When we were kids, my brother and I hated traditional Christmas pudding, so Mum came up with this recipe, which is a lighter pudding made with syrup and pineapple. We loved it then and we still have it every year at Christmas.
Even Antony Worrell Thompson gave it a go on Saturday morning TV - and thanked my mum!
If your kids don't like the dark, heavy traditional pudding, this could be the answer.
Serve with brandy (or rum) butter.
You will need:
- 225g/8oz can pineapple rings
- 110g/4oz soft butter
- 110g/4oz caster sugar
- 30g/1oz angelica, chopped
- 1 orange, rind only
- 2 eggs, beaten
- 85g/3oz self-raising flour
- 2 tbsp of golden syrup
- 55g/2oz fresh breadcrumbs
- 55g/2oz stoned raisins
- 55g/2oz glace cherries, quartered.
- What to do: Drain the pineapple rings, reserving the juice. Cut three rings in half and put to one side. Chop the remainder coarsely.
Cream the butter and sugar, add orange rind and beat in the eggs. Fold in the flour and breadcrumbs.
Add the chopped pineapple, raisins, cherries and angelica and mix well.
Butter a 1.5 pint pudding basin, put syrup in the bottom and arrange the remaining pineapple in a circle. Spoon the sponge mixture on top and level it. Cover with buttered paper then foil.
Place the basin in a saucepan of boiling water with water 2/3 of the way up the sides of the basin. Boil for 1 hours.
To serve immediately, turn out and serve hot. Or allow to cool and freeze.
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