Consuming Passions - Worldwide Events Managers

Australian Lighter Christmas Pudding

Serves: 8

Notes

Gone are days when we need to make Christmas puddings months in advance of yuletide. This lighter pudding, made with Australian ingredients – of course – may be made just before Christmas. Light in colour and texture, this delightful dessert made with beer is beautifully tangy, with the only fat coming from the good oil of Australia’s native macadamia nuts. Bon appétit!

Ingredients

• 300g macadamia nuts
• 4 large eggs (67g)
• 375ml beer (stout or ale)
• 1kg mixed dried fruit with peel
• 100g dried apricots
• 150g breadcrumbs (preferably home made)
• 200g self-raising flour
• Grated rind of 1 lemon
• 1 tsp grated nutmeg
• 2 Tbsp Australian brandy or orange liqueur to pour over when serving (optional)

Method

Process or chop macadamias into a course meal. (it will not matter if a few larger pieces are left.) Beat the eggs with the beer. In a large bowl mix all the dry ingredients and then pour in the egg and beer mixture. (Get everyone in the family to stir the mixture for good luck.) Leave mixture to stand overnight. Next day, grease or oil 2×1 litre or 4×500ml pudding basins. Stir mixture once more and put a dollop in each basin, leaving about 2cm clear at the top. Press mixture down. Cover each pudding mix with a piece of non-stick baking paper cut to size. Cover each basin with piece of cloth tied down with string. Place the basins in large saucepans. Pour in boiling water to come half way up the outside of the basins. Put lid on saucepans and steam puddings over low heat for four hours, checking every so often to make sure there is still water in the pan.

To serve: turn the pudding out onto a warm plate. If flaming the pudding, warm cognac or orange liqueur. Light the match, pour liqueur over pudding and light. Serve with vanilla ice cream or cream or both.