Best Lighter Christmas Pudding Recipes
LIGHTER CHRISTMAS PUDDING
Make this lighter version of a classic Christmas pudding as an alternative festive dessrt. It's packed with all the same fruits and spices, but swaps suet for butter
Provided by Benjamina Ebuehi
Categories Dessert
Time 2h50m
Number Of Ingredients 14
Steps:
- Tip the sultanas, apricots, raisins and mixed peel in a bowl, and pour over the rum. Stir, cover and soak for at least 3 hrs or overnight.
- Butter a 1-litre pudding basin and line the base with a small circle of baking parchment. Beat the butter, sugar and lemon zest in a large bowl using an electric whisk, until pale and fluffy. Beat in the eggs, one at a time, then stir in the flour, breadcrumbs and spices. Fold in the rehydrated fruits and peel, their soaking liquid and the apple. Spoon into the prepared basin, pressing it down firmly with the back of the spoon. Cover with a sheet of baking parchment, then a sheet of foil, and secure with kitchen string.
- Put an upturned plate in the base of a large pan and sit the pudding on top, then fill the pan with water until it comes halfway up the side of the basin. Alternatively, put the pudding in the top of a lidded steamer and cover. Steam for 2 hrs 30 mins, ensuring the water doesn't run dry. Remove the pudding from the pan and leave to cool completely.
- Uncover the cooled pudding and wrap in a clean sheet of foil. Will keep in a cool, dry place for up to two weeks, or the freezer for up to three months. See tip, below, for reheating it on the day.
Nutrition Facts : Calories 269 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 28 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
LIGHT CHRISTMAS PUDDING
If there are still people who claim not to like even our splendid Traditional Christmas Pudding, then this could be for them. It's a light sponge pudding containing mincemeat, chopped apple and mace so that the Christmassy flavour is there, and a very attractive arrangement of whole candied peel will look very pretty when it's turned out.
Categories Christmas: Recipes to freeze Mincemeat Christmas: Puddings Hot Puddings
Yield Serves 8. Scroll to the bottom of the Method to see questions Lindsey has answered on this recipe
Number Of Ingredients 14
Steps:
- Prepare the basin by buttering it lightly and arranging the candied peel in the base. First snip the citron peel into ½ inch (1 cm) strips and arrange these in an overlapping circle in the centre of the base of the basin; you need something that resembles a flower. Then, using a sharp pair of scissors, snip the whole candied peels lengthways into strips, but leaving the end intact. Imagine five fingers attached to a hand and you've got it. Now arrange these around the 'flower', spreading out the strips as much as possible. Now, for the pudding, simply beat the sugar and butter with an electric hand whisk until the mixture is pale and creamy and drops off a spoon easily with a sharp tap. Then beat the eggs in a jug and add these a minute amount at a time, whisking well after each addition. When all the liquid egg is incorporated carefully fold in the sifted flour, mace and salt, followed by the lemon juice, grated lemon and orange zest, chopped apple and finally the mincemeat. Now spoon the mixture into the basin, being careful to leave your artistic arrangement intact. Tie a double piece of pleated foil on to the basin, place it in a steamer over boiling water and steam for 2½ hours. When the pudding is completely cold you can turn it out, wrap it well and freeze it till needed. Take it out of the freezer late on Christmas Eve and re-steam on Christmas Day for 1½ hours. Serve cut in slices with Hot Punch Sauce (see below).
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.
Provided by dusty AE
Categories Dessert
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 299.1, Fat 12.7, SaturatedFat 7.5, Cholesterol 82.3, Sodium 124.2, Carbohydrate 42.2, Fiber 1.3, Sugar 19.1, Protein 4.6
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love