St Stephen's pudding

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Gloriousgloria

St Stephen's pudding

A very old Delia but delicious recipe - I have been trying to make a light version of this pudding for many years without success. The flavours are amazing but it always turns out grey and heavy.
I have always thought that 2oz SR flour seems a small amount for a pudding - maybe it needs more raising agent? I have tried adding more but it made no difference to the outcome.
I would love to know if anyone has any thoughts or has managed to make a perfect version and would like to share the secret.

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Lindsey, Food Editor

For Gloriousgloria

Hello Gloriousgloria,

Perhaps do a sponge pudding with the flavours of St Stephans.

If you did something like the following recipe but swapped the mincemeat for raisins and left out the mace, orange peel and orange zest, it may be along the lines of what you are looking for.

http://www.deliaonline.com/recipes/cuisine/european/english/light-christmas-pudding.html

Best wishes

Lindsey

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Gloriousgloria

St Stephen's pudding

Thank you Lindsey for your reply. I will certainly try what you suggest :) I note that the Light Christmas pudding has 6oz flour to 4oz fat and the St Stephen's 20z flour to 3oz fat. The flavours of apples, lemon and juicy raisons are so good together, there must be a way to lighten the pudding so I will experiment with the proportions and let you know how I get on. Thanks again.

 
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