Christmas pudding
Nutrition Facts
each servingIngredients
all 20 types- 25g sultanas
- 25g currants
- 25g raisins
- 10g mixed peel
- 1 tbsp mixed spice
- 1 tbsp ground cinnamon
- half tsp ground cloves
- 1 tsp ground ginger
- 1 spray of oil or half tsp oil
- 20g glace cherries, chopped (+ 5 left whole to top)10g whole almonds
- 1 small banana
- 1 unpeeled apple, grated
- 1 small carrot, grated
- 50g fine oatmeal
- 30g wholemeal flour
- half tsp baking powder
- grated zest 1 orange
- grated zest 1 lemon
- 10g sunflower seeds
- 10g pumpkin seeds
Directions
8 steps in totalPreheat the oven to 180°C/gas 4 and boil the kettle.
Put all the dried fruits and spices into a bowl, mix thoroughly and add 50ml boiling water. Cover and leave for 15 minutes.
Brush the oil around a 1 pint pudding basin. Arrange the whole cherries and whole almonds on the bottom.
In a separate bowl, mash the banana and mix in the grated apple, carrot, oatmeal, flour, baking powder, zest and seeds.
Add the fruits, spices and water they were soaking in, mixing everything together well. Spoon into the pudding basin.
Cover with pleated greaseproof paper and foil, and wrap tightly over the basin.
Stand the basin in a in a deep oven tray with 5cm of water in it (this is called a bain marie). Bake for 1 hour.
Remove from the bain marie and cook for a further 10 minutes. Remove from the oven, but leave covered. Allow to cool a little before serving.
