Lyle's Golden Light Christmas Pudding

Lyle's Golden Light Christmas Pudding

Here's a lighter-textured festive pudding that's full of golden goodness. It's the perfect way to round off Christmas lunch or dinner.

Serves

6-8

PREP TIME

1 hour

COOK TIME

3 hours

INGREDIENTS

FOR THE PUDDING

  • 75g (3oz) Golden sultanas
  • 75g (3oz) Currants
  • 75g (3oz) Raisins
  • 75g (3oz) Dried apricots, finely chopped
  • 75g (3oz) Mixed peel
  • 40g (1½oz) Flaked almonds, roughly chopped
  • 60ml (2½floz) Brandy or orange liqueur
  • 1 tsp Vanilla extract
  • 125g (4½oz) Unsalted butter, softened
  • 75g (3oz) Lyle's Golden Syrup
  • 40g (1½oz) Lyle's Black Treacle
  • 60g (2½oz) Tate & Lyle Light Muscovado Sugar
  • 2 Large eggs, at room temperature, beaten
  • 75g (3oz) Plain flour
  • 150g (5oz) Fresh white breadcrumbs

FOR THE BRANDY BUTTER

  • 125g (4½oz) Unsalted butter, softened
  • 95g (3½oz) Lyle's Golden Syrup
  • 2 tbsp Brandy or orange liqueur

TO SERVE

  • 3 tbsp Lyle's Golden Syrup
  • A few sprigs of holly

INSTRUCTIONS

Add a golden touch to your festivities...

  1. Combine all the dried fruits and nuts in a mixing bowl, add the brandy or liqueur and the vanilla. Mix well, cover and leave to soak for 3-4 hours or overnight.
  2. Beat the butter, Lyle's Golden Syrup, Lyle's Black Treacle and the Tate & Lyle Light Muscovado Sugar together in the bowl of an electric mixer for 5-8 minutes until light and creamy. Add the eggs little by little, beating well each time. Sift the flour over the fruit mixture and stir well so everything is coated in it. Add to the creamed mixture along with the breadcrumbs and stir well.
  3. Spoon the mixture into a well-buttered 1.2l (2pt) pudding basin to about 2.5cm (1”) from the top and smooth the surface. Pleat a circle of parchment paper and of foil (cut two times larger than the top of the pudding basin diameter) by folding over 2.5cm (1”) in the centre. This will allow the pudding to expand when it cooks.
  4. Cover the basin with the parchment with the pleat in the centre of the pudding, then cover with foil, again with the pleat in the centre. Tie the pudding very tightly around the rim with string and make a handle by crossing excess string across the top of the basin and tying. This will help you lift the pudding out of the pan once it’s cooked. Trim any excess paper and foil, leaving a 2.5cm (1”) border, and turn the edges in on themselves to seal.
  5. Put heatproof saucer or trivet in a large, deep saucepan, and place the pudding basin on top. Add enough just-boiled water to the pan to come halfway up the sides of the basin. Cover the pan with a tight-fitting lid and place over the lowest heat. Allow to steam in the gently simmering water for 3 hours, adding more to the pan if necessary. Make sure the pan does not boil dry.
  6. Meanwhile, make the brandy butter by creaming the butter and Lyle's Golden Syrup together with an electric whisk until very soft. Gradually beat in the brandy or liqueur and then spoon into a serving bowl.
  7. The pudding is done when a fine skewer inserted into the centre of the pudding (through the foil and paper) comes out clean. Turn off the heat and carefully lift the basin out of the water. Leave to stand for 5 minutes.
  8. Cut the string from the basin and discard the aluminium foil and paper. Run a flat-bladed knife around the edge of the pudding to loosen the sides, carefully invert onto a serving dish and remove the basin. Drizzle over a little Lyle's Golden Syrup, decorate with a sprig of holly and serve with the Lyle's Golden Syrup brandy butter.
  9. To reheat, re-cover with foil and place the pudding basin in a deep saucepan half-filled with boiling water and steam for about 30 minutes or until hot. Alternatively, cover with cling film (poke a few holes through) and pop in a 800w microwave on full power for 5 minutes. Leave to stand for 3 minutes - then reheat on low for a further 7 minutes and leave to stand for 5 minutes before serving.

 

CHEF'S TIP

If you've got a lot on at Christmas you can make this pudding and the brandy butter 1 month ahead and freeze them in lidded containers. Alternatively, make both 3 days ahead and store in the fridge.