A great Christmas pud with Ribena (blackcurrant cordial) and no alcohol, which means it's slightly less rich and perfect for kids.
Course: cakes and bakes
Keyword: Christmas pudding
Author: Emily Leary
185mlRaspberry and Apple Ribena Plus concentrate
450g16 oz dried mixed fruit
110g4 oz plain flour
110g4 oz shredded suet (we used vegetarian suet)
110g4 oz white bread crumbs
1tspground mixed spice
180g6 oz caster sugar
1lemon zest and juice
1peeledgrated green apple
3x 1-pint Christmas Pudding basins with lids
Wooden spoon for mixing
Lidded pan or slow cooker
Pouring creamice 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!
Ribena Plus Christmas Pudding (recipe) https://www.amummytoo.co.uk/ribena-plus-christmas-pudding-recipe/