St Nick's Pudding
A nice change from the usual Christmas pud, this lighter alternative is also much quicker to make as – unlike the traditional recipe – it doesn’t need to be left for weeks to mature. Definitely one for those who’ve left their Christmas preparations until the last minute!
|170g (6 oz)||unsalted butter, softened, plus extra for greasing|
|170g (6 oz)||soft light brown sugar|
|125g (4½oz)||self-raising flour|
|140g (5oz)||white breadcrumbs|
|1 tsp||ground cinnamon|
|Grated zest of 1 orange and juice of ½|
|40g (1½oz)||chopped prunes|
|190g (6½oz)||chopped plums|
|3 tbsp||golden syrup|
|Custard to serve|
You will need six 200ml (7fl oz) pudding basins.
Grease six 200ml (7fl oz) pudding basins. In a mixing bowl, cream together the butter and sugar until pale and fluffy. Gradually add the beaten egg and stir to combine – if the mixture separates, just stir in a little of the flour. Fold in the remaining flour, breadcrumbs and cinnamon and mix well. Add the orange zest, juice, prunes and 100g (3½oz) of the plums.
Place 15g (½oz) of the remaining plums with ½ tablespoon of the golden syrup in the base of each greased basin. Divide the sponge mix evenly among them and seal with lids or foil. Steam for 35–45 minutes until cooked, then turn out and serve with custard.
Cooking time: 35-45 minutes