mary berry light christmas pudding
It’s always a great time to make Christmas Puddings. They last so well that they get better with age, just like most of us.
Basic ingredients for mary berry light christmas pudding
- 200g macadamia nuts
- 375ml beer (stout/ ale)
- 125g dried apricots
- 125g breadcrumbs
- 150g self-raising flour
- 1/2 tsp grated lemon nutmeg and 2 tbsp orange liqueur.
How to make mary berry light christmas pudding
- Mix the egg mixture with the beer until it is well combined. Mix the dry ingredients in a large bowl. Next, pour the egg mixture into the basin. Get everyone involved to stir it for good luck.
- Allow mixture to rest for at least one night. Next day, grease or oil the pudding basins. You’ll need enough space to hold one and a quarter liters of pudding plus some extra for expansion.
- Four 500ml pudding basins are needed. Mix the mixture again and place a dollop of it in each basin. The mixture should be pressed down. Each pudding mixture should be covered with a piece of non-stick baking parchment. Bind the basin with a piece of foil or cloth and tie it with string. Place the basins into large saucepans.
- Boil water until the outside of the basins is half full. Cover saucepans with a lid and steam the puddings for five hours on low heat. Make sure to check now and again to ensure that there is still water in your pan. Turn the pudding onto a plate to serve.
- Warm orange liqueur or cognac can be used to flame the pudding. Once the pudding bubbles, light the match and pour the liqueur over it. Finally, top it with some of your favorite low-fat ice cream/yogurt.