Lighter Christmas pudding
- November 2017
- Serves 10-12
- Hands-on time 1 hour 25 min, simmering time 3 hours, plus overnight soaking
“This recipe is lighter than usual, in both colour and texture, as it’s made with panettone, which has that festive flavour but keeps it light.” – Debbie Major.
- 19.6g (11.2g saturated)
- 65.5g (51.7g sugars)
I found a chocolate panettone in Waitrose (and coffee shops such as Caffè Nero often sell them too), but a chocolate chip or classic will do just as well. Divide the mixture between two 900ml pudding basins if you wish, and steam for 2½-3 hours until a skewer pushed into the centre of the puds comes out clean.
You need to start this recipe a day before cooking the pudding. You can also make the panettone crumbs and store overnight in a plastic bag if you wish. Prepare the dry ingredients the day before, mix in the wet ingredients the next day, then steam for 3 hours.
Although this pudding doesn’t need maturing, it will keep for up to 6 weeks, but Debbie recommends storing it in the fridge rather than the cupboard. If you’re storing it, re-cover the pudding with fresh pleated non-stick baking paper and foil as soon as it’s cooked, while still warm. Once cool, store in the fridge, then steam for 1 hour more on Christmas Day.
If you don’t want to reheat the whole pud, it’s also great sliced, plated, covered with cling film and microwaved when needed.
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