Christmas Pudding
Indulge in the rich, nostalgic flavors of a classic Christmas Pudding, the crowning jewel of any festive feast! Packed with a medley of plump raisins, currants, sultanas, and finely chopped candied peel, this traditional dessert is elevated with warm spices like cinnamon, nutmeg, and mixed spice. Grated citrus zest lends a zesty brightness, while a generous splash of brandy or rum infuses depth and holiday cheer. Steamed to perfection, this timeless recipe requires a little patience but rewards you with a dense, moist pudding that’s bursting with texture and aroma. Perfectly portioned to serve eight, it's easy to make ahead and reheat on Christmas Day for an effortless yet show-stopping finale. Serve it warm with brandy butter, custard, or cream for the ultimate festive indulgence. Whether you're looking to uphold a cherished tradition or create new ones, this recipe guarantees holiday magic in every bite!
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Ingredients
- 225 grams raisins
- 225 grams currants
- 225 grams sultanas
- 110 grams mixed candied peel, finely chopped
- 1 whole grated zest of 1 lemon
- 1 whole grated zest of 1 orange
- 50 grams plain flour
- 110 grams fresh white breadcrumbs
- 110 grams suet (shredded beef or vegetarian)
- 110 grams dark brown sugar
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 1 teaspoon ground mixed spice
- 2 whole eggs
- 4 tablespoons Brandy or rum
- 150 milliliters milk
- 1 tablespoon soft butter (for greasing the pudding basin)
Directions
Step 1
Grease a 1.2-liter (approximately 2-pint) pudding basin thoroughly with soft butter.
Step 2
In a large mixing bowl, combine the raisins, currants, sultanas, mixed candied peel, lemon zest, and orange zest.
Step 3
Add the plain flour, breadcrumbs, suet, dark brown sugar, ground cinnamon, nutmeg, and mixed spice to the fruit mixture. Stir well to evenly distribute the ingredients.
Step 4
In a separate bowl, lightly beat the eggs. Add the brandy (or rum) and milk, and mix well.
Step 5
Pour the wet ingredients into the dry mixture, stirring thoroughly to ensure everything is evenly combined. The mixture should have a dropping consistency—add a little more milk if needed.
Step 6
Spoon the mixture into the prepared pudding basin, pressing it down lightly to remove any air pockets. Leave about 2 cm of space at the top to allow for expansion during cooking.
Step 7
Cover the pudding basin with a layer of greaseproof paper and a layer of foil, pleated together in the middle to allow for expansion. Secure tightly with string.
Step 8
Place an inverted heatproof saucer or trivet inside a large saucepan. Set the pudding basin on top and fill the saucepan with boiling water to reach halfway up the side of the basin.
Step 9
Cover the saucepan with a lid and steam the pudding over low to medium heat for 6 hours, checking occasionally and topping up with boiling water as needed to maintain the water level.
Step 10
Once cooked, remove the pudding basin carefully from the saucepan and let it cool completely. Replace the greaseproof paper and foil with fresh coverings.
Step 11
Store the pudding in a cool, dark place until Christmas Day.
Step 12
To reheat, steam the pudding for 2 hours in the same manner before serving.
Step 13
Serve warm with brandy butter, custard, or cream for a festive treat!
Nutrition Facts
| Serving size | (1457.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4513.1 |
| Total Fat 135.9g | 0% |
| Saturated Fat 69.1g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 518.8mg | 0% |
| Sodium 1063.8mg | 0% |
| Total Carbohydrate 795.2g | 0% |
| Dietary Fiber 37.6g | 0% |
| Total Sugars 616.2g | |
| Protein 53.5g | 0% |
| Vitamin D 150.1IU | 0% |
| Calcium 955.0mg | 0% |
| Iron 18.0mg | 0% |
| Potassium 5849.6mg | 0% |
Source of Calories