Wednesday, December 19, 2012

South Sea Islands Christmas Pudding

I saw this years ago when Anthony Worrall Thompson used to present Saturday Kitchen on BBC.

I am not a fan of traditional Christmas pudding. This is a much lighter pudding with a more of a citrus flavour. I used to use the recipe on but they have taken it off for some reason. It's not like it takes up much space.

It has become a tradition in the house. I even got queries, if we are havit this year. The answer is yes.


  • 225g/8oz can pineapple rings
  • 110g/4oz soft butter
  • 1110g/4oz caster sugar
  • 30g/1oz angelica, chopped
  • 1 orange, rind only
  • 2 eggs, beaten
  • 85g/3oz self-raising flour
  • 2 tbsp of golden syrup
  • 55g/2oz fresh breadcrumbs
  • 55g/2oz stoned raisins
  • 55g/2oz glace cherries, quartered
  • 55g/2oz candied peel


  1. Drain pineapple, reserving juice. Cut three rings in half and put to one side. Chop the remainder coarsely.
  2. Cream butter and sugar, add orange rind and beat in eggs. Fold in flour and breadcrumbs.
  3. Add chopped pineapple, raisins, cherries, candied peel and angelica and mix well.
  4. Butter a 1½ pint pudding basin, put syrup in the bottom and arrange pineapple in a circle. Spoon sponge mixture on top and level it. Cover with buttered paper and foil.
  5. Place basin in a saucepan of boiling water with water 2/3 way up the sides of the basins. Boil for 1¾ hours.
  6. To serve immediately - turn out and serve hot.
  7. To freeze leave pudding to become cold. Wrap basin in foil and use within three months.
  8. From frozen thaw overnight or for 2-3 hours. Remove wrappings. Replace buttered paper and foil and steam for one hour.
  9. Turn out and serve hot.