My Nan's Christmas pud with vin santo

Christmas pudding

Serves 8

  • 500 g mixed dried fruit (such as cranberries, cherries, apricots, sultanas and raisins)

  • 100 g dates, chopped up

  • 3 tablespoons chopped crystallized ginger

  • 125 g suet

  • zest of 1 orange

  • 125 g plain flour

  • 125 g caster sugar

  • 150 g fresh white breadcrumbs

  • 2 tablespoons vin santo or brandy

  • 1 handful chopped nuts, such as pecans, Brazils or hazelnuts

  • 1 medium free-range egg

  • 150 ml milk

  • golden syrup, to serve

Grease a 1.5 litre pudding bowl.



Mix all the ingredients together, except the golden syrup. Put the mixture into the greased bowl and cover with a double layer of aluminium foil. Tie a piece of string round the side of the bowl. Place in a large saucepan with water halfway up the sides of the bowl. Bring the water to the boil, put on a tight-fitting lid, and simmer for 3 hours. (Don't forget to check the water regularly, making sure that it never boils dry, because if it does, it will burn and the bowl will crack.)



When it's ready, remove the foil, turn out on to a plate, drizzle with golden syrup and decorate it as you like. You can also light it with brandy if you want to be really fancy.

Nutritional Information

My Nan's Christmas pud with vin santo

Super fruity, super easy

0 foodies cooked this
This light, fruity Christmas pudding recipe makes buying one from the shops a thing of the past
Serves 8
3h 15m
Super easy
Print this recipe
Method

Before you even think about buying a Christmas pudding, you've got to try this. It's so easy, it won't let you down and it's so much lighter than those heavy old puddings.

Grease a 1.5 litre pudding bowl.

Mix all the ingredients together, except the golden syrup. Put the mixture into the greased bowl and cover with a double layer of aluminium foil. Tie a piece of string round the side of the bowl. Place in a large saucepan with water halfway up the sides of the bowl. Bring the water to the boil, put on a tight-fitting lid, and simmer for 3 hours. (Don't forget to check the water regularly, making sure that it never boils dry, because if it does, it will burn and the bowl will crack.)

When it's ready, remove the foil, turn out on to a plate, drizzle with golden syrup and decorate it as you like. You can also light it with brandy if you want to be really fancy.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 611
    31%
  • Carbs 99.9g
    38%
  • Sugar 74.4g 83%
  • Fat 17.9g 26%
  • Saturates 8.4g 42%
  • Protein 7.9g 18%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

Show/hide comments

comments powered by Disqus

  • 500 g mixed dried fruit (such as cranberries, cherries, apricots, sultanas and raisins)

  • 100 g dates, chopped up

  • 3 tablespoons chopped crystallized ginger

  • 125 g suet

  • zest of 1 orange

  • 125 g plain flour

  • 125 g caster sugar

  • 150 g fresh white breadcrumbs

  • 2 tablespoons vin santo or brandy

  • 1 handful chopped nuts, such as pecans, Brazils or hazelnuts

  • 1 medium free-range egg

  • 150 ml milk

  • golden syrup, to serve