Can this be real? Is there such a thing as a healthy Christmas Pudding when you soak your fruit in booze and add copious amounts of sugar? Well according to the Great British Bake Off (series 2 cookbook) it is. So what’s the difference you may wonder? It’s breadcrumbs, would you believe and no suet!!
Obviously I can never leave a tried and tested recipe alone so I accidentally modified it… I decided to make it nut free, adding the equivalent amount of dried fruit in place of the nuts to soak in the booze. Then promptly forgot about my decision and added the nuts as well. This will surely be an extra fruity pudding!
I have only attempted one Christmas Pudding, an original Bero recipe, full of suet and other wonderful stuff. However it didn’t cook all the way through despite it’s initial 3 hours of steaming and the additional steaming on Christmas Day itself.
I got a bit carried away when purchasing fruit for my enormous wedding cake (which actually turned out to be a good thing – it’s a LONG story- but in a nutshell I ruined 3 cakes in the process of baking my 5 tiers so had to bake 8 fruit cakes in the end!) Even with the additional 3 cakes bakes I still had enough dried fruit to bake 2 Christmas Puddings! Hurrah! (I also have plans for my rather sad 3 wedding cake tiers, they will not go to waste!)
As with all good festive fruit recipes I started with soaking the fruit in Booze, Brandy to be exact, along with some lemon juice. The recipe only requires a soak over night but I decided to soak it in a tupperware pot in the fridge for a few days instead. Surprisingly the most effort in this entire pudding is the weighing of ingredients and bread crumbing. (Totally discounting the watching of the pot bubble for 3 hours of course…)
The breadcrumbs required a little preparation so a quick blast in the hello kitty toaster and a whizz with the blender makes some lovely breadcrumbs and decorates the kitchen beautifully in bread dust.
Whilst the bread is toasting you have time to whisk together the butter, honey and sugar until light and fluffy. Then to whisk in each egg individually. The more you whisk the lighter the pudding, so whisk away!
Then to stir in the grated apple, spices, (nuts) and brandy soaked fruit.
With the grand finale stirring in the toasted breadcrumbs along with the dried fruit.
This forms quite a pale and loose mixture Once it’s all mixed together well it’s ready to be spooned gently into your pre prepared greased pudding bowls.
This recipe is enough to make two Christmas puddings. I used a 1lb bowl and a 3/4 1 lb. bowl.
Fill the pudding basins until at least 3/4 full and make sure the pudding is level by pushing the mixture level with a spatula and tapping the bowl gently on the worksurface to release any air bubbles.
Then for the exciting bit! I’ve read so much about wrapping puddings in greaseproof paper with a pleat (a double fold about an inch wide) in it to allow room to expand as the pudding steams, but never before have I actually had a go at it!
Both puddings needed a lid made out of a layer of greaseproof paper and tinfoil (both with wonderful pleats) before being trussed up like a turkey in lashings of my trusty cotton string.
There is definitely a knack to this technique. My theory is always to tie stuff as tight as possible, it needs to be water tight, (you don’t want to drown your pudding when you submerge it in your pan of boiling water) and when in doubt add more string and tin foil. I added a full coat of tin foil, wrapping the pudding basin from the bottom to ensure the water couldn’t seep into the pudding. It seemed to do the trick. I added an additional length of string, tying it to the string around the edge if the puddings to create a handy handle for lifting out in and our of the pot too.
I had planned to economise and steam both puddings together however I failed to measure the pan…. So 2 separate pans were required to steam the little beauties.
I popped a dinner plate (face down) into my largest pan and a saucer into my smaller pan to balance the puddings on. I boiled the kettle and carefully poured the boiling water into each pan until it reached 2/3 of the way up the side of the pudding basin. Then to pop on the pot lid (an essential bit of the steaming process to keep the heat and moisture in) and let the puddings steam gently in the simmering water. It’s a good idea to allow some of the steam to escape by creating a vent (I tilted my pan lid and as my other pan lid was broken many moons ago I used even more tin foil with a hole in the top to create a lid) This takes about 3 hours on a low heat. I had to keep my eye on the pans and top up the water a couple of times as a pan should never be left to boil dry (this can cause the pan to explode!). So please be careful! My pans and plates made a few worrying noise over the next few hours, clattering about so perhaps a smaller plate would be a better idea to avoid the rattling!)
After 3 hours remove the puddings from the pans and allow to cool. Take off their tin foil and greaseproof paper and wrap them with a fresh coat. This will help to create a seal and prevent any mould from forming on your lovely puddings. I placed a clean saucer on the top of mine to weigh down the paper and create a good seal.
These puddings will keep for up to a month in the fridge or up to 3 months in the freezer, but once defrosted they will need to be eaten within a week. If you were making a traditional pudding with suet they can be kept for about a year to mature so you can make them well in advance! I’ve just read that freezing your pudding helps to speed up the maturation process. So this could be a good option if you haven’t had a chance to prepare it in advance. My puddings are currently having a snooze in the fridge until 15th December as we’re celebrating Christmas a little early in the Prince household! I may even give them both a little drink of brandy to help keep them warm for the next 3 weeks. 🙂
The puddings looked a little paler than I expected after their 3 hours in their steam bath, I think this is due to the breadcrumbs and lack of flour. But I could tell that they were done as one pudding had shrunk back slightly from the side of the basin. Unfortunately I can’t tell you how they taste yet, as I need to steam them for 3 more hours on Christmas Day (or 15th December in my case – some of us have a wedding to prepare for and a 5 tier cake to finish decorating!) I will pop back to let you know how they turn out
Things I used to make Healthy Christmas Puddings
- 70g dried apple
- 330g sultanas
- 200g mixed peel
- (total 700g of dried fruit – any combination could be used! I added more fruit to replace the nuts if you wanted to make a nut free version just omit the nuts below)
- Zest of one grapefruit ( I had ran out of oranges so replaced this with the only citrus fruit I had to hand…)
- 5 dessert spoons of Vanilla Brandy (to soak the fruit in)
- Juice of 1 lemon (to soak the fruit in)
- 50g sliced blanched almonds (I accidentally added the nuts which I had added more fruit to compensate for -you could reduce the amount of fruit you use by 100g if you would like to include the nuts?!)
- 50g ground almonds
- 75g brown sugar
- 75g unsalted butter
- 75g runny honey
- 2 eggs
- 1 medium apple grated (with the skin on)
- 125g toasted white breadcrumbs
- 1/2 teaspoon all spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
(I heavily adapted this recipe to suit what I had in my cupboards. The original included pine nuts and fresh figs, so feel free to play around with the ingredients, your favourite fruit and nuts and what you can afford to include!)
- 2 pudding basins (1lb each)
- tin foil
- greasproof paper
- 2 saucepans and 2 saucers
- Steam for 3 hours on a low heat
- Refrigerate for up to one month or freeze for up to 3 months
- On the day you wish to eat your pudding steam for 2 hours on a low heat before serving