Quick Christmas Pudding - a 'lite' Version of This Favourite

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“We always seem to be in the Christmas festive season again without even thinking. Where does the time go. Here is a great recipe that I have made every year for the more than the last 10 years and has been enjoyed by both my family and friends alike. After having the full Christmas meal sometimes a very rich and heavy Christmas pudding can be too much so some so this is the perfect alternative. This is a ‘Lite’ (as is lighter in density and not in the dietary sense) version of a traditional Christmas pudding that does not need to be made way in advance of the day to get the best flavour but can and should be made on the day before or on the day it is required. There are a couple of traditions that I always follow when making this recipe. • The first is I always use my Grandmother's Denby stoneware mixing bowl as I am convinced that this gives the pudding a better flavour; • The second is always get everyone who is at home when I am making the pudding to give the mix a gentle stir just before putting into the pudding basins so that they can individually make a wish. This recipe will make 8 individual or 1 large Christmas pudding.”
2hrs 30mins

Ingredients Nutrition


  1. In a suitable bowl place the tea bags and pour on the boiled water, allow to brew for a couple of minutes, then add the dried fruit and cover. Allow to soak for a minimum of an hour or preferably overnight.
  2. Drain the fruit well and pat dry gently with a kitchen paper or a clean tea towel.
  3. Sift the flour, baking powder and mixed spice into a large mixing bowl.
  4. Add the butter and eggs.
  5. Place the black treacle in a measuring jug, add the Irish stout and dark rum. Mix well and add to the egg butter and flour, (ensure that the black treacle is not left in the bottom of the jug).
  6. Mix well to ensure all the ingredients are well blended. An electric mixer can be used for this.
  7. Add the mincemeat, currants, cranberries, apple, hazelnuts, lemon & orange zest.
  8. Mix well together with a spoon.
  9. Don’t forget to let everyone have a gentle stir of the mix and make a wish.
  10. Divide into the greased individual pudding basins OR a greased large pudding basin.
  11. Cover the pudding/s with a circle of buttered grease proof paper that is large enough to cover the top of the basin.
  12. Follow this with a square of aluminium foil with a pleat in the centre and seal well around the edge of the basin/s.
  13. Either place the basins into a shallow roasting dish and put into a preheated oven 180°C, 350°F, Gas Mark 4 and pour 1cm (1/2inch) boiling water into the roasting in and bake for 45 -50 minutes. Allow to cool in the basins for 10 minutes, OR place the individual basins into a steamer and steam for an hour.
  14. If using a large pudding basin steam for 2 hours in a steamer in a saucepan on top of the stove. DO NOT LET THE PAN BOIL DRY.
  15. Allow to cool for 10 minutes.
  16. Run a knife gentle around the edge of the basin and turn out onto a serving plate.
  17. NB. If using a large pudding basin, turn the plate upside down and place on the top of the pudding basin and then invert both the basin and the plate at the same time.
  18. The pudding can be flamed by warming the brandy first, lighting it and then pouring over the pudding. Though for a longer flame vodka can be used!
  19. Serve with cream, brandy butter or brandy sauce.

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