Australian Lighter Christmas Pudding Recipe

It's always a good time to make Christmas Puddings. They keep so well, in fact like many of us, they improve with age.

Ingredients:
200g macadamia nuts
3 large eggs
375ml beer (stout or ale)
750g mixed dried fruit with 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 (optional)

Method:
Process or chop macadamias into a course 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 mixture to stand overnight.

Next day, grease or oil pudding basins -- you'll need enough space for one and a half litres 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 2cm clear at the top. Press mixture down.

Cover each pudding mix with a piece of non-stick baking paper cut to size. Cover basin with 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 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 the match, pour liqueur over pudding and light,
finally top with a little of your favourite low-fat ice cream/yoghurt.