You are here:

Instant Christmas pudding

Lesley Waters from Good Food Live
Lesley Waters's whisky-flavoured pudding makes a delicious, lighter alternative to the traditional Christmas pudding

Instant Christmas pudding

Method

1. Grease a 1.2 litre pudding basin and place a piece of greaseproof paper in the bottom.

2. In a large bowl, cream together the butter and sugar. Beat in the eggs and stir in the flour and breadcrumbs.

3. Add the cinnamon, orange rind and juice, dried apricots, sultanas, raisins, carrot and half the whisky. Mix together thoroughly.

4. Cover with double piece of greaseproof and a single piece of kitchen foil and tie with string.

5. Steam the pudding for 2 hours.

6. Allow the pudding to stand for 15 minutes, before turning out.

7. Flame with the remaining whisky and serve with custard or ice cream.

Comments add a comment

Be the first to add a comment...

Serves: 8

Prep: 25 min
Cook: 2 hrs

Ingredients
115g Butter
115g soft brown sugar
2 Eggs
1 tbsp plain flour
225g fresh granary breadcrumbs
1 tsp ground cinnamon
juice and grated rind of 1 orange
225g Dried apricots, chopped
115g sultanas
115g raisins
1 carrot, peeled & grated
4 tbsp whisky
custard or ice cream, to serve