Lighter Christmas Pudding Food

EASY CHRISTMAS PUDDING

Steps:

• For the pudding, empty the first six cups and the nuts, if using, into a mixing bowl with the spices, then stir in the milk and egg. Once well combined, tip into a buttered 1.5 litre pudding bowl.
• Cover with a double layer of buttered foil, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the bowl. Steam, covered with a lid, for 2½ hours. Check the water level during cooking, topping up if necessary. If you are preparing this pudding ahead, remove the foil, let it cool slightly, then wrap in cling film and then fresh foil. If you are serving it immediately, unwrap and invert onto a deep plate.
• For the sauce, put everything in a pan and bring slowly to the boil, stirring. Allow to bubble away for 2-3 minutes, still stirring, until the sugar has dissolved and the sauce is pale caramel in colour and slightly thickened. Remove from the heat. Pour the sauce over the pudding and decorate with the whole mixed nuts.

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.

LIGHT CHRISTMAS PUDDING

Steps:

• 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).

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.

THE ULTIMATE ENGLISH CHRISTMAS PUDDING

Steps:

• Lightly butter a 1.4-litre (21/2-pint) pudding basin.
• Cut a small square of foil and press into the base of the basin.
• Measure the sultanas, raisins, apricots and apple into a bowl with the orange juice.
• Add the measured brandy or rum and leave to marinate for about one hour.
• Put the measured butter, sugar and grated orange rind into a large bowl and cream together with a wooden spoon or a hand-held electric whisk until light and fluffy, gradually beat in the eggs, adding a little flour if the mixture starts to curdle.
• Sift together the flour and mixed spice, then fold into the creamed mixture with the breadcrumbs and the nuts.
• Add the dried fruits, apple and liquid and stir well.
• Spoon into the prepared pudding basin, pressing the mixture down, and level the top with the back of a spoon.
• Cover the pudding with a layer of greaseproof paper and foil, both pleated across the middle to allow for expansion.
• Tie securely with string and trim off excess paper and foil with scissors***.
• TO STEAM, put the pudding in the top of a steamer filled with simmering water, cover with a lid and steam for about eight hours, topping up the water as necessary.
• TO BOIL, put a metal jam-jar lid into the base of a large pan to act as a trivet. Put the pudding on to this and pour in enough boiling water to come one-third of the way up the bowl. Cover with a lid, bring the water back to the boil, then simmer for about seven hours, until the pudding is a glorious deep brown colour, topping up the water as necessary.
• Remove the pudding from the steamer or pan and cool completely.
• Make holes in the pudding with a fine skewer and pour in a little more brandy or rum to feed.
• Discard the paper and foil and replace with fresh. Store in a cool, dry place.
• On Christmas Day, steam or boil the pudding for about an hour to reheat. Turn the pudding on to a serving plate.
• To flame, warm 3-4 tablespoons brandy or rum in a small pan, pour it over the hot pudding and set light to it.
• Serve with Rum Sauce or Brandy Butter.