Home -> [Christmas, Desserts, Low-calorie, Low-fat, Puddings & Custards] -> [Frances bissell's low-fat christmas pudding Recipe]
 
 

Frances bissell's low-fat christmas pudding
Artist: _
Categories: Christmas, Desserts, Low-calorie, Low-fat, Puddings & Custards
Yield: 8
Rating: 0
Print Recipe
Favorites Add to Favorites
Ingredients:
230 grams(8 oz, 4 loosely packed
Cups) fresh wholemal
Breadcrumbs
230 grams(8 oz, 2 cups) EACH of
Roughly chopped muscatel
(black) raisins
Sultanas (yellow raisins)
And dried apricots
60 grams(2 oz, ?cup) crumbled
Almond macaroons or
Amaretti
60 grams(2 oz, ?cup) chopped
Almonds
60 grams(2 oz, ?cup) ground or
Flaked almonds
1 Grated appple
1 tbspGrated orange zest
1 tspGround cinnamon
1 tspGround mace
1/2 tspGround cardamom (I had none
So used cumin, which worked
As well!)
1/2 tspGround cloves (I used whole
And put them in the food
Processor
With the bread! Again, it
Worked)
1/2 tspGround allspice
2 tbspOrange marmalade or candied
Orange peel
Juice of 1 orange
4 medFree-range eggs
6 tbspOr 1 miniature bottle of
Cognac
140 ml(5 fl oz, scant 2/3 cup)
Fortified muscat wine, port
Marsala
Or rich oloroso sherry
Procedures:
1Put all the dry ingredients in a large bowl and mix thoroughly.
2Put the marmalade, orange juice, eggs, brandy and wine in another large bowl, or in the blender or food processor, and beat until well blended and frothy.
3Pour the liquid over the dry ingredients.
4Mix until moist.
5Cover, and let sand for a couple of hours at least and, if possible, overnight to let the spice flavours develop.
6Oil or butter the pudding basin and spoon in the mixture.
7As it contains no raw flour, it will not expand very much during the cooking, so you can fill the basin to within 1.25 cm (?inch) of the rim.
8Take a square of greaseproof or waxed paper, oil or butter it (i didn"t bother, but did oil the basins.
9I don"t have a 3-pint one, so used 1 2-pint and 1 1-pint one, 2 pints being ample for my family for christmas dinner) and tie it over the top of the basin with string.
10Steam in boiling water for 5 hours.
11Allow pudding to cool completely before wrapping it, still in its basin, in fresh greaseproof paper plus a layer of foil.
12Store in a cool dark place.
13On christmas day, steam for a further two hours.
14Bissell/levy suggest serving this with creme fraiche, rather than the traditional brandy butter (don"t ask - not to be discussed on this mailing list!!!), and i do think this is one occasion when a little cream is permissible! incidentally, the tradition is that every member of the family stirs the pudding mixture while making a wish....
 
 
 
 

Google