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Steamed Christmas pudding
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Prep Time:
30 minutes
Cook Time:
150 minutes
Total Time:
180 minutes
Try this delectable light steamed Christmas pudding for a refreshing twist on the classic dessert.
Ingredients:
  • Melted butter, for greasing
  • 185g butter, at room temperature
  • 65g (1/3 cup, firmly packed) dark brown sugar
  • 60ml (1/4 cup) golden syrup
  • 3 eggs, at room temperature
  • 50g (1/3 cup) plain flour
  • 3.75 gm ground nutmeg
  • 2.50 gm ground cinnamon
  • 1.88 gm ground ginger
  • 150g (3 cups) soft breadcrumbs (made from day-old bread with crusts removed)
  • 200g pitted dates, coarsely chopped
  • 200g dried figs, coarsely chopped
  • 150g raisins
  • 100g sultanas
  • 185ml (3/4 cup) brandy
Instructions:
  • Grease a 1.5 litre (6 cup) pudding basin with melted butter and line the base with non-stick baking paper.
  • In a large heatproof bowl, mix dates, figs, raisins, and sultanas. Heat brandy in a small saucepan until hot, about 1-2 minutes. Pour the hot brandy over the fruit mixture, stir well, cover, and let it macerate overnight.
  • In a medium mixing bowl, use electric beaters to combine the butter, sugar, and golden syrup until smooth. Add the eggs one at a time, beating thoroughly after each addition.
  • Combine the flour, nutmeg, cinnamon, and ginger, then sift over the fruit mixture. Mix in the butter mixture and breadcrumbs until well combined using a wooden spoon or clean hands.
  • Transfer the mixture into the pudding basin lined with parchment paper. Place a parchment paper disc on top of the mixture, cover with double foil, secure with unwaxed string, and fold the foil back over to prevent touching water while cooking.
  • Place a trivet or upturned saucer in a large saucepan. Set the pudding basin on top and pour boiling water into the pan until it reaches halfway up the basin. Cover with a lid and simmer over medium-high heat for 2 1/2 hours, replenishing with boiling water every 30 minutes, until a skewer inserted into the center of the pudding comes out clean.
  • Remove the pudding basin from the boiling water with care. Let it cool completely, then wrap in plastic wrap and a tea towel before refrigerating if not serving right away.

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