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Classic Christmas Pudding recipe

Classic Christmas Pudding recipe


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  • Recipes
  • Dish type
  • Dessert
  • Puddings

It just isn't Christmas without Christmas pudding! Plan this pudding in advance. Enjoy with brandy sauce.

16 people made this

IngredientsServes: 12

  • 250g unsalted butter
  • 315g dark brown soft sugar
  • 4 large eggs
  • 250g sultanas
  • 250g raisins
  • 125g currants
  • 125g mixed peel
  • 125g plain flour
  • 275g fresh white breadcrumbs
  • 1 pinch salt
  • 1 teaspoon mixed spice
  • 1/4 teaspoon bicarbonate of soda
  • 1/2 teaspoon ground nutmeg
  • 125-250ml rum

MethodPrep:8hr ›Cook:6hr ›Extra time:1hr soaking › Ready in:15hr

  1. Chop raisins and mixed peel. Mix all fruits together and pour over rum. Set aside and soak at least over night and up to a week to enable fruit to absorb the rum.
  2. Cream butter and dark brown soft sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in prepared fruit. Sieve flour, salt, mixed spice, bicarbonate of soda and nutmeg; fold into mixture with breadcrumbs. Mix well.
  3. Line a pudding bowl with several sheets of muslin cloth. Transfer the batter into the pudding bowl and secure with a piece of string.
  4. Place into rapidly boiling water and boil steadily for 6 hours, replacing boiling water as necessary. To stop pudding catching on bottom of pot, place a small plate into boiling water or hang from wooden spoon across top of pot and ensure water bubbles at least 3/4 of way up pudding. Remove from boiling water, hang in cool place to store or refrigerate.
  5. Can be made up to six weeks in advance. On day of serving steam further 2 hours.

Steaming the pudding

This mixture can be steamed instead of boiled. Fill into a well-greased pudding bowl to within 5cm of top. Cover securely with 2 layers of greased greaseproof paper and one of sheet of foil. Secure firmly with string. Place in steamer or large saucepan with sufficient boiling water to come halfway up basin. Water should boil gently, yet steadily; replenish with more boiling water when necessary. The lid of steamer or saucepan should fit securely.Re-steam 2 hours on day of serving.

How to steam Christmas pudding

See our How to steam Christmas pudding guide to get step-by-step instructions for steaming your pudding to perfection.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (2)

Altered ingredient amounts.That sounds great! but...Is there anything I can use instead of rum?-15 Nov 2010

by DannySearle

@MJNabz - I use Sweet Sherry instead of rum, and everyone seems to like it better. You can also use Dry Sherry.-17 Dec 2017(Review from this site AU | NZ)


For the pudding

  • 450g/1lb dried mixed fruit (use a mixture of sultanas, raisins, and snipped apricots)
  • 1 small cooking apple, peeled, cored and roughly chopped
  • 1 orange, finely grated rind and juice
  • 3 tbsp brandy, sherry, or rum, plus extra for flaming
  • 75g/3oz butter, softened, plus extra for greasing
  • 100g/3½oz light muscovado sugar
  • 2 free-range eggs
  • 100g/4oz self-raising flour
  • 1 tsp mixed spice
  • 40g/1½oz fresh white breadcrumbs
  • 40g/1½oz whole shelled almonds, roughly chopped

For the brandy butter

To serve


  • 350g/12oz mixed dried fruit (raisins, currants, sultanas)
  • 100g/3½oz pitted ready-to-eat prunes, chopped or left whole
  • 100g/3½oz dark muscovado sugar
  • 4 tbsp dark rum
  • 100ml/3½fl oz stout
  • 100g/3½oz chopped walnuts
  • 100g/3½oz blanched almonds
  • 100g/3½oz ground almonds
  • 100g/3½oz fresh white breadcrumbs
  • 50g/1¾oz plain flour
  • 100g/3½oz frozen butter, grated, plus a little extra for greasing
  • ½ tsp freshly grated nutmeg
  • 1 tsp ground cinnamon
  • 2 tsp mixed spice
  • 100g/3½oz chopped glacé cherries (or left whole if you prefer)
  • 3 large free-range eggs, beaten

Combine the mixed fruit, prunes, muscovado sugar, rum and stout in a mixing bowl. Stir well to mix, cover and leave for 24 hours to soak.

After 24 hours, mix the walnuts, almonds, ground almonds, breadcrumbs, flour, butter, spices, cherries and eggs along with the soaked fruit mixture in a large mixing bowl, making sure you include all the soaking liquor from the soaked fruit. Mix well until completely combined (let all the members of the family have a stir and make a wish).

Cover with cling film and leave to stand in a cool place for 24 hours.

After 24 hours, grease a 1.2 litre/2 pint pudding basin with butter. Cut a circle of baking paper and place into the bottom of the pudding basin and then grease it with a little more butter. Pack the pudding mixture into the pudding basin, pressing as you add it. Fold a pleat into the middle of a large piece of baking paper and place over the pudding. Cover with a large piece of pleated foil, ensuring the pleats are on top of one another. Secure tightly with kitchen string tied under the lip of the pudding basin.

Place an upturned saucer into a large saucepan one-quarter full of water. Fold a long piece of foil into quarters lengthways to create a long strip and place the pudding basin in the middle of the strip. Bring the sides of the strip up the sides of the pudding basin and lower into the saucepan. Ensure the water in the saucepan comes one-third of the way up the side of the pudding basin, but nowhere near the top of the basin. Leave the ends of the foil strip hanging over the side to make it easy to remove the pudding later.

Bring the water to the boil and then reduce the heat to a gentle simmer. Simmer gently for 5-6 hours, topping up the water level as necessary throughout cooking (do not allow the pan to dry out).

Once the pudding is cooked, remove from the pan and set aside to cool. The pudding can be stored for up to two years in a cool, dry place. To serve, reheat the pudding by steaming again (in the same way) for two hours, or until hot all the way through. Alternatively, remove the foil and reheat in the microwave.

Recipe Tips

There is a simple secret to making a good Christmas pudding. Use only the best fruit and freshest nuts and spices and steam it for as long as you can bear to! It really makes a huge difference to the colour and taste of the pudding if you can steam for eight or so hours. Don’t panic this does not need to be done in one day - the puddings can be cooked over two or three days.


Classic Christmas pudding

Packed with plump fruits and warming brandy, this Christmas pudding is the perfect festive treat. Serve with thick vanilla custard.

Ingredients

- 385g Sainsbury's mixed dried fruit
- 80g Sainsbury's ready-to-eat dried figs, roughly chopped
- 75g Sainsbury's glacé cherries, roughly chopped
- 100ml basics brandy, plus some for flaming
- 1 small cooking apple, peeled cored and grated
- 1 small orange, zest and juice
- 100g shredded suet (vegetarian if you wish)
- 3 medium British free-range Woodland eggs by Sainsbury's, beaten
- 100g Sainsbury's ground almonds
- 200g soft muscovado sugar
- 140g self-raising flour
- 20g Sainsbury's almonds, halved
- 1 teaspoon ground mixed spice by Sainsbury's
- ½ teaspoon ground cinnamon by Sainsbury's

Grease a 1 litre pudding basin. Put the mixed fruit, dried figs and glacé cherries into large pan with the brandy and bring to the boil turn down and simmer for 5 minutes. Remove from the heat, cover with a lid and leave to soak overnight.

Mix together the cooking apple, orange juice and zest, suet, beaten eggs, ground almonds, sugar, and flour in a large mixing bowl.

Stir in the soaked fruit, almonds, mixed spice and cinnamon. Pour into the greased basin. Cover the basin with 2 large circles of greaseproof paper and one of tin foil and secure around the top of the basin with string. Make a handle across the basin with the string.

Place the basin in a large saucepan, with a lid, and pour in boiling water until it comes half way up the basin. Cover with the lid and steam for 2 hours. Allow to cool, then wrap the whole basin in foil and store until Christmas (see tip).

One hour and 30 minutes before you want to serve the pudding, place into a large saucepan, as before, and steam for 1 hour and 30 minutes until cooked through and springy to touch.

To serve, pour over a couple of tablespoons of brandy and light the pudding. Serve with brandy butter, cream or vanilla custard.

Cook's tip: This pudding will keep in a cool, dry place for up to 3 months.


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INGREDIENTS

FOR THE PUDDING

  • 5 cups mixed fruit, nuts and glaced cherries
  • 1 1/2 cups lightly packed brown sugar
  • 1/2 cup rum or brandy
  • 1 tablespoon orange zest
  • 1 tablespoon lemon zest
  • 2 tablespoons orange juice
  • 250 grams butter, room temperature
  • 5 eggs
  • 1 1/2 cup plain flour
  • 1 cup fresh white breadcrumbs
  • 1/2 teaspoon baking soda
  • 1 teaspoon mixed spice
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg

FOR THE CUSTARD

  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla essence

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Julie Goodwin's last-minute Christmas pudding with caramel brandy sauce

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Individual boiled Christmas puddings

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Classic steamed christmas pudding

One of the many great things about a classic steamed Christmas pudding is that you can get all of the cooking and steaming out of the way ahead of time and reheat the pud in the microwave when you're ready to eat dessert.


Recipe Summary

  • ½ cup shortening
  • 1 cup white sugar
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • 1 cup grated carrots
  • 1 cup raisins
  • 1 cup chopped walnuts
  • ¾ cup white sugar
  • 1 ½ teaspoons cornstarch
  • 1 pinch salt
  • 1 ¼ cups hot water
  • 3 ½ teaspoons butter
  • 3 ½ teaspoons lemon juice
  • 1 ½ teaspoons vanilla extract

In a large bowl, cream together the shortening and 1 cup of sugar until light and fluffy. Combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves stir into the creamed mixture until well blended. The mixture will be dry. Stir in the carrots, raisins and chopped walnuts. Pour into a well-greased pudding mold or coffee can. Cover the top with aluminum foil.

Place the pudding mold into a large kettle or Dutch oven filled with 2 inches of water. Cover the pan, and bring to a simmer. Allow the pudding to steam for 4 to 4 1/2 hours over low heat. Remove from the mold. Serve with warm lemon sauce.

To make the lemon sauce, mix together 3/4 cup of sugar, cornstarch and salt in a saucepan. Stir in hot water, butter, lemon juice and vanilla. Cook over medium heat until thickened. Serve warm over the pudding.


Ultimate Christmas Pudding Recipe – Christmas Special Recipes

Ultimate Christmas Pudding Recipe – Christmas Special Recipes with step wise pictures.

Delicious christmas pudding which is super easy to put together. But it taste so delicious, moist and full of flavour.

This is one of the classic pudding recipe. It is so good, when i say it is good then it is wonderful. I am not a big cake eater, but this one is total different it is delicious very fruity and tasty. This pudding is just so moist and decadent.

I have never tasted christmas pudding before, this is my first time in trying and tasting it. The taste is similar to a rich fruit cake. It has a very rich fruit aroma of raisans in them.

For all those who need to read about christmas pudding, here is a small snipet from wiki

Christmas pudding is a type of pudding traditionally served as part of the Christmas dinner in the UK, Ireland and in other countries where it has been brought by British emigrants. It has its origins in medieval England, and is sometimes known as plum pudding or just “pud”, though this can also refer to other kinds of boiled pudding involving dried fruit. Despite the name “plum pudding,” the pudding contains no actual plums due to the pre-Victorian use of the word “plums” as a term for raisins.The pudding is composed of many dried fruits held together by egg and suet, sometimes moistened by treacle or molasses and flavoured with cinnamon, nutmeg, cloves, ginger, and other spices. The pudding is usually aged for a month or more, or even a year the high alcohol content of the pudding prevents it from spoiling during this time.

The tradiational way of making christmas pudding is. the mixture is placed in several layers of pudding cloth and boiled in lots of water. A huge amount of alcohol is added which prevents it from getting spoiled. The pudding will be made weeks before and then it is re-steamed to make it soft. Then when the time of serving, the pudding is placed in a heat safe pan and rum or any alcohol is poured over it and is flamed. Then it is served with rum butter or icecream or cream.


Classic boiled christmas pudding

No Christmas is complete with out a classic boiled Christmas pudding. Leave it simmering happily away while you while away the day with family, friends and children. Enjoy it just when you thought you couldn't take another bite.

Ingredients

  • 4 cup (750g) mixed dried fruit
  • 1 1/3 cup (185g) seeded dried dates, chopped coarsely
  • 1 1/4 cup (185g) raisins, chopped coarsely
  • 1 1/2 cup (375ml) water
  • 3/4 cup (165g) caster (superfine) sugar
  • 1 cup (200g) firmly packed light brown sugar
  • 250 gram (8 ounces) butter, chopped
  • 1 1/2 teaspoon bicarbonate of soda (baking soda)
  • 3 eggs, beaten lightly
  • 1/4 cup (60ml) dark rum
  • 3 cup (210g) firmly packed fresh white breadcrumbs
  • 1 3/4 cup (260g) plain (all-purpose) flour
  • 2 teaspoon mixed spice
  • 1 teaspoon ground cinnamon
  • 60 centimetre (24-inch) square of calico
  • 1/3 cup (50g) plain (all-purpose) flour, extra
  • 2.5 (2.5 yards) kitchen string

Method

Notes

You'll need a 60cm (24-inch) square of unbleached calico for the pudding cloth. If the calico hasn't been used before, start with an 80cm (16-inch) square of calico, soak in cold water overnight. Next day, boil it for 20 minutes, rinse in cold water and cut to a 60cm (24-inch) square. To store pudding, we prefer to remove the cloth rather than hanging the pudding, as mould can form in our climate. After removing cloth, allow pudding to come to room temperature wrap in plastic wrap and seal tightly in a freezer bag or airtight container, and refrigerate for up to two months.


Watch the video: Πουτίγκα Kατερίνης (July 2022).


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