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Suet Free Christmas Pud

Suet Free Christmas Pud

17/12/2010

Suet Free Christmas Pudding

This brilliant Christmas pudding recipe was given to me by Fiona Bird of Kids Kitchen.

I like it because there are lots of tasks in it for children to join in with, and there is no suet in it. Also, although like most puddings, it benefits from being made a long time in advance, it can also be made closer to Christmas and will still taste yummy.

Leave out the Cointreau if you're uncomfortable putting it in or use orange juice instead.



INGREDIENTS
100g chopped cherries
100g chopped apricots
75g crushed Amaretti biscuits
225g wholemeal breadcrumbs
50g chopped almonds
225g sultanas
225g raisins
100g candied peel
1tsp cinnamon
1tsp ground cloves
1tsp mace
1tsp ground nutmeg
2 tbsps marmalade
4 eggs
juice and grated rind lime
juice and grated rind orange
150ml Cointreau
Butter for greasing


How to make it:
1.Ask younger children to chop the cherries and apricots (a cutlery knife and chopping board works well).
2.Put the dry ingredients into a bowl and mix well with washed hands.
3. Put the marmalade, eggs, fruit juices and Cointreau in another bowl and mix together.
4.Pour the wet ingredients over the dry, stir well, cover and leave to stand overnight.
5.Butter the pudding basins and spoon in the mixture (the pudding is flourless so you can fill it to almost the top of the basin). Cover with pleated greaseproof paper and secure with string.
6. Put the basin on a trivet (up turned saucer) in a large pan and half fill the pan with boiling water. Cover and bring to the boil and simmer for 6 hours topping up water as required.
7.Allow to cool completely and then re-warp in greaseproof paper and store in a dry place.
8. Steam for 2 hours before serving.


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