Desserts > Holiday & Seasonal Desserts > Christmas Desserts Recipes > Christmas Pudding Recipe

Traditional Christmas Pudding

A rich and deeply flavored Christmas pudding, steeped in tradition. This recipe uses a variety of dried fruits, spices, and spirits to create a festive dessert that is perfect for sharing during the holidays. It requires patience and time, but the results are well worth the effort.

Prep Time
30 minutes
Cook Time
8 hours (steaming)
Servings
8-10
Ingredients
  • 375 g Mixed dried fruit (raisins, sultanas, currants, candied peel)
  • 175 g Dark brown sugar
  • 175 g Suet (shredded)
  • 75 g Plain flour
  • 100 g Fresh breadcrumbs
  • 1 tsp Mixed spice
  • 1/2 tsp Nutmeg (grated)
  • 2 Eggs
  • 2 tbsp Dark treacle
  • 1 Orange (zest and juice)
  • 1 Lemon (zest and juice)
  • 4 tbsp Brandy or dark rum

Preparing the Fruit

In a large bowl, combine the mixed dried fruit, dark brown sugar, and shredded suet. Stir well to ensure the fruit is evenly coated with the sugar and suet. This helps to prevent the fruit from sinking to the bottom of the pudding during cooking.

Adding the Dry Ingredients

Add the plain flour, fresh breadcrumbs, mixed spice, and grated nutmeg to the bowl. Mix everything thoroughly to ensure all the dry ingredients are evenly distributed throughout the fruit mixture.

Incorporating the Wet Ingredients

In a separate bowl, lightly beat the eggs. Add the dark treacle, orange zest and juice, and lemon zest and juice to the eggs. Whisk well to combine all the wet ingredients.

Combining Wet and Dry Ingredients

Pour the wet ingredients over the dry ingredients and fruit mixture. Stir well to combine everything into a thick, sticky batter. Add the brandy or dark rum and stir again until thoroughly mixed.

Preparing the Pudding Basin

Grease a 1.5-liter pudding basin with butter. Line the base of the basin with a circle of baking parchment to prevent the pudding from sticking. Spoon the pudding mixture into the basin, pressing down gently to remove any air pockets. Cover the top of the basin with a double layer of baking parchment and secure it tightly with string. Make a foil hat to cover the top of the basin to protect it from condensation.

Steaming the Pudding

Place the pudding basin in a large saucepan. Add enough boiling water to come halfway up the sides of the basin. Cover the saucepan with a lid and steam the pudding for 8 hours, topping up the water as needed to maintain the water level. Ensure the water does not boil dry, as this can damage the pudding.

Checking for Doneness

After 8 hours, carefully remove the pudding basin from the saucepan. To check if the pudding is done, insert a skewer into the center. If it comes out clean, the pudding is cooked through. If not, steam for another hour and check again.

Storing and Serving

Once cooked, allow the pudding to cool completely in the basin. Replace the baking parchment and foil cover with fresh layers. Store the pudding in a cool, dark place for at least a month to allow the flavors to mature. Before serving, steam the pudding again for 2 hours to reheat it. Turn the pudding out onto a serving plate and serve with brandy butter, custard, or cream.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 300-350 kcal
Fat: 15-20g
Carbohydrates: 40-50g
Protein: 3-5g
Note: These values are estimates and may vary depending on the specific ingredients used.

Other Important Considerations for Nutrition

Christmas pudding is a high-calorie and high-sugar dessert. It should be consumed in moderation, especially by individuals with diabetes or those watching their sugar intake. The pudding also contains alcohol, so it is not suitable for children or individuals who avoid alcohol. Consider reducing the amount of sugar or using sugar substitutes to make it a healthier option. You can also add more fruits and nuts for added nutritional value.

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FAQ

  • Can I make this pudding in advance?

    Yes, Christmas pudding is traditionally made several weeks or even months in advance. This allows the flavors to mature and develop over time.
  • Can I use a different type of alcohol?

    Yes, you can substitute the brandy or dark rum with other spirits like sherry or whiskey, or even a non-alcoholic alternative like apple juice or strong tea.
  • What if I don't have a pudding basin?

    You can use a heatproof bowl or a slow cooker instead of a pudding basin. Adjust the cooking time accordingly.