“Suet Free” Christmas Pudding
You don't need suet at all to make a lighter tasty and more easily digested pudding. Soak the fruit in alcohol overnight first and then pour more over the pudding when you are ready serve it. To reheat on the day simply remove the lid from the bowl, invert on the serving plate and microwave - the pudding drops neatly onto the plate. I find that mixing everything except the fruit providing you remove the crusts from the bread you don't need to crumb the bread and you get a sort of batter which you then stir the fruit into. Grease and line with silicone paper your pudding bowl (plastics ones with lids are easiest) and press the mixture into it leaving around 1/2 inch on top for expansion, puddings must be covered during cooking. If you have any mixture left make one or two baby puddings, metric bowls are slightly smaller so there usually is some mixture left and the baby puddings can make nice presents or taster samples.
ImperialMetricIngredient
4oz115gmSelf Raising Flour
½ tsp2.5mlmixed spice
½ tsp2.5mlgrated nutmeg
2lb900gmmixed dried fruit
6oz170gmBreadcrumbs
6oz170gmMargarine
8oz225gmbrown sugar - preferably Muscavado
1 large1 largeapple (grated or liquidized )
2tbsp30mlMarmalade (or liquidized Satsuma including peel)
4 large4 largeEggs
Makes 1 large (3 pint) or 3 (1 pint) small puddings, use half quantities for a single medium pudding.
Mix all ingredients in a large bowl. Steam for 2 hours (slow cooker low for 12-18 hours, high for 6 to 10 hours) or until dark brown and cooked through. Before considering using your slow for a Christmas pudding make sure that the slow cooker is big enough to hold the bowl with lid/cover when the pudding is placed it the bowl in must allow the lid to close properly. Using the bowl in the slow cooker if using a glass or ceramic bowl you must rest it on a jam jar lid to keep it above the slow cooker base (the bowl may crack if you don’t), for plastic and metal bowls you don’t need the spacer but metal bowls cannot be reheated in the microwave; preheat the slow cooker on high and have a full kettle of boiling water to hand, place the pudding covered in the centre of the hot slow cooker then pour the boiling water round it to come as high up as possible (you may need to boil more water). Can be microwaved but will remain light in colour. This recipe freezes well. To reheat (from thawed/room temperature) simply slow cook for about 90 minutes. You can reheat in the microwave – remove the lid and any paper, invert the cold pudding in the bowl on your serving plate. Microwave 2 to 3 minutes, the pudding drops out of the bowl onto the plate – you can then pour brandy over it and light if you want. Christmas Puddings are normally made a month or two ahead of time, after the initial cooking chill it and make sure it will come cleanly out of the bowl, wash and regrease the bowl to store the pudding in, you can store it frozen or simply keep it cool and airtight. If you like a really boozy pudding you can add brandy/rum/whiskey a couple of times between making and Christmas.
This recipe is for a 3 pint pudding. I double it up and use a clean washing up bowl for mixing, scale it down pro-rata to make smaller ones. To steam / slow cook I use 3 *1 litre (or 2 pint) plastic bowls with lids and after pressing the mixture into the greased bowls cover each with a circle of grease proof paper (to stop condensation spoiling the puddings) and place the lids. Any leftover mixture goes into smaller bowls to make little puddings. The cooking session usually takes about 48 hours in total with each pudding being slow cooked in turn. The puddings are then given to family members at Christmas
PASTED from MS-word document - see my comments about steaming - Pan method with plastic bowl works best. Scale down to fit your needs. I personally hate suet and it makes everything messy.