Christmas pudding

Christmas pudding

Tags: Vegetarian Desserts
8

The English Christmas pudding full of candied fruits takes time – so begin early enough, it’s worth it!

Ingredients

1 tbsp
400 g
sugar beet syrup
225 g
butter
½ tsp
salt
1 tsp
spices
350 g
sultanas
350 g
raisins
225 g
currants
100 g
candied orange peel
and
candied lemon peel, finely chopped
almonds, chopped
2
cooking apples, peeled, cored and finely chopped
grated zest of 1/2 organic lemon
½
grated lemon peel
2
eggs, beaten
300 ml
curdled milk
or
buttermilk
180 ml
milk

Preparation

This Christmas Pudding does not need time to mature, and is best be made 2 days before Christmas day or 2 days before the day on which it is to be served. Stir the dry ingredients - breadcrumbs, salt flour, mixed spice, dried fruit, candied peel and the chopped almonds - together in a large mixing bowl. Add the apples with the lemon rind, lemon juice, eggs, sour milk or buttermilk, butter and golden syrup and mix thoroughly. Add enough milk to the mixture to obtain a soft, moist consistency. Divide the contents of the mixing bowl between two greased 1-litre pudding basins, wrap in greased greaseproof paper and foil, making a pleat in the centre, and tie a string the rim. Leave to rest overnight. Steam the puddings for 4-5 hours in a pot of gently-boiling water, topping up the water level from time to time. Carefully remove the pudding basins from the pot and leave them to cool. Discard the foil and the greaseproof paper, and wrap as before in fresh greaseproof paper and foil. Steam for a further 2 hours before serving (with brandy butter).

At a glance

Preparation time
70 min
Cooking time
240-300 min
Difficulty
challenging

Nutritional information

per 100g
protein 4g
fat 12g
carbs 48g
calories 304
kj 1275