How to Make a Christmas Pudding

What would we do at Christmas without Christmas pudding? For all the fans out there, this is a recipe to die for. Rich, moist, full of flavour and colour and simply scrumptious. Enjoy this delicious Christmas pudding recipe.

Ingredients

  • 500 g / 1 lb currants
  • 500 g / 1 lb raisins
  • 500 g / 1 1b golden raisins
  • 500 g / 1 lb bread crumbs
  • 500 g / 1 lb brown sugar
  • 250 g / 8 oz suet – get it from a butcher; if you can't find it, substitute with solid vegetable shortening[1]
  • 120 g / 4 oz mixed peel
  • 120 g / 4 oz glace cherries, chopped
  • 120 g / 4 oz almonds, chopped
  • grated rind of 1 lemon
  • grated rind of 1 orange
  • 1 carrot, grated
  • 1 apple, grated
  • 1 Tbsp flour
  • 1 tsp mixed spice (pudding spice) – it's a mixture of cinnamon, nutmeg and allspice, and sometimes includes mace, cloves, ginger, coriander, caraway, and/or Cayenne pepper; you can mix your own to taste, or follow the recipe for garam masala and substitute[2]
  • 6 eggs
  • 300 ml / 10fl oz Guinness
  • a pinch of salt
  • a knob of butter, for greasing
  • 5 Tbsp brandy – optional

Steps

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    1
    Mix the dry ingredients. Into the large bowl, put the following: raisins, golden raisins, currants, breadcrumbs, suet, brown sugar, mixed peel, grated carrot, glace cherries, lemon peel, orange peel, chopped almonds, mixed spice, flour, grated apple and the pinch of salt.
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    2
    Mix thoroughly with a wooden spoon.
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    3
    Beat the eggs. Crack all six eggs into a bowl and beat them lightly with a fork.
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    4
    Add the eggs and Guinness. Pour the eggs and Guinness over the dry mix.
    • Combine well with your hands.
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    Grease the bowl. Coat the inside of the glass bowl with the knob of butter.
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    6
    Transfer. Put the pudding mix into the bowl, pressing it down lightly and giving a final pat to make it level.
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    Cover and seal. Place the circular piece of parchment paper over the mix, and gently press it down and around the edges.
    • Follow by the tin foil and seal tightly.
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    8
    Make a Bain Marie. Place the bowl into the saucepan.
    • Pour in enough water to fill up to three quarters, making a Bain Marie, which means a water bath or double boiler.
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    Cook the pudding. Place the saucepan onto a high heat and bring the water to a boil. Once it is boiling, turn it down to a gentle simmer and allow to simmer for roughly 4 hours.
    • It's very important that you keep topping up the water, which will be approximately every hour. Remember to bring it back to the boil and then turn it back down to a simmer.
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    10
    Remove the pudding from the heat after this time. Take off the tin foil.
    • Remove the sheet of parchment paper.
    • Place a large plate on top of the bowl.
    • Using cloths to grip the plate better, very carefully flip the pudding onto the plate to sit upright.
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    11
    Serve. Your Christmas pudding is now ready to serve! As an optional extra, ladle over some brandy, along with some delicious brandy butter! Merry Christmas.

Tips

  • The great thing about this recipe is that it can be made two months in advance and it will only improve the flavour! If you do, store it in a cool, dry place.
  • Some traditions provide that coins can be included in the pudding. If you do this, make sure that the coins are food-safe (some mints sell pudding coins) and warn guests that the coins are in the pudding in case they accidentally swallow one.
  • You can substitute a favourite stout for the Guinness.

Things You'll Need

  • 1 large bowl
  • 1 fork
  • 1 wooden spoon
  • 1 glass bowl
  • 1 circle of parchment paper, cut to size of bowl
  • 1 square of tinfoil
  • 1 wide saucepan
  • 1 ladle
  • 1 jug

Sources and Citations

  • VideoJug A video of preparing a Christmas pudding. Original source of article. Shared with permission and appreciation.

Article Info

Categories: Christmas Cooking