Nut-free Christmas recipe for 6-8 people, takes only 2 mins; recipe has fruit, cranberry, clementine, lemon, butter, muscovado sugar, self-raising flour, cocoa powder, spice, egg, apple, breadcrumb, glace cherry and chocolate.
Chocolate, fruit & clementine Christmas pudding
Course: Nut-free Christmas
Servings
6 - 8
servings
Prep time
30 mins
Ingredients
- Spice: 1 tsp mixed spice
- Egg: 2 eggs, beaten
- Lemon: zest and juice 1 lemon
- Butter: 100g softened butter, plus extra for greasing
- Apple: 1 eating apple, peeled, cored and grated
- Breadcrumb: 50g fresh white breadcrumbs
- Self Raising Flour: 50g self-raising flour
- Muscovado Sugar: 100g dark muscovado sugar
- Cocoa Powder: 1 tbsp cocoa powder
- Cranberry: 85g dried cranberry
- Glace Cherry: 50g glace cherry, roughly chopped
- Fruit: 85g mixed fruit
- Clementine: zest and juice 2 clementines
- Chocolate: 85g dark chocolate chips
Directions
- Soak the mixed fruit, cranberries and zests in the clementine and lemon juices for 3 days, stirring daily, keeping the bowl covered with a tea towel.
- Butter a 1-litre pudding basin and line the bottom with a greaseproof paper circle. Beat together the butter and sugar until pale and fluffy. Sift in the flour, cocoa and spice, then stir in before adding the eggs. Stir in the apple, soaked fruits and liquid. Add the breadcrumbs, cherries, and chocolate chips, mixing thoroughly.
- Fill the basin with the mixture, then cover with a double thickness of greaseproof paper, pleated in the middle. Cover this with a layer of foil, pleated in the middle, then tie tightly with string.
- Place the pudding in a large saucepan on a trivet or upturned saucer so it doesn't touch the bottom, then fill halfway up the basin with hot water. Bring to a simmer, cover the pan, then cook for 2 hrs.
