Christmas Pudding

During the holiday season we all eat lots of fattening foods, so I created this version of Christmas pudding to make it low-fat and healthy. It contains no added fat at all! I made our pudding already so hurry up!

INGREDIENTS
450 g dry mixed fruits ( raisins, sultanas, currants, cherry, candied peel)
25g almonds (roughly chopped)
60g self raising flour
100g dark brown sugar
100g bread crumbs
2 eggs (beaten)
5 tablespoons brandy (extra for the soaking at the end)
1 orange (juiced)
2 tablespoon grated lemon
1 teaspoons mix spice
1 teaspoon cinnamon powder

METHOD

• Lightly butter a 1.4 litre pudding bowl
• Mix the dried fruits with the brandy and orange juice, cover with a kitchen towel and soak overnight.
• Mix the other ingredients with the beaten eggs, then add the soaked fruits and mix well.
• Spoon the mixture into the greased pudding bowl.
• Cover with a double layer of greaseproof paper and aluminium foil and tie securely with a string.
• Place a pudding in a steamer set over a saucepan  of simmering water.
• Steam the pudding 6 hours (make sure to check the water level during the steaming).
• Remove the pudding from the steamer then remove the papers.
• Prick the pudding with a skewer and pour in extra brandy.
• Cover with fresh greaseproof paper and tie with a string.
• Store in a cool, dry place for at least two weeks before serving.

On Christmas Day re-steam the pudding for about 1 hour. Serve with brandy butter or custard.