Rich, flavorful, and steeped in tradition, Christmas Pudding is a quintessential holiday dessert that brings warmth and nostalgia to the table. Packed with dried fruits, spices, and a touch of brandy, this steamed pudding is the perfect way to cap off a festive feast.
How to Make Christmas Pudding
Making Christmas Pudding may seem intricate, but it’s a rewarding process that fills your home with the aroma of holiday spices. Follow these steps to create a dessert your family will adore.
Step-by-Step Instructions
- Prepare the Pudding Basin: Grease a 2-pint pudding basin and line the base with parchment paper.
- Mix the Dry Ingredients: Combine flour, breadcrumbs, sugar, suet, and spices in a large mixing bowl.
- Add the Fruits: Stir in the raisins, currants, sultanas, and chopped dried fruits.
- Incorporate the Wet Ingredients: Add the eggs, molasses, brandy, and orange zest. Mix until fully combined.
- Steam the Pudding: Transfer the mixture to the prepared basin, cover with parchment paper and foil, and secure with string. Steam for 6 hours.
- Cool and Store: Allow the pudding to cool completely before storing in a cool, dark place. Steam again for 2 hours before serving.
Christmas Pudding
8
servings20
minutes6
hoursIngredients
1 cup all-purpose flour
1 cup fresh breadcrumbs
1 cup brown sugar
1 cup suet or grated butter
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1 cup raisins
1 cup currants
1 cup sultanas
1/2 cup mixed chopped dried fruits (apricots, figs, or cherries)
2 large eggs
1/4 cup molasses
1/4 cup brandy
Zest of 1 orange
Directions
- Grease a pudding basin and prepare parchment and foil for covering.
- In a large bowl, mix flour, breadcrumbs, sugar, suet, and spices.
- Stir in all the dried fruits until evenly distributed.
- Add eggs, molasses, brandy, and orange zest, mixing until the batter is combined.
- Spoon the mixture into the basin, cover tightly, and steam for 6 hours.
- Once cooled, store the pudding. Reheat by steaming for 2 hours before serving.
- Serve with brandy butter, custard, or whipped cream.
FAQ
Q: Can I make Christmas Pudding in advance?
A: Yes! Christmas Pudding can be made weeks ahead and stored in a cool, dark place. It improves in flavor over time.
Q: How do I reheat Christmas Pudding?
A: Steam the pudding for 2 hours before serving to ensure it’s warm and moist.
Q: Can I use a different type of alcohol?
A: Absolutely! Rum, sherry, or whiskey are excellent alternatives to brandy.
Q: Do I need a pudding basin?
A: While a pudding basin is traditional, a heatproof bowl can also be used.
