You've just eaten the equivalent of two roast dinners: turkey, sage and onion stuffing, yorkshire puddings, roast potatoes, brussels sprouts, and enough gravy to set sail a ship. Your belt's bust, your stomach is hanging below your knees, and your ability to stand has disappeared along with the wine. Surely it is time to lay down in a darkened room and call it a night. Nope. No matter how stuffed we are, we always seem to find room for a traditional stodgy Christmas Pud. In this household, we love them so much, we stock up before they are removed from the supermarket shelves, so we can have them into the next year.
But what you'll find with most shop bought Christmas Puddings is that they are made with suet and infused with brandy. Don't get me wrong, that makes them taste lovely, but it means vegetarians and non-drinkers cannot have them. I have therefore concocted a recipe for those who prefer an animal friendly, sober pudding, then why not try making your own with this recipe? Instead of using the long process of steaming the pudding, this microwave recipe takes just ten minutes to cook.
Serves: 8 Kcal/Serving: 273 (based on the brands I used) Cooking Time: 10 mins
150g wholemeal flour 75g soft brown dark sugar
1 slice of wholemeal bread 50g toasted almond flakes 275g packet of luxury dried mixed fruit
2 large eggs
2 tbsp lemon juice
2 tbsp ginger ale
2 tbsp black treacle
2 tbsp soya milk
1 tsp ground cinnamon
1 tsp ground ginger
1. Soak the fruit in hot water for two hours.
2. mix flour, cinnamon, ginger, sugar, and almonds.
3. Crumble the bread into breadcrumbs and mix in.
4. Drain the fruit and mix in.
5. Beat in the eggs, lemon juice, ginger ale, milk and treacle.
6. Put the mixture in a pudding bowl and microwave on high.
Did You Know?
Christmas Pudding harkens back to the medieval period in England, when the Roman Catholic Church decided that a pudding served on the 25th December should be made with thirteen ingredients to represent Christ and the twelve apostles. At the time, it was not know as Christmas Pudding, but under many other guises such as plum pudding, suet pudding, and a number of other boiled and steamed puddings that we still have today. It was not until the Victorian period that the name Christmas Pudding actually came into use.