Let nobody advocate Christmas pudding to be best cooked in the microwave. It just doesn't taste the same. The best and only way to bring out the full flavour is to steam it. Do it the long way, the known path, then all will be well.
This isnít my recipe but the familyís, and Iíve no idea where they found it. I canít eat it for being diabetic, so baaaaa!
Serves 6 - 8
Prep time: 30 mins
Cooking time: 4-5 hours
200g / 7 oz fresh breadcrumbs
50g / 2 oz plain flour
300g / 11 oz raisins
225g / 8 oz shredded suet
2 teaspoons ground star anise
2-3 teaspoons ground cinnamon
300g / molasses sugar
200g / 7 oz citrus peel, finely chopped
100g / 3Ĺ oz ground almonds
Zest of 1 lemon and 1 orange, finely grated.
1 pear, coarsely grated
4 eggs, beaten
8 tablespoons Drambuie, or, liqueur of choice.
1. Put all the ingredients except the eggs and liqueur in a large bowl and stir to mix well. Add the eggs and liqueur and mix.
2. Line the base of a 1.5 litre / 2Ĺ pint heatproof pudding basin with non-stick baking parchment and grease the inside. Fill with the mixture, pressing down well. Cover with a disk of greaseproof paper, then wrap the basin with greaseproof paper and foil, pleating them together in the centre. Tie under the rim with string. Put in a steamer or saucepan on top of an upturned saucer and fill with boiling water two-thirds of the way up the basin. Cover and simmer gently for 4-5 hours, do not allow to boil dry; top up with hot water as needed.
3. Remove from container. Once cool, cover tightly and store in a cool, dark, dry place. To serve, reheat in a microwave for 10-12 minutes or, until piping hot.