange, zest of
- 1 medium cooking apple, peeled, cored and chopped small
- 3 tablespoons fruit mincemeat
- 10 red glace cherries
directions
- Grease a 1.2litre pudding basin with butter.
- Place the cherries in the bottom.
- Beat the sugar and butter with a hand held beater until pale and creamy.
- Beat in the eggs seperately, whisking well in between.
- Fold in the sifted flour, spice and salt carefully.
- Then add the lemon juice, lemon and orange zest, apple and fruit mince.
- Spoon into the basin.
- Tie a double piece of pleated baking paper on to the basin.
- Place in boiling water and cook for 2 1/2 hours.
- When the pudding is completely cold, turn it out, wrap it well and freeze until needed.
- Take out of freezer Christmas Eve.
- Can either re-steam it for an hour or just slice it and heat in the microwave.
- I used mixed red, green and yellow cherries.
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RECIPE SUBMITTED BY
dusty AE
Australia
I live in Adelaide which is the capital city of South Australia. It is situated between a range of hills and Gulf St Vincent.
My husband and I moved to our present house to be nearer our adult children and their children.
I have a catholic taste in food, but my favourite is Thai.
Now that I am getting on in years, I have been making use of my slow cooker, so am really into that now.