Australian Lighter Christmas Pudding
Add some beer to this pudding. What a great way to spend a holiday than to have amazing Christmas pudding? This is a great Christmas recipe I would love to try.
Ingredients
- 200 gram macadamia nuts
- 3 large eggs
- 375 milliliter beer (stout or ale)
- 750 gram mixed dried fruit with peel
- 125 gram dried apricots
- 125 gram breadcrumbs
- 150 gram self-raising flour
- Grated rind of 1 lemon
- 1/2 grated nutmeg
- 2 tablespoon cognac or orange liqueur to pour over when serving (optional)
Instructions
- Process or chop macadamias into a course meal (it will not matter if a few larger pieces are left).
- Beat the eggs with the beer until well incorporated.
- In a large basin mix the dry ingredients and then pour in the egg and beer mixture (get everyone in the family to stir the mixture for good luck).
- Leave mixture to stand overnight.
- Next day, grease or oil pudding basins - you'll need enough space for one and a half litres of pudding plus a little more to allow for expansion.
- Use four 500ml pudding basins.
- Stir mixture once more and put a dollop in each basin, leaving about 2cm clear at the top.
- Press mixture down.
- Cover each pudding mix with a piece of non-stick baking paper cut to size.
- Cover basin with piece of cloth or foil and tie down with string.
- Place the basins in large saucepans.
- Pour in boiling water to come half way up the outside of the basins.
- Put lid on saucepans and steam puddings over low heat for five hours, checking every so often to make sure there is still water in the pan.
- To Serve, turn the pudding out onto a warm plate.
- If flaming the pudding, warm cognac or orange liqueur.
- When it starts to bubble, light the match, pour liqueur over pudding and light, finally top with a little of your favourite low-fat ice cream/yoghurt.