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PASSION FOR CHRISTMAS PUDDINGA LIGHTER VERSION FROM AUSTRALIABy Madelyn MillerG-Day We would like to wish you a very Merry Christmas and a Happy New Year. To add something a little different to your Christmas menu we have shared a recipe for Australian Lighter Christmas Pudding. *** *** *** Australian Lighter Christmas Pudding *** *** *** It's lighter than the traditional heavy dark puddings and is given a flavour boost with the addition of beer! It benefits from being low in fat. Make the mixture the day before you cook the puddings. Serves 8 Ingredients 200g Australian macadamia nuts 3 large eggs 375ml beer (stout or ale) 75-g mixed dried fruit or peel 125g dried apricots 125g breadcrumbs 150g self-raising flour Grated rind of 1 lemon 1/2 tsp grated nutmeg 2 Tbsp cognac or orange liqueur to pour over when serving Method Process or chop macadamias into a coarse meal. (It will not matter if a few larger pieces are left). Beat the eggs with the beer until well incorporated. In a large basin mix 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 the mixture to stand overnight. Next day, grease or oil pudding basins - you'll need enough space for one and a half liters of pudding plus a little more to allow for expansion. Use four 500ml pudding basins. Stir mixture once more and put a dollop in each basin leaving about 2cms clear at the top. Press mixture down. Cover each pudding mix with a piece of non-stick baking paper cut to size. Cover basic with a piece of cloth or foil and tie 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 the saucepans and steam puddings over low heat for five 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. When it starts to bubble, light a match, pour liqueur over pudding and light. Serve with a little of your favorite low-fat ice cream or yogurt. This recipe has been reproduced with the grateful permission of Ian Parmenter, presenter of the ABC Television series "Consuming Passions" and Festival Director of Tasting Australia and Consuming Passions. FOR MORE INFORMATION ON SOUTH AUSTRALIA -Updated 12-11-98- |
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