Christmas Puddings
Indulge in the timeless tradition of Christmas puddings, a decadent holiday dessert brimming with festive flavors and rich, warming spices. This classic recipe combines a medley of dried fruits—raisins, currants, sultanas, and candied peel—soaked in brandy for a luxurious depth of flavor, while hints of citrus zest and fresh juice add a bright, zesty contrast. Enhanced with almond meal, cinnamon, nutmeg, and cloves, these puddings strike the perfect balance between hearty and aromatic. Steamed to perfection over several hours, they deliver an irresistibly moist texture that showcases holiday nostalgia in every bite. Serve them with a dramatic flambé finish for a show-stopping finale to your Christmas feast, or simply dust with powdered sugar and garnish with holly leaves for a charmingly traditional touch. Perfect for festive gatherings, this recipe will fill your home with the unmistakable aroma of Christmas cheer.
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Ingredients
- 200 grams Raisins
- 150 grams Currants
- 150 grams Sultanas
- 100 grams Dried apricots
- 50 grams Candied peel
- 100 ml Brandy
- 150 grams Unsalted butter
- 150 grams Brown sugar
- 3 units Large eggs
- 100 grams Plain flour
- 100 grams Breadcrumbs
- 50 grams Almond meal
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground cloves
- 1 unit Zest of an orange
- 50 ml Juice of an orange
- 1 unit Zest of a lemon
- 50 ml Juice of a lemon
- 1 teaspoon Baking powder
- 4 tablespoons Milk
Directions
Step 1
Chop the dried apricots and candied peel into small pieces and place them in a bowl with the raisins, currants, and sultanas.
Step 2
Pour the brandy over the dried fruit mixture and let it soak for at least 1 hour or overnight for best results.
Step 3
In a large mixing bowl, cream together the unsalted butter and brown sugar until light and fluffy.
Step 4
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Step 5
Sift in the plain flour, ground cinnamon, nutmeg, cloves, and baking powder. Fold the mixture gently to combine.
Step 6
Add the breadcrumbs, almond meal, orange zest, lemon zest, orange juice, and lemon juice. Stir to evenly distribute the flavors.
Step 7
Fold in the soaked dried fruit mixture along with any remaining brandy and mix well.
Step 8
Gradually add the milk, one tablespoon at a time, until the mixture has a thick but spoonable consistency.
Step 9
Grease and line individual pudding bowls or one large pudding basin with parchment paper.
Step 10
Spoon the mixture into the prepared bowl(s), leaving about 1 inch of space at the top to allow for expansion during cooking.
Step 11
Cover each pudding basin with a layer of baking parchment and aluminum foil, securing it tightly with kitchen string.
Step 12
Place the pudding(s) in a large pot with a trivet or an inverted saucer on the bottom to prevent direct contact with the pan.
Step 13
Pour boiling water into the pot until it reaches halfway up the sides of the pudding bowls.
Step 14
Cover the pot with a lid and steam the puddings over low heat for 4 hours, checking periodically to ensure the water level is maintained.
Step 15
Once cooked, remove the puddings from the pot and let them cool completely.
Step 16
To serve, reheat the pudding by steaming it for 1-2 hours and garnish with holly leaves or dust with powdered sugar. Optionally, pour over additional brandy and flambé for a dramatic presentation.
Nutrition Facts
| Serving size | (1631.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5085.6 |
| Total Fat 179.0g | 0% |
| Saturated Fat 83.8g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 895.5mg | 0% |
| Sodium 2500.7mg | 0% |
| Total Carbohydrate 823.6g | 0% |
| Dietary Fiber 45.9g | 0% |
| Total Sugars 549.3g | |
| Protein 77.6g | 0% |
| Vitamin D 146.0IU | 0% |
| Calcium 945.9mg | 0% |
| Iron 27.3mg | 0% |
| Potassium 6068.1mg | 0% |
Source of Calories