A Christmas Pudding Recipe to Warm Your Heart (and Your Tummy!)
The aroma of Christmas pudding simmering on the stove is a quintessential part of the festive season. This traditional dessert, packed with rich fruits and warming spices, is a delicious centerpiece for any Christmas celebration. This recipe provides a step-by-step guide to making a truly spectacular Christmas pudding, perfect for sharing with loved ones.
Ingredients You'll Need:
This recipe makes a generous Christmas pudding, enough to serve 6-8 people. Adjust quantities as needed.
- Fruits:
- 150g raisins
- 150g currants
- 150g sultanas
- 100g mixed candied peel (oranges and lemons)
- 50g chopped glace cherries
- 1 large Bramley apple, finely chopped
- 1 large orange, finely grated zest and juice
- 1 tablespoon black treacle
- Dry Ingredients:
- 100g self-raising flour
- 50g breadcrumbs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- Pinch of salt
- Wet Ingredients:
- 100ml strong brewed black tea (cooled)
- 100ml dark rum or brandy (optional, but traditional!)
- 100g suet (beef or vegetable)
- 2 large eggs, lightly beaten
- 100g dark brown soft sugar
Step-by-Step Instructions:
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Prepare the Fruit: In a large bowl, combine all the dried fruits, candied peel, chopped apple, orange zest, orange juice, and black treacle. Mix well to coat all the fruits evenly.
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Combine Dry Ingredients: In a separate bowl, whisk together the flour, breadcrumbs, cinnamon, nutmeg, cloves, and salt.
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Combine Wet and Dry: Add the cooled tea, rum (if using), suet, and beaten eggs to the fruit mixture. Stir gently to combine. Gradually add the dry ingredients, mixing until just combined. Don't overmix!
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Steaming the Pudding: Grease a 1.5-litre pudding basin well with butter or shortening. Pour the mixture into the basin. Cover the basin tightly with a double layer of greaseproof paper, secured with string. Place the basin in a large saucepan. Add enough boiling water to come halfway up the sides of the basin.
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Cooking Time: Steam for approximately 4-5 hours, topping up the water in the saucepan as needed. The pudding is cooked when a skewer inserted into the centre comes out clean.
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Cooling and Serving: Once cooked, carefully remove the pudding from the saucepan and let it cool completely. Once cool, cover the pudding and store in a cool, dark place. Traditionally, Christmas puddings are made several weeks in advance to allow the flavours to mature. When ready to serve, reheat in a low oven (150°C/300°F/Gas Mark 2) for 30 minutes, or steam again for 1 hour.
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Flambé (Optional): For an extra special touch, flambé the pudding with brandy or rum just before serving. Be extremely careful when doing this, ensuring that the pudding is away from any naked flames.
Tips and Variations:
- Make it Boozy: Don't shy away from the alcohol! The rum or brandy really adds to the flavour of the pudding.
- Gluten-Free: Substitute the self-raising flour with a gluten-free alternative.
- Vegan Option: Use a vegan suet substitute and replace the eggs with a flax egg (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water).
- Serving Suggestions: Serve your Christmas pudding warm with brandy butter, custard, or vanilla ice cream.
