Easy Christmas pudding

Light, spiced Christmas pudding, page 86-87

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Nutrition Facts

Amount Per Serving

Calories 6881 Calories from Fat 3789

% Daily Value*

Fat 421g648%

Saturated Fat 223g1394%

Trans Fat 10g

Polyunsaturated Fat 30g

Monounsaturated Fat 136g

Cholesterol 1133mg378%

Sodium 3216mg140%

Potassium 4324mg124%

Carbohydrates 778g259%

Fiber 44g183%

Sugar 414g460%

Protein 80g160%

Vitamin A 11405IU228%

Vitamin C 36mg44%

Calcium 1042mg104%

Iron 24mg133%

* Percent Daily Values are based on a 2000 calorie diet.

So simple, you don't even need to use scales for it...

Prep Time20

Cook Time2 30

For the butterscotch sauce5

Course: Dessert, Party food

Cuisine: British

Servings: pudding

Calories: 6881kcal

Author: BBC Good Food

Equipment

1.5 litre pudding bowl
steamer or large pan

Ingredients

1 cup raisins
1 cup sultanas
1 cup self-raising flour
1 cup finely grated butter (about 115g)
1 cup fresh brown breadcrumbs (from around 4 thick slices of bread)
1 cup light muscovado sugar
1 cup mixed nuts chopped, plus extra to decorate
1 tsp ground cinnamon
1 tsp ground mixed spice
1 cup milk
1 large egg
butter for greasing

For the butterscotch sauce

85 g butter
100 g light muscovado sugar
200 ml double cream
1 tsp vanilla extract

Method

For the pudding, empty the first six cups and the nuts, if using, into a mixing bowl with the spices, then stir in the milk and egg. Once well combined, tip into a buttered one and a half litre pudding bowl.
Cover with a double layer of buttered foil, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the bowl. Steam, covered with a lid, for two and a half hours. Check the water level during cooking, topping up if necessary. If you are preparing this pudding ahead, remove the foil, let it cool slightly, then wrap in cling film and then fresh foil. If you are serving it immediately, unwrap and invert onto a deep plate.
For the sauce, put everything in a pan and bring slowly to the boil, stirring. Allow to bubble away for two to three minutes, still stirring, until the sugar has dissolved and the sauce is pale caramel in colour and slightly thickened. Remove from the heat. Pour the sauce over the pudding and decorate with the whole mixed nuts.

Notes

Recipe tips:

The pudding can be made two to three weeks in advance and frozen in the bowl – thaw it completely before reheating. It can also be made up to three days in advance and refrigerated. Just make sure you bring it to room temperature for an hour or so before reheating. The sauce can also be made a day ahead and kept in the fridge – simply reheat it in a small pan over a low heat. To reheat the pudding, cover with fresh foil and steam for one and a half hours, or cover with cling film and microwave on high for seven minutes.

Nutrition