Christmas Pudding
User Reviews
5
Christmas Pudding
Description
Christmas Pudding involves soaking a mixture of dried fruits, candied peel, grated apple, and grated citrus zests in a combination of brandy and orange or lemon juice to plump and infuse flavor. This soaking step, ideally overnight, softens the fruits and deepens the taste. The dry ingredients include flour, breadcrumbs, chopped almonds, and warm spices such as cinnamon, nutmeg, and allspice along with baking powder. Frozen butter is grated into the dry mix to help distribute fat evenly.
Eggs and brown sugar are incorporated into the soaked fruit, then combined with the dry ingredients to form a thick batter. The batter is transferred into a well-greased pudding mold lined with parchment paper, then covered securely with pleated parchment and foil. Steaming gently cooks the pudding until firm, maintaining moisture while developing the signature dense texture.
This pudding is traditionally served during Christmas, sometimes with a decorative silver coin hidden inside as a festive tradition for good luck. Its rich, spicy, fruity character is a classic finish to holiday meals.
Ensuring a well-greased mold and a secure covering prevents sticking and allows for even steaming. Monitoring water levels during steaming prevents burning or drying out. The shape of the mold affects presentation if the pudding is displayed as a centerpiece. Making the batter a family activity by sharing stirring duties follows traditional practices.
Ingredients
- 1 cup dried fruit mix raisins, currants, golden raisins/sultanas, etc.) (180g, mixed
- ½ cup orange peel 80g, chopped, candied, or lemon peel
- 1 small apple peeled, cored, and grated
- orange zest and juice of 1
- lemon zest and juice of 1
- ½ cup brandy 120ml
- ½ cup (1 stick) butter plus more for greasing, unsalted
- 2 cups all-purpose flour (240g)
- 1½ cups breadcrumbs 180g, plain
- ½ cup almonds finely chopped
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ½ teaspoon baking powder
- 1 cup dark brown sugar (220g)
- 2 large egg
Instructions
- In a medium mixing bowl, combine the dried fruit, candied peel, apple, and orange and lemon zests. Measure ½ cup of brandy and add enough orange and lemon juice to equal ¾ cup. Add to the fruit and stir to combine. Cover and let soak for 3 hours or ideally overnight.
- When ready to assemble and cook, place the butter in the freezer. Generously butter a 1-quart (1.2-liter/4-pint) pudding mold or heat-proof bowl. Place a small round of parchment paper in the bottom of the bowl.
- In a large mixing bowl, whisk together the flour, bread crumbs, almonds, cinnamon, nutmeg, allspice, and baking powder. Grate the frozen butter into the flour mixture and toss to coat in flour and distribute throughout the mixture.
- To the soaked fruit mixture, add the brown sugar and eggs and stir until combined. Add to the flour mixture and stir until very well combined. (It’s going to be thick, so get the family involved and pass the bowl around!)
- Transfer the batter to the pudding mold and press down into an even, nicely packed layer using the back of a spoon.
- Make a pleated fold in a sheet of parchment paper and a sheet of foil. Cover the top of the bowl with the pleated parchment paper then cover with the foil.
- Wrap cooking twine around the foil and rim of the bowl a few times to tightly seal the paper and foil. Trim off the excess paper and foil. Then run the twine over the top and under the bottom of the bowl, twice, then around the rim again and tie to secure. (This will become a handle for removing the pudding, so make sure it’s secure.)
- Set a large steamer or pot with a steamer basket in the bottom on the stove. Place the pudding in the steamer. (Make sure there is at least an inch or two between the top of the pudding and the pot so that steam circulates well.) Carefully fill the pot with enough water to come about an inch up the side of the pudding mold, but not close to touching the paper and foil lid. Turn on to medium-high heat and bring to a boil.
- Reduce the heat to low, cover, and steam for 7 hours. Check the water level frequently and add more when needed, and try to keep the water from boiling in the pot. A soft, occasional simmer is fine.
- Carefully remove the pudding from the steamer. If serving that day, let the pudding sit for 10 minutes, then carefully remove the twine, foil, and paper, place a serving plate on top of the mold and invert the pudding. Let the bowl stay on top of the pudding until ready to serve.
- If storing for later, leave wrapped and set aside to cool completely. Then, remove the original twine, paper, and foil and replace them with new sheets and twine. Store in a cool dark place until ready to use. Before serving, steam again for 1 hour, then remove the wrapping and invert onto a serving plate.
Notes
- Soak the fruit mixture with brandy and citrus juice overnight for the best flavor and moisture.
- Grease the pudding mold thoroughly and line the bottom with parchment paper for easier removal.
- Use a bowl or mold with an external lip to secure the foil cover tightly during steaming.
- Cover the pudding with pleated parchment and foil, tightly tied with cooking twine to allow expansion while preventing leaks.
- Check water level regularly during steaming to keep a gentle simmer and prevent burning.
- Optionally add a silver coin to the batter as a traditional holiday custom for good luck.
- Stir the thick batter with others by passing around the bowl to share the mixing effort and uphold tradition.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (1 pudding)
Amount Per Serving
Calories 570 kcal
% Daily Value*
| Calories | 570kcal | 29% |
| Carbohydrates | 85g | 28% |
| Protein | 10g | 20% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 77mg | 26% |
| Sodium | 213mg | 9% |
| Potassium | 306mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 42g | 84% |
| Vitamin A | 476IU | 10% |
| Vitamin C | 17mg | 19% |
| Calcium | 138mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
