Christmas Pudding

by | Dec 11, 2011

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This traditional Christmas Pudding recipe is a festive party in your mouth. Loads of mixed fruits, spices and that great Christmas lubricant, alcohol. This boiled Christmas Pudding is best served with a topping of cool brandy custard or vanilla bean ice-cream.

Do you know how some things just taste of Christmas? This traditional Christmas Pudding recipe is a festive party in your mouth. Loads of mixed fruits, spices and that great Christmas lubricant, alcohol. Unlike this recipe, pudding traditions like hiding trinkets in the middle seem to have faded away. Good riddance I say, because frankly the thought of my mouthful of pudding being spoiled by biting into a thimble – signifying another year of “spinsterhood” – depressing. I’m just here to get my cake on, pudding mystics, let me be. This boiled Christmas Pudding is best served with a topping of cool brandy custard or vanilla bean ice-cream.

CHRISTMAS PUDDING

Serves 8-12    Difficulty: Easy

EQUIPMENT:

2.8 Litre (6 pints, or 4 cups) Pudding Steamer

INGREDIENTS:

1kg Dried Mixed Fruit (sold by the box/bag in supermarkets)
250g Dried Dates, pitted
250g Raisins
500ml Water
220g Brown Sugar
1 teaspoon Salt
250g Unsalted Butter
2 teaspoons Bicarbonate Soda
3 large Eggs
130g Plain Flour
130g Self Raising Flour
2 teaspoons Mixed Spice
1 teaspoon Cinnamon Powder
60ml Scotch Whisky
1 cup fresh breadcrumbs
Brandy custard to serve

METHOD:

In a large saucepan add all the dried mixed fruit, dates, raisins, brown sugar, salt, butter and water. Stir on low heat until the butter melts, then simmer on low heat for around 8 minutes. Stir occasionally.

Remove the saucepan from the heat. Stir in the bicarbonate soda. Let the mixture stand until it’s at room temperature.

To the room temperature mixture add the eggs and whisky. Stir in the fresh breadcrumbs, plain flour, self-raising flour, mixed spice and cinnamon.

Pour the mixture into a well-greased pudding tin. Place the pudding tin in a large saucepan of boiling water, and boil the tin for 6 hours. Top up the water in the saucepan every 20-30 minutes.

Allow the pudding to cool. Remove from the tin.

Serve with brandy custard

BAKING TIPS:

  • The pudding can be made several days ahead of time and stored in the fridge. Wrap it in clingfilm then aluminium foil for storage. It will need a further 2 hours of boiling back in the pudding tin to reheat it on the day.
  • Store uneaten pudding wrapped in plastic wrap and foil in the fridge.

Recipe adapted from Best Ever Recipes

Christmas Pudding
Christmas Pudding
This traditional Christmas Pudding recipe is a festive party in your mouth with loads of mixed fruits and spices.
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Servings Prep Time Cook Time Passive Time
16serves 25mins 6hrs 0mins
Servings Prep Time
16serves 25mins
Cook Time Passive Time
6hrs 0mins
Ingredients
  • 1 kg Dried Mixed Fruit sold by the box/bag in supermarkets
  • 250 g dried Dates pitted
  • 250 g Raisins
  • 500 ml Water
  • 220 g Brown Sugar
  • 1 teaspoon Salt
  • 250 g Unsalted Butter
  • 2 teaspoons Bicarbonate Soda
  • 3 Eggs
  • 130 g Plain Flour
  • 2 teaspoons Mixed Spice
  • 1 teaspoon ground Cinnamon
  • 60 ml Scotch Whisky
  • 1 cup fresh Breadcrumbs
  • Brandy Custard to serve
Servings: serves
Units:
Ingredients
  • 1 kg Dried Mixed Fruit sold by the box/bag in supermarkets
  • 250 g dried Dates pitted
  • 250 g Raisins
  • 500 ml Water
  • 220 g Brown Sugar
  • 1 teaspoon Salt
  • 250 g Unsalted Butter
  • 2 teaspoons Bicarbonate Soda
  • 3 Eggs
  • 130 g Plain Flour
  • 2 teaspoons Mixed Spice
  • 1 teaspoon ground Cinnamon
  • 60 ml Scotch Whisky
  • 1 cup fresh Breadcrumbs
  • Brandy Custard to serve
Servings: serves
Units:
Instructions
  1. In a large saucepan add all the dried mixed fruit, dates, raisins, brown sugar, salt, butter and water. Stir on low heat until the butter melts, then simmer on low heat for around 8 minutes. Stir occasionally.
  2. Remove the saucepan from the heat. Stir in the bicarbonate soda. Let the mixture stand until it’s at room temperature.
  3. To the room temperature mixture, add the eggs and whisky. Stir in the fresh breadcrumbs, plain flour, self-raising flour, mixed spice and cinnamon.
  4. Pour the mixture into a well-greased 2.8 Litre (6 pint, 4 cup) pudding tin. Place the pudding tin in a large saucepan of boiling water, and boil the tin for 6 hours. Top up the water in the saucepan every 20-30 minutes.
  5. Allow the pudding to cool. Remove from the tin. Serve with brandy custard.
Recipe Notes
  • The pudding can be made several days ahead of time and stored in the fridge. Wrap it in clingfilm then aluminium foil for storage. It will need a further 2 hours of boiling back in the pudding tin to reheat it on the day.
  • Store uneaten pudding wrapped in plastic wrap and foil in the fridge.
Nutrition Facts
Christmas Pudding
Amount Per Serving
Calories 554 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 8g 40%
Polyunsaturated Fat 0.03g
Monounsaturated Fat 0.01g
Cholesterol 33mg 11%
Sodium 408mg 17%
Potassium 369mg 11%
Total Carbohydrates 105g 35%
Dietary Fiber 6g 24%
Sugars 77g
Protein 4g 8%
Vitamin A 18%
Vitamin C 1%
Calcium 5%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

You might like our other Christmas Baking recipes like Mini Christmas Cake Bites, Fruit Mince Pies, Traditional Christmas Cake, and How to Make a Gingerbread House.

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Traditional boiled Christmas pudding made in just one pan.