Classic Christmas Pudding
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 17 h. 30 min.
Ready in
Calories:
315
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 315 cal. | (15 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.7 g | (29 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 17.9 μg | (30 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 541 mg | (14 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 113 mg | |||
| Complete sugar | 28 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
Preparation steps
1.
In a large bowl, mix the prunes, ginger, walnuts, raisins, orange zest, breadcrumbs, grated frozen butter and ground cloves. Whisk the eggs until frothy and slightly thickened and stir into the other ingredients. Stir in the orange juice and brandy and leave to sit overnight in the fridge.
2.
Generously butter a 2 pint pudding basin. Spoon the pudding mixture into the basin and level the top. Cover with a double layer of buttered aluminium foil, making a pleat in the centre to allow for the pudding to rise. Tie string tightly around the basin rim to secure the foil.
3.
Place in a saucepan with a trivet; pour in enough water to come halfway up the sides of the bowl. Cover with a tight-fitting lid and simmer for 5 hours. If necessary, top up the water during cooking.
4.
Remove the pan from the heat and leave uncovered for 15 minutes before removing the foil and turning out the pudding. If making in advance, let it cool in the basin, then cover well with foil and leave in a cool place until Christmas Day. To reheat the pudding, cover with foil and steam for 1 hour or cover with clingfilm, pierce holes in the top and microwave on high for 5 minutes. Serve to your guests warm with festive and lit sparkler candles.
