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South Seas Christmas Pudding
South Seas Christmas Pudding is a modern British recipe for a classic vegetarian steamed Christmas pudding made with pineapple, raisins, glacé cherries and angelica. The full recipe is presented here and I hope you enjoy this classic British version of: South Seas Christmas Pudding.
prep time
20 minutes
cook time
120 minutes
Total Time:
140 minutes
Serves:
6
Rating: 
Tags : Bread RecipesDessert RecipesBritish Recipes
Here is an interesting twist on the traditional Christmas cake that is a variant of the mincemeat cake which enriches the cake further by the addition of cocoa powder and white chocolate chips. Using mincemeat means that the cake can be baked just a few days before Christmas, as it does not require maturing.
Ingredients:
225g tin of pineapple rings
100g soft margarine
100g caster sugar
finely-grated zest of 1 orange
2 eggs, beaten
75g self-raising flour, sifted
50g fresh breadcrumbs
50g seedless raisins
50g glacé cherries, quartered
25g
candied angelica, chopped
2 tbsp golden syrup (light corn syrup)
Method:
Drain the pineapple rings (reserve the juice). Reserve 3 of the pineapple rings, then finely chop the remaining pineapple rings.
Cream together the margarine and sugar until pale and fluffy. Add the orange zest then add the eggs, one at a time, beating thoroughly to combine after each addition.
Fold in the flour and the breadcrumbs then add the chopped pineapple, raisins, cherries and angelica. Mix thoroughly to combine.
Butter a 1l pudding basin and pour the syrup into the base. Arrange the pineapple rings in a circle over the syrup then spoon in the cake mixture. Level the top then cover the top of basin with buttered greaseproof (waxed) paper. Tie this securely in place then cover with a double layer of kitchen foil. Tie another piece of string around the top of the basin, making a loop above the basin as a handle.
Sit a trivet or an upturned place in a large pan. Place a pudding on top then pour in enough boiling water to come 2/3 of the way up the sides of the basin. Bring to a boil, cover and boil the pudding steadily for 110 minutes, adding more boiling water as needed to prevent the pan from boiling dry.
This pudding can either be served immediately, or it can be allowed to cool before freezing. To re-heat, allow to thaw then steam for 60 minutes, or until thoroughly heated through.
This can be served with the traditional Christmas sauces of brandy butter or white butter sauce, but it also works well with tangy butter sauce.
Find more Christmas Recipes Here
