Heap Family Light Christmas Pudding Food

LIGHTER CHRISTMAS PUDDING

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.

ENGLISH CHRISTMAS PUDDING

Steps:

• Dredge suet and fruit with flour.
• Mix crumbs, sugar and well beaten eggs, then mix altogether thoroughly.
• Put into greased coffee cans and steam about 5 or 6 hours.
• Put 1 cup strawberry or raspberry jam in if you have any.
• Leave 2 inches down from top.
• Cover cans with foil because water drips from cover.

LIGHT CHRISTMAS PUDDING

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.

HEAP FAMILY LIGHT CHRISTMAS PUDDING

Steps:

• Grease and line a glass 2pt basin or use a plastic basin with a ready made lid.
• Soak the orange and lemon rind, grated carrot, cherries and fruit in the spirits for at least an hour, but preferably overnight.
• Mix together the suet, flour, sugar, mixed spice and breadcrumbs.
• Add this to the fruit mix, and beat in 2 eggs.
• Transfer this to the basin, leaving an inch at the top.
• Cover the top of the basin with baking parchment and use the plastic lid or a double layer of foil.
• Steam over a low heat (watching carefully so that it doesn't run out of water!) or in a slow cooker for 7 hours. Alternatively cook for 5 hours when you make it, and then for a further 2 on Christmas day to warm up.