Light Christmas Pudding
Involve any family members you can in the making of the pudding, asking them to make a wish as they take a turn stirring with that wooden spoon. Make this well ahead of your festive day.
- 8 oz wholewheat flour
- 1 oz ground almonds
- ½ tsp cinnamon
- ½ tsp mixed spice
- Pinch grated nutmeg
- Pinch of sea salt
- 8 oz currants
- 8 oz sultanas
- 4 oz fresh chopped lemon & orange peel
- Grated rind of 1 lemon
- 8 oz wholewheat breadcrumbs
- 4 free range eggs beaten
- 8 oz vegetable oil
- ½ pint Guinness
- Greaseproof paper/cotton cloth/string for cooking
- Place the dry ingredients into mixing bowl, sieve if you wish, then add fruit, breadcrumbs and beaten eggs. Add the liquids and mix well with a wooden spoon.
- Oil 2 x ¾ -1 litre basins and spoon in mixture between both bowls. Cover with greaseproof paper and tie with string. Top with a clean cloth and tie too.
- Have 2 large cooking pots with an upturned saucer on the bottom of each. Place each basin on a saucer and fill pans with water to ½ way up the side of basin. Bring to the boil, put the lid on and steam on low for 6 hours, checking water level from time to time.
- Remove the bowl from the pan. Cover bowl and pudding with fresh paper and cloth and store in a dry cool place for about a month before Christmas.
- Depending on your tastes, a few days before it will be served remove cloth and paper, carefully make a few holes with a knitting needle and pour in a dessertspoon of brandy.
- On the day, steam for another 2 hours until heated through. Turn out onto a warm serving plate.
- Decorate with a sprig of holly, a symbol of evergreen and abundance through mid Winter. Don’t be tempted to add the berries: they’re poisonous.
- Traditionally, just before serving to a room lit by candles possibly, heat a little brandy in a metal spoon over a low flame, pour over the pudding, light it, take into the room and place on the table. OOH!
- Serve with vegan custard or tofu cream.
Makes 2 x ¾ litre (1½ pint) puddings