Monthly Archives: November 2013

Spread a Little Joy. #ChristmasWithMackays

Christmas is not a word I normally utter until at least 1st December.  I’ve no time for people who do their gift shopping in mid June, (and worse still, feel the need to tell you about it!), our decorations don’t come out of their tissue paper slumber until about 13th December, and I can still be heard uttering, “we’re in for an Indian summer”, when most people are stocking up on selection boxes.  However, the one exception to this, (just!), is Christmas food.  I love Christmas food.  The bakes, the roast, the sweets.  All of it.  I’m happy to start thinking about what I’m going to make, and more importantly, eat during the festive period once the last of the Guy Fawkes bonfires have burned out.

Just around the time that I was starting to think about mince pies, roast turkeys and the like, word came out about the #ChristmasWithMackays challenge.  Following on from their successful #BakingWithMackays initiative, the Arbroath based producer of jams, marmalades, curds, preserves and conserves, asked bloggers to come up with recipe ideas specifically for Christmas, using their products.  Well I’m always up for a challenge, so decided to have a bash.  The recipes have been tried, tested and tweaked and my merry band of guinea pigs gave them the thumbs up, (to be fair they’d eat anything but having tasted them myself I can say they were actually pretty good.)  The idea behind these recipes is that they offer a lighter alternative to traditional Christmas pudding and cake but are still full of the flavours we associate with the festive season.

Citrus & Spice Steamed Christmas Pudding

Serves 6 – 8 (or 4 very greedy people)


  • 4 – 5 tbsp Mackays pink grapefruit marmalade    
  • 175g soft butter
  • 175g caster sugar
  • 3 large eggs
  • 175g self raising flour
  • 1 tsp vanilla essence
  • juice and rind of 1 small unwaxed orange
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/4 tsp ground cloves
  • 2 tbsp Marsala (optional)



  1. Grease a 900ml pudding basin, (mine is a bog standard Pyrex bowl), and put the marmalade in the bottom.
  2. Cream the butter and sugar together until light and fluffy.
  3. Beat the eggs in one at a time.  If the mixture looks as though it’s curdling, add a spoonful of your flour and beat like crazy.
  4. Sift in flour and spices, add vanilla, orange rind and juice, and Marsala, (you can use any booze you like or leave it our completely).
  5. Mix everything together so all the spices, rind etc. are evenly distributed.
  6. Spoon mix into pudding basin, on top of the marmalade.
  7. Lay a large sheet of baking paper on top of a sheet of foil.  Grease the baking paper with butter to stop it sticking.  Fold a pleat in the centre of the foil and paper to give the pudding room to expand as it cooks.  Tie the foil onto the pudding basin with string. It needs to be really tight so tie twice to be safe.  Tie on a length of string to create a handle over the top of the pudding.  Trim off the excess foil and paper and tuck it all underneath to make sure the pudding is completely watertight.
  8. Put a saucer face side down into a really large pot, sit the pudding on top of the saucer, fill the pot with boiling water from the kettle about halfway up the pudding basin, clamp on a lid and leave on a very low heat to putter away for around 2 1/2 hours.
  9. Keep an eye on the water level during this time and top up with boiling water if needs be.
  10. To test if the pudding’s ready insert a skewer into the middle.  If it comes out clean it’s ready, if not give it about another 15 – 20 minutes.
  11. Once ready, remove the foil and paper and carefully turn onto a plate or cake stand.
  12. Serve with custard, cream, brandy butter or ice cream.

If you have a pudding basin with a lid and a nice fancy steamer you can miss out all of step 7 and most of step 8.  To be honest though, the paper/foil pot/saucer methods work perfectly.

The pudding will keep for about 3 – 4 days if covered well.  It doesn’t generally last that long!


I think this pudding is perfect for those who don’t like fruit laden, traditional Christmas pudding or those who want a bit of a lighter option.  This pudding smells and tastes like Christmas with the lovely orange and spices, (and booze!), and the sharp, tangy grapefruit marmalade cuts through the sweetness and richness and goes really well with all the spices.  If you cook this you won’t need expensive scented candles in the house.  It smells fantastic when it’s cooking!  If you don’t like some of the spices I used you could easily change them for something you prefer.  I like a strong ginger flavour and less cinnamon, you may be the complete opposite.  Do go easy on the cloves, though, or the pudding will taste like a trip to the dentist!  Likewise you can use any booze you like or miss it out completely.

The pudding mix can be made in advance, so if you’re making this on Christmas Day you can get all the mix done, covered and tied in the morning, leave it and then just pop in to steam as and when you want.

Now you’ll probably notice that the ingredients and mixing method for the pudding look remarkably like those of a baked sponge cake.  I thought so too so decided to try this out as a baked cake rather than a steamed pudding.  You only need a few tweaks if that’s the option you prefer…

Citrus & Spice Christmas Cake

Serves 8 – 10


  • 200g soft butter
  • 200g caster sugar
  • 4 large eggs
  • 200g self raising flour
  • All other ingredients exactly the same as those used in the steamed pudding
  • Icing sugar, glitter, any decoration you like


  1. Preheat oven to 190c/375/f/gas 5 and grease and line 2 x 20 cm loose bottomed cake tins.
  2. Mix everything together as instructed in the steamed pudding recipe.
  3. Divide the mixture between the tins, knocking each on your work surface to release any air bubbles.
  4. Bake in the oven for around 20 minutes, (my oven only take 17 minutes so get to know your own oven).  When a skewer inserted into the middle of the cake comes out clean, it’s ready.
  5. Cool cakes on a wire rack and remove from tins.
  6. Once completely cool spread a generous amount of Mackays pink grapefruit marmalade on one of the cakes and top with the other cake.  Whipped cream or one of the lovely flavoured creams you get at Christmas, whipped up, would be delicious spread on top of the marmalade before topping with the second cake.
  7. Dust a snowfall of icing sugar on top of the cake or go crazy with glitter and baubles or any other festive adornment you fancy.


Again, this is a great alternative for those who don’t like or don’t want heavy, fruit Christmas cake.  The addition of spices, orange and booze take it up a notch from a normal Victoria Sandwich so it does feel and taste more special and festive.  Without cream the cake will keep for a good 3 – 4 days as long as it’s covered.

Both the steamed pudding and the cake would also work really well with Mackays spiced ginger preserve but I think the tangy marmalade was a really tasty and quite unusual addition and really worth trying.

So there we have my #ChristmasWithMackays recipes.  Worth a try for a wee change and both really, really easy and pretty purse friendly.  Although I’m presenting them as Christmas recipes I think they’d both work well any time of the year. Remember, a pud is for life…not just for Christmas.

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