Light Christmas Pudding

"I made this because most of the family dislike a lot of dried fruit in puddings and cakes. It went down a treat! Source:- Delia Smith (with a few tweaks). Doubles well."
 
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Ready In:
2hrs 10mins
Ingredients:
12
Serves:
8
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ingredients

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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

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.
 
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