Enjoy a new recipe each week this Christmas. Recipe 4 of 4 is from Chef Luke, who brings us a quick and easy alternative to Christmas pudding!
- Pistachio nuts, finely chopped
- 25g butter, for greasing
- 100g butter
- 150g sugar
- 3 eggs
- 200g self raising flour
- 100g white chocolate, small pieces
- 1-3 tbsp milk
- Serving suggestion: cranberry compote, candied oranges or custard
- Butter the inside of 6 individual 150ml pudding basins.
- Cut 6 small rounds of greaseproof to fill the bases.
- Dust the inside with chopped pistachios, tapping the mould to remove excess crumbs.
- Select a suitably large saucepan that will hold all 6 moulds, fill with 2 inches of water and place on the heat to begin simmering.
- To make the sponge: Beat the butter and sugar until white and the sugar has dissolved.
- Add the eggs and beat again until light and fluffy.
- Stir in the sifted flour, then beat until smooth and light. Fold in the white chocolate.
- Adjust the consistency with milk, try to achieve a dropping consistency.
- Fill each mould ¾ full. Place in the saucepan of simmering water and cook for 40-50 minutes.
Luke’s Top Tip: A larger steamed sponge of 900ml (1 ½ pt) capacity will take 1 ¼ -1 ½ hours. Remember to top up the water as necessary. The pistachio nuts can be replaced with flour when making variations of this recipe. Cooked fruit can be placed in the bottom of the mould before adding the sponge mixture to create an upside-down finish.