Skinnymixer's Christmas Pudding

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5 from 4 votes

Skinnymixer's Christmas Pudding

Fruit Soaking28

Course: Cake, Guest Recipe, Thermomix

Cuisine: Christmas

Keyword: Dairy Free, Freezer Friendly

Servings:

Calories: 457kcal

Author: Skinnymixers

Equipment

1 2.2 L Pudding Basin or multiple 250ml avanti mini pudding basins
calico cloth
sealable container

Ingredients

Fruit Mixture

300 g sultanas
200 g raisins
200 g dried currants
150 g dried cranberries
150 g glace cherries roughly chopped
250 g prunes roughly chopped
250 g dates roughly chopped
1 medium green apple cored, peeled, grated
zest of 1 lemon finely grated
1-2 cup Brandy or Whisky

Pudding

3 cup almond meal or breadcrumbs
3 Tbsp plain flour gluten-free if required
1 tsp mixed spice
1 tsp nutmeg powder
1 tsp ground cinnamon
¼ tsp bi-carb soda
¼ tsp salt
190 g butter cubed
¾ cup brown sugar or coconut sugar
3 eggs

Instructions

Preparing Fruit

In a large sealable container add all the dried fruit, grated apple, lemon zest and brandy stir to combine. Once combined, take the time to do a quick breast check x
Cover and stand for 1 week at minimum or up to 4 weeks ensuring you stir or turn the container each day. Store in a cool, dark place.

To Cook the Christmas Pudding

When your fruit mixture is ready - In a medium bowl combine the breadcrumbs, flour, mixed spice, nutmeg, cinnamon, bi-carb and salt. Add fruit mixture and stir until combined.
Insert butterfly to mixer bowl. Set timer for 4 min/speed 3. Add butter cube by cube in the first minute.
When butter has finished whipping, scrape bowl down and add sugar and whisk for 30 sec/speed 3/MC on.
Set timer for 1 min/speed 3 and slowly add 1 egg at a time.
Add to fruit mixture, folding through until combined.
Grease a 2.2L pudding basin. Add mixture to the basin compacting mixture down especially around the top edges. Cover top with foil with edges overhanging, then add a very large square piece of calico, secure the rim of the basin with string tightly then lift the opposite corners up and tie them into a knot, do the same with the remaining corners (this allows you to easily lift the pudding out of the saucepan).
In a large saucepan add water that will only reach no further than just over halfway up the side of the pudding bowl when lowered into the pan. Bring the water to the boil and reduce to a simmer, lower the pudding in and place the lid on. Steam for a minimum of 4 hr checking frequently to see if the water needs to be topped up. If you don’t want such a large pudding you can use smaller basins or ramekins and adjust the steaming time accordingly. Mini puddings take approximately 45-60 min.
To serve, untie calico and remove foil and run a knife on the outside edge, put a board or plate on top and turn over, slice as needed. The pudding can be reheated in the microwave as needed.
Tip: Feel free to amend the dried fruit you add according to your preferred taste. You can also reduce the breadcrumbs or almond flour up to half and replace with mixed nuts of your choice ie chopped macadamias, pecans or pistachios.

Nutrition