Making light Christmas pudding is easy and simple. If there are still people who claim not to like even our splendid Traditional Christmas Pudding, then this could be for them. Follow the instruction to know how to make Christmas pudding.
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. Ginger tea cake is good for health and even it could be eat at any time of a day.
225g (80z) sultanas
150g (50z) raisins
50g (20z) stoned dates
25g (10z) no-soak dried apricots
1 small eating- apple
125g (40z) soft dark brown sugar
2 small eggs beaten
125g (4oz) fresh white bread crumbs
40g (40z) white plain flour
1.25ml (1/4 level tsp) bicarbonate
50ml (20z) brandy
125g(40z) Butter softened
frosted holly leaves to decorate
Roughly chop all the dried fruit. Mix with the peeled and coarsely grated apple, the grated lemon rind and brandy. Cover and leave in a cool place for two days.
Beat the butter and sugar until light and fluffy; gradually beat in the eggs. And the fruit mixture with the remaining ingredients and mix well.
Divide the mixture among 8″ or 10″ squares of well-floured muslin Draw up the edges of muslin and tie with a string allowing room for expansion.
Tie the puddings onto skewers and hang them over a large pan of boiling water. Tightly cover the pan with foil and steam for about 1 1/2 hr. topping the pan with boiling water, if necessary.
While the puddings are still warm, mould into a neat round. Hang them in a cool place until quite dry. Overwrap in foil and refrigerate for up tp a week.