Suet Free Christmas Pudding Food
SUET-FREE CHRISTMAS PUDDING
This suet-free Christmas pudding recipe provides a light finish to your Christmas lunch. No animal fat makes this a vegetarian-friendly option, too.
Provided by delicious. magazine
Categories Christmas pudding recipes
Time 5h30m
Yield Serves 8
Number Of Ingredients 21
Steps:
- Put the raisins and sultanas in a large bowl. Finely chop the prunes, dried apricots and dried apple, then add to the bowl with the orange zest and grated apple.
- Add the rest of the dry ingredients and spices, then mix. In a separate bowl, beat the marmalade, oil, apple juice, honey, eggs, brandy and sherry until blended and frothy (you could use a food processor), then pour it over the dry ingredients.
- Mix well with a wooden spoon, then cover and leave it overnight in a cool place (but not the fridge) to allow the spices to infuse and the flavours to develop.
- Grease a 2 litre round pudding mould (see tip) and fill it with the pudding mix. It wonäó»t expand much during cooking so donäó»t worry about filling the mould almost completely. Seal the pudding mould and secure it on its stand.
- Place in a large lidded saucepan and pour boiling water into the pan to come almost halfway up the mould. Cover and simmer for 5-6 hours, topping up the water regularly. Allow to cool, then remove from the mould and wrap in muslin and foil.
- To reheat the pudding on the day, return it to the mould or steam in its muslin for 2 hours until piping hot throughout. Place on a serving plate. To flame the pudding, heat a ladleful of brandy, then light with a match and carefully pour it over the pudding. Serve with the Calvados cream.
Nutrition Facts : Calories 309kcals, Fat 10.6g (1.2g saturated), Protein 6.8g, Carbohydrate 42.5g (37.9g sugars), Fiber 3.9g
GRANDMA'S SUET PUDDING
I have never used this recipe but I recently inherited my grandmother's recipe collection. She cooked desserts for a restaurant in the 30's and later cooked desserts from her home by special requests.
Provided by Susan Rigsby
Categories Desserts Custards and Pudding Recipes
Time 2h10m
Yield 15
Number Of Ingredients 10
Steps:
- Sour the milk by adding the lemon juice.
- In a large bowl combine suet, molasses, soured milk, baking soda, flour and raisins. Place batter in a pudding mold or large double boiler and steam, uncovered, for 2 hours.
- To make the sauce combine, in a small saucepan, the egg white, confectioner's sugar and vanilla. Heat over medium until thickened. Serve over warm pudding.
Nutrition Facts : Calories 288.6 calories, Carbohydrate 40.6 g, Cholesterol 10.4 mg, Fat 13.1 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 7.2 g, Sodium 104.6 mg, Sugar 17.3 g
SUET PUDDING
I remember my grandmother making this for Christmas, my mother used to make it and now I'm preparing it for our Christmas celebration.
Provided by Nancy
Categories Desserts Custards and Pudding Recipes
Time 1h
Yield 7
Number Of Ingredients 16
Steps:
- In a large bowl combine suet, raisins, corn syrup, water, baking soda, 1 teaspoon salt, nutmeg, cinnamon, cloves, flour and baking powder; mix well.
- Heat batter in a steamer over 1 inch of hot, but not boiling, water. Steam until a toothpick inserted comes out clean.
- In a medium saucepan over medium heat, combine milk, 1 teaspoon salt, butter, sugar and cornstarch. Stir constantly until mixture thickens; stir in vanilla extract.
- Serve pudding and sauce warm.
Nutrition Facts : Calories 797.6 calories, Carbohydrate 125.3 g, Cholesterol 29.4 mg, Fat 30.5 g, Fiber 2.2 g, Protein 8.7 g, SaturatedFat 17 g, Sodium 1015 mg, Sugar 44.6 g
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