Steamed light Christmas puddings

Method

• Step 1

  Grease 12 dariole moulds with butter and keep cold in the fridge until they’re needed.

• Step 2

  Sift together the flour, mixed spice and salt. Set aside.

• Step 3

  Cream together the butter, sugar and lemon zest until the mixture is light and fluffy.

• Step 4

  Add the eggs, one at a time, until fully incorporated.

• Step 5

  Mix in the apple, mincemeat and mixed peel and whisk the mixture for another 10 seconds.

• Step 6

  Gently fold in the flour mixture until it’s all combined.

• Step 7

  Fill each of the moulds until they’re two thirds full and then cover them tightly with a piece of foil.

• Step 8

  Place the moulds into a perforated container and steam at 100° for 35 minutes. They’re ready to serve.