Traditional Christmas Pudding Recipe
A time-honored steamed dessert loaded with mixed dried fruit, brandy and warm spices, perfect for holiday celebrations.
Ingredients
Fruit Soak
- 675 g mixed dried fruit currants, sultanas, raisins, mixed peel, glacé cherries; soaked in brandy
- 100 ml brandy for soaking
Batter
- 200 g plain flour
- 200 g fresh breadcrumbs
- 200 g soft brown sugar
- 0.5 tsp mixed spice
- 0.5 tsp ground cinnamon
- 100 g shredded suet
- 2 eggs lightly beaten
- 200 ml Guinness stout adds body
- 1 lemon zest zest of 1 lemon
- 1 orange zest zest of 1 orange
Instructions
Fruit Soak
- Combine mixed dried fruit and brandy in a bowl, stir to coat evenly.
Dry Mix
- Sift flour, breadcrumbs, sugar, mixed spice and cinnamon into a bowl, then stir in shredded suet.
Make Batter
- Make a well in the dry mix, add beaten eggs, stout and citrus zests, then fold gently until glossy.
Steaming
- Spoon mixture into a greased 1.2 L basin, cover with parchment and foil, and steam for 6 hours, topping up water hourly.
- Allow the pudding to cool, replace the paper, then cool completely before storing.
Serving
- Re-steam for 2 hours from cold, turn onto a plate, warm brandy, pour over and ignite if desired.
Notes
Resting the pudding for at least 7 days intensifies the flavors and gives a silkier texture.
Wrap the cooled pudding basin in fresh parchment and foil for storage to maintain moisture.
Nutrition
Serving: 200gCalories: 450kcalCarbohydrates: 50g
Tried this recipe?Let us know how it was!