This is such a moist pudding - full of flavour and very morish.
Another recipe that I will not publish ProPoints for but will maybe look at next year modifying to lessen the blow!! LOL!!
Steamed Christmas Pudding
Serves: 12 - 16
ProPoints: Danger Beware
1 kilogram Mixed Dried Fruit
2 cups fresh orange juice, no added sugar
1 teaspoon bircabonate of soda
1/2 cup brandy
400 grams unsalted butter, softened
2 cups soft brown sugar
6 large eggs
2 cups self raising flour, sifted
4 cups fresh breadcrumbs
1 tablespoon mixed spice
2 teaspoons ground ginger
1 teaspoon salt
Combine fruit, orange juice and bicarbonate of soda in a large saucepan and simmer for 3 - 4 minutes until liquid has almost evaporated and fruit is plump. Remove from heat.
Add brandy, mix well and allow to cool.
Beat butter and sugar in a large bowl until light and fluffy. Beat in eggs, one at a time, beating well after each addition.
Fold in remaining ingredients along with fruit.
Grease a 2 litre pudding steamer/dish with butter and line base with a circle of baking paper. Spoon in mixture. Pleat a piece of baking paper to cover top of pudding. Secure with lid (if you have) or cover with 2 layers of oil, securing edges tightly with string.
Fill a large saucepan with water. Place an upturned small plate or saucer in the bottom. Put pudding on the saucer, ensuring thatwater comes halfway up the sides of the pudding bowl. Cover with lid and bring to the boil. Boil for 4 hours, adding more hot water as the level drops.
Gently invert pudding onto a plate.
To reheat place in microwave for 5 - 8 minutes.
(Click here for a printable version of the recipe)