Tom’s Mum’s Light Christmas Pudding
- for the dry ingredients
- 110g self-raising flour
- 110g breadcrumbs
- 110g suet
- 85g white granulated sugar
- 40g mixed candied peel
- 110g currents
- 110g raisins
- 1 Bramley apple, peeled and grated
- 1 carrot, peeld and grated
- 1 tsp baking powder
- 1/2 tsp mixed spice
- A pinch of salt
- For the wet ingredients
- 200ml milk
- 200ml water
- 75ml brandy
- In a large bowl, mix all the dry ingredients together well.
- Mix the wet ingredients together in a jug.
- Gradually add the wet ingredients to the dry ingredients, stir to combine.
- Line a medium sized pudding basin with tin foil and then greaseproof paper. Make sure the tin foil and greaseproof paper have excess hanging over the edge of the bowl.
- Pour the mixture into the lined pudding basin. Seal the greaseproof paper and tin foil over the top by scrunching or folding it all together.
- Seal the top of the basin with foil using an elastic band (you want to stop any water getting into the basin).
- Steam in a steamer with the water gently simmering for 3 hours.
- Once cool, the pudding can be turned out and stored in the fridge for a week, or placed in a preezer bag and stored in the freezer for three months so it can be made ahead.
- When reheating (fully defrost by getting out of the freezer the day before and leaving in the fridge) steam for a further 45 minutes. Serve with brandy sauce.
Tom says “My mum makes these every year and the recipe was her Grandmother’s, it’s very light compared to a traditional Christmas pudding and it always goes down a treat after Christmas dinner at the Hargreaves household.”