THERE'S a great debate in Australia about the weather and global warming and how our environment is changing.
At this time of the year, another great debate is often on the horizon in many households.
What sort of Christmas food are we going to serve?
The struggle to keep up the traditions of the Mother Country - and serve hot turkey and steamed puddings - on a day that might readily have Santa sweltering in plus-30 degrees doesn't deter many and a hot feast is often de rigueur.
Whether or not you decide on turkey or a barbecue of prawns or a picnic by the river or at the beach, a special treat of fruit pudding can be a dessert option that can go in either a hot or cold direction.
And as a bonus, it can be made ahead of time to save hassle on the day.
A close friend - whose main meal does veer uncompromisingly towards tradition - suggests this light Christmas pudding provides a bet each way at the end of the meal, with plenty of fruit as a garnish for both presentation at the table and to refresh the taste buds.
If frozen pudding is your preferred way to go, I've also included a really simple alternative pudding recipe.
Ideally, make this pudding in plenty of time to allow the flavours to blend and to allow further feeding with brandy after cooking.
This recipe freezes well and can be re-heated in the microwave on Christmas Day. Happy eating.
HOWARD'S LIGHT CHRISTMAS PUDDING
- 170g craisins (dried cranberries, available in the supermarket dried-food section)
- 170g currants
- 1 cup brandy
- 2 tspns ground cinnamon
- 175g self raising flour
- Pinch salt
- 75g shredded suet
- 4 tbspns castor sugar
- 2/3 cup milk
- 2 beaten eggs
- Butter
- Golden syrup
- Extra brandy for feeding
- Fresh or tinned berries for garnish
Soak the craisins and currants in the brandy overnight, stirring occasionally.
Add the cinnamon to the fruit mixture and stir through.
In a large bowl, place the flour, salt, suet and castor sugar and stir to combine.
Stir in the milk and egg and mix well before adding the fruit mix.
Butter a large pudding bowl thoroughly and pour about 1/4 cup of golden syrup into the base.
The amount will depend on the size of the base of your bowl.
You would want about half a centimetre depth of syrup.
Transfer the fruit mixture to the bowl. Cover well, with a lid or with a greaseproof paper hat tied with string.
Put the pudding basin in a large saucepan and pour in enough boiling water to come halfway up the sides of the bowl.
Steam the pudding for three hours, checking from time to time and topping up the water if necessary.
Remove the pudding from the saucepan.
If you wish, you can add further alcohol to soak into the cooked pudding at this stage.
Prick the top of the pudding with a fork and pour one cup of brandy over the pudding - adding 1/3 at a time, allowing the liquid to soak in before adding more brandy.
To serve, top with whole cranberries (canned cranberries are often available in the supermarkets), fresh blueberries or raspberries.
Serve with custard, whipped cream or ice cream.
