EASY CHRISTMAS PUDDING RECIPE - BBC GOOD FOOD
A classic light, spiced Christmas pudding - so simple you don't even need any kitchen scales
Provided by Good Food team
Categories Dessert, Dinner
Total Time 3 hours
Prep Time 3 hours
Yield 10
Number Of Ingredients 16
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.
Nutrition Facts : Calories 685 calories, FatContent 35 grams fat, SaturatedFatContent 22 grams saturated fat, CarbohydrateContent 92 grams carbohydrates, SugarContent 38 grams sugar, FiberContent 2 grams fiber, ProteinContent 6 grams protein, SodiumContent 1.04 milligram of sodium
FIGGY CHRISTMAS PUDDING RECIPE - BBC GOOD FOOD
A classic that every Christmas table should have. Make ahead and simply steam the puds to reheat on the big day
Provided by Sarah Cook
Categories Dessert
Total Time 4 hours
Prep Time 1 hours
Cook Time 3 hours
Yield Makes a 500ml, 1-litre and 2-litre pudding
Number Of Ingredients 10
Steps:
- Butter a 500ml, a 1-litre and a 2-litre pudding bowl, then line the base of each with a circle of baking parchment. Butter 3 large sheets of greaseproof paper, lay each on a large sheet of foil butter side up, and fold a pleat in the middle of each.
- Roughly chop 250g of the figs and set aside. Put the remaining figs, butter and brandy into a food processor and whizz until smooth-ish, then scrape into your largest mixing bowl. Tip in the chopped figs, mixed vine fruits, grated apple, sugars, breadcrumbs, flour and allspice. Stir everything together, allowing as many helpers to give a stir and adding as many wishes as you like. Divide between the pudding bowls and smooth the surfaces.
- Cover the puds with the buttered paper-foil sheets, tie with string and trim. Lower the puds into separate saucepans with upturned saucers or scrunched up bits of foil in the bottom (so the puds don’t touch the bottom), then fill each pan with enough boiling water from the kettle to come halfway up the sides of the bowl. Cover with a lid and simmer the small pud for 1-1½ hrs, medium for 2-2½ hrs and large for 3 hrs, topping up the water as needed. Remove and leave to cool. If giving as a gift, put a new piece of parchment on top. Will keep in a cool, dry cupboard for up to a year.
Nutrition Facts : Calories 1262 calories, FatContent 34 grams fat, SaturatedFatContent 21 grams saturated fat, CarbohydrateContent 228 grams carbohydrates, SugarContent 184 grams sugar, FiberContent 12 grams fiber, ProteinContent 13 grams protein, SodiumContent 1.57 milligram of sodium
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