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Christmas Pudding with Tropical Fruit and Rum

Christmas Pudding with Tropical Fruit and Rum

Traditional
    8 serving

Prep time:

Cook time:

Serves: 8

This is a delicious, lighter alternative to traditional Christmas pudding, prepared in just 20 minutes.

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Ingredients

  • 100g light shredded vegetable suet
  • 200g light brown muscovado sugar
  • 150ml finest west indian rum
  • 2 large eggs , beaten
  • 100g breadcrumbs
  • 1 apple , coarsely grated
  • 50g self-raising flour
  • 1 tsp ground mixed spice
  • 100g pecan nuts , roughly chopped
  • 150g tropical fresh fruit salad , roughly chopped

Method

Step 1

Place the suet, flour, breadcrumbs, spice, sugar, pecans, tropical fruit and grated apple in a large bowl.

Step 2

Make a well in the centre, then add the rum and eggs, and mix well. Spoon into a buttered 1-litre pudding basin. Top with a circle of buttered greaseproof paper, then cover with a sheet of pleated foil, scrunching it firmly round the rim of the basin. Tie around the top of the basin with kitchen string.

Step 3

Place the basin in a steamer or sit it on an upturned, heatproof saucer in a large pan. Fill the pan three-quarters of the way up with boiling water, then cover and steam for 1.5 - 2 hours, topping up occasionally with boiling water, if necessary.

Step 4

Remove from the steamer or pan and leave the pudding to cool for about 15 minutes before turning out and serving with brandy sauce or fresh cream.

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