This pudding has been enjoyed by my family for decades because none of us are particularly fond of the traditional Christmas pudding.
No baking or steaming involved and the butter and cream can easily be replaced by vegan alternatives. I’ve used vegan butter and it tastes exactly the same.
1 11 oz can mandarin oranges
2 oz sultanas
2 oz raisins
2 tbsp. sherry (optional). I also use almond essence. About 2 tsps. is enough.
3 oz glace cherries (mixed colors looks nicer than one color)
4 oz butter or vegan equivalent
4 oz icing sugar
2 oz ground almonds
1 large pack (usually of eight) trifle sponge cakes
1 carton of double cream or whipping cream. Vegan alternative also good.
2 tbsp. milk or plant alternative
- Place dried fruit in a bowl and cover with sherry or mulled wine. Soak overnight.
- Lightly grease or line with parchment/silver foil a 1 pint pudding basin.
- Drain the mandarin oranges.
- Cut glace cherries into quarters or halves.
- Chop mandarin oranges.
- Cream butter and icing together until light and fluffy.
- Fold in the ground almonds and cherries.
- Crumble sponge cakes into mixture and fold in.
- Fold in mandarin oranges, sultanas and raisins.
- Add sherry or almond essence.
- Place mixture in the pudding basin and press down firmly. Level top with a spoon.
- Cover with foil and chill in refrigerator overnight or for up to four days.
- Just before serving, whisk cream until thick.
- Remove foil from pudding, Run a knife around the sides of the pudding to loosen it from the basin.
- Invert on to a serving plate and remove bowl and foil/parchment if used.
- Spread whipped cream over pudding with a palette knife.
- Decorate as desired with edible snowflakes or holly.