If you know me, you’ll know I can’t resist a challenge, so when Ribena asked me if I could create a Christmas pud with Ribena Plus as a key ingredient, how could I say no?
This recipe produces three deliciously fruity, fragrant puddings that are alcohol free, so completely suitable for children. Kids may also prefer the lighter flavour and texture compared with the dark richness of traditional Christmas pud.
It’s as easy and yummy as that and now, just a month from Christmas is the perfect time to start making. Let me know if you give it a try.
Ribena Plus Christmas Pudding (recipe)
- 185 ml Raspberry and Apple Ribena Plus concentrate
- 450 g 16 oz dried mixed fruit
- 110 g 4 oz plain flour
- 110 g 4 oz shredded suet (we used vegetarian suet)
- 110 g 4 oz white bread crumbs
- 1/2 tsp ground cinnamon
- 2 tbsp orange juice
- 3 eggs
- 1 tsp ground mixed spice
- 1/2 tsp ground nutmeg
- 180 g 6 oz caster sugar
- 1 lemon zest and juice
- 1 tsp baking powder
- 1 peeled grated green apple
- 3 x 1-pint Christmas Pudding basins with lids
- Cling film
- Mixing bowls
- Wooden spoon for mixing
- Lidded pan or slow cooker
- Pouring cream ice cream or custard – for serving
- In a large bowl, mix the Ribena Plus concentrate with the mixed dried fruit.
- Stir together, then cover with cling film and put somewhere dark to soak overnight.
- Mix together all the dry ingredients in another bowl and all the wet ingredients, including the fruit, in another. Then bring them together once this is complete in one big bowl.
- You should get a wet, loose batter at this stage. Cover the mix with clingfilm and leave for at least one hour – or overnight if you have time.
- Divide the mixture between three greased 1-pint pudding basins.
- Press the mix down as evenly as you can in each bowl and put the lids on each.
- Steam in a lidded pan or slow cooker for 3 hours with boiling water a third of the way up the pudding basin – keep an eye on it throughout the process as you may need to top the water up occasionally, and be careful when using boiling water!
- Once done, leave to cool with the lids off. When completely cold, place the lids back on the basins and store somewhere cool and dark until Christmas Day.
- On Christmas Day, steam the puddings the same way for an hour, or longer if you prefer a really dark pudding.
- Serve with pouring cream, ice cream or custard and enjoy!
More Christmas dessert recipes to try
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