Christmas Pudding with Tropical Fruit and Rum
By 1036This is a delicious, lighter alternative to traditional Christmas pudding, prepared in just 20 minutes.Time and servings
Ingredients
10 total- 100 g of light shredded vegetable suet
- 200 g of light brown muscovado sugar
- 1 apple, coarsely grated
- 50 g of self-raising flour
- 1 tsp of ground mixed spice
- 150 g of tropical fresh fruit salad, roughly chopped
- 150 ml of finest west indian rum
- 100 g of breadcrumbs
- 100 g of pecan nuts, roughly chopped
- 2 large of eggs, beaten
Method
4 stepsStep 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.