A picture of the pudding turned out on to a white dish with a serving spoon resting on the side and a pan of sauce in the background

St Stephen's Pudding

2 hours

Serves 4

This recipe is from The Delia Collection: Puddings.

This was sent to me by a television viewer in East Anglia and is a very good alternative if you prefer a less rich pudding for Christmas.

The Delia Online Cookery School: Watch how to zest and juice citrus fruits in our video. Press the recipe image to play.

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Method

In a large mixing bowl, first combine all the dry ingredients, including the pinch of salt, then add the raisins, the grated apples and the grated lemon zest.

Stir thoroughly to combine everything well. Now beat the egg into the milk and stir the whole lot into the mixture. Pack the mixture into the pudding basin, cover the basin tightly with a sheet of baking parchment, then with a sheet of foil make a pleat in the centre and secure with string.

After that, boil a kettle and pour the boiling water into a saucepan, about half full, place it on a medium heat and, when it comes back to the boil, fit a steamer over the top. Steam the pudding for 2 hours, checking the water level in the saucepan now and then.

Serve with custard, or at Christmas with rum butter. You can watch how to make Proper Custard in our Cookey School Video on this page.