For our Christmas cards we came up with a slightly different take on the traditional Christmas pudding – a steamed fresh cherry pudding. It’s simple and light and would work perfectly with some home-made brandy custard.
Ingredients 170g plain flour 2 level tablespoons baking powder Pinch of salt 1 teaspoon vanilla bean paste 6 tablespoons milk 85g butter 1 egg 85g caster sugar Approximately 250 grams black cherries Extra sugar to add with the cherries if they are tart Method Grease a pudding basin and line the bottom with a layer of cherries, then add another layer of cherries this time a little mushed up to fill any gaps.
Sift the flour, salt and baking powder. In another bowl cream the butter and sugar, break in the egg and beat well. Add the milk, vanilla paste and flour then mix to combine. Put the mixture into the prepared basin with greased kitchen paper on top under the lid.
Put the basin in a pot with boiling water (enough to cover the sides but not over the lid). Cook steadily for two hours.
Serve with cream.