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.
|Oven temperatures and Conversions|
|Click here for information|
|You will also need a 2 pint (1.2 litre) pudding basin – the rounded-based sort is best.|
This recipe is taken from Delia Smith’s Christmas.
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).
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
Make this wonderful light sauce in advance then pour it over your festive puddings - it will go down a treat with everyone who tastes it.
This is the classic steamed Christmas pudding - with a recipe from Delia that will stand the test of time and become a staple of your festive celebrations.
Surprisingly easy to make, this lovely mincemeat is bound to become a Christmas favourite. The addition of cranberries adds colour and flavour to a classic preserve that can be adapted easily for vegetarians.
Most Popular recipes
Meat Free Monday
Win one of ten pairs of tickets to see Taken At Midnight. Enter now!
Win a £200 supermarket voucher courtesy of Rapeseed Oil Benefits!
28 Jan 2015 17:58
27 Jan 2015 21:45
|Food and travel||
02 Jan 2015 21:21
Hoping to make marmalade tomorrow
23 Jan 2015 19:56
|Can Anyone Help?||
Steak & Kidney Pudding
28 Jan 2015 11:35
The Snow Child
28 Jan 2015 18:47
24 Jan 2015 06:48
28 Jan 2015 18:56