A handmade Christmas pudding is simple to make, and it only takes a few minutes in the steamer to transform it into a lovely, rich, fruity treat. A traditional Christmas would be incomplete without a Christmas pudding. A Christmas pudding, unlike American puddings, is a dark, sticky, and dense sponge, similar to a fruitcake, composed of mixed fruits, candied fruit peel, and lemon zest. Brandy and spices contribute a rich, nuanced flavor as well as the trademark dark hue to the treat. A recipe for festive classic Christmas pudding is here. Let’s get started with the ingredients.
Table of Contents
Ingredients to Make Christmas Pudding
- 1 pound/450 grams (3 to 3 1/2 cups) mixed dried fruits
- 25 grams (scant 1/2 cup) mixed candied fruit peel, chopped
- 1 small apple, peeled and finely chopped
- 1 tablespoon orange zest
- 1/2 tablespoon lemon zest
- 2 tablespoons fresh orange juice
- 1 tablespoon fresh lemon juice
- 1/4 cup brandy
- 55 grams (1/2 cup) self-rising flour
- 1 teaspoon ground mixed spice
- 1 1/2 teaspoons ground cinnamon
- 110 grams vegetarian suet, shredded
- 110 grams dark brown sugar, packed
- 110 grams fresh breadcrumbs
- 25 grams whole almonds, chopped
- 2 large eggs
Directions to make
- To prepare the fruit mixture: put all of the ingredients in a large mixing basin and blend it thoroughly. Cover completely. Store the mixture in a cold, dark area for at least 24 hours and up to a month, stirring periodically.
- Grease a 2-litre (a-cup) pudding bowl and line the bottom with baking paper.
- In a medium mixing bowl, whisk together the butter, rind, and dark brown sugar with an electric mixer until smooth. Beat in the eggs one at a time until barely incorporated between additions.
- Move the mixture to a large mixing basin and toss in the sifted flour and spices, followed by the other ingredients.
- Fill the prepared basin halfway with the mixture. Place a sheet of foil on the bench and a layer of parchment paper over it. Cross a 5cm pleat through both layers.
- Set the sheets, baking paper side down, over the bowl, and seal with string or a cover. Make a handle out of the excess thread by tying it across the top.
- Remove the extra foil and paper, leaving around 4cm on both sides. Crush the leftover foil around the string or lid to aid in the formation of a good seal.
- Put the pudding bowl in a big pan with boiling water halfway up the side of the basin. Steam for 6 hours, covered with a tight-fitting lid.
- Refill with boiling water as needed to keep the boil and water level stable during cooking.
- Allow the pudding to rest for 10 minutes before serving.
Recipe Notes
- This recipe calls for brandy, but it can also be made using rum, sherry, whisky, or Grand Marnier.
- We cooked the ingredients in two 1-litre (4-cup) pudding basins for the photo above. Cook the pudding mixture in the following sizes: Steam for 3 hours in 2 x 1-litre (4-cup) pudding bowls. 10 greased ovenproof 1-cup (250ml) moulds (dariole, ramekins, or teacups). Divide the mixture evenly among the moulds, cover with baking paper and foil, and secure with rubber bands.
- Fill an electric frypan or a wide shallow pan partly with boiling water to come halfway up the edges of the moulds. Close the vent and cover the pan with a tight-fitting lid; steam for 2 hours. Refill boiling water as needed to maintain the boil and water level while cooking.
To sum up!
You can easily prepare this Christmas Pudding to make your Christmas evening more amazing. In case you want to have some dessert along with your main course menu, then also you can just make it. This pudding is considered one of the tastiest cakes, which can be made at home with no more difficult procedure. You just need to collect some of the ingredients and follow the simple steps. So there you go enjoying the delicious cake sitting on your couch.
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