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 bbc.co.uk 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.
Ingredients
- 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
Method
- Drain pineapple, reserving juice. Cut three rings in half and put to one side. Chop the remainder coarsely.
- Cream butter and sugar, add orange rind and beat in eggs. Fold in flour and breadcrumbs.
- Add chopped pineapple, raisins, cherries, candied peel and angelica and mix well.
- 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.
- Place basin in a saucepan of boiling water with water 2/3 way up the sides of the basins. Boil for 1¾ hours.
- To serve immediately - turn out and serve hot.
- To freeze leave pudding to become cold. Wrap basin in foil and use within three months.
- From frozen thaw overnight or for 2-3 hours. Remove wrappings. Replace buttered paper and foil and steam for one hour.
- Turn out and serve hot.
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