7 Cup Steamed Christmas Pudding with Butterscotch Sauce
Delight in the nostalgic flavors of the holiday season with this irresistibly rich 7 Cup Steamed Christmas Pudding with Butterscotch Sauce. This traditional dessert is made with equal parts of pantry staples like self-raising flour, breadcrumbs, brown sugar, mixed dried fruit, and chopped nuts, resulting in a beautifully moist and dense pudding. Steamed to perfection over three hours, this festive favorite is topped with a luscious homemade butterscotch sauce made with brown sugar and heavy cream, adding a glossy caramel finish. Perfect for cozy gatherings, this pudding is a must-have on your Christmas table, delivering warmth and sweetness in every bite. Whether served freshly steamed or reheated, it's a showstopper dessert that captures the magic of the season.
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Recipe Information
Ingredients
- 1 cup Self-raising flour
- 1 cup Breadcrumbs
- 1 cup Brown sugar
- 1 cup Mixed dried fruit
- 1 cup Chopped nuts (e.g., almonds or walnuts)
- 1 cup Milk
- 1 cup Golden syrup
- 100 grams Unsalted butter
- 1 cup Brown sugar (for sauce)
- 1 cup Heavy cream
- 1 teaspoon Vanilla extract
- 1 tablespoon Butter (extra for greasing)
Instructions
Grease a 6- to 7-cup pudding basin or heatproof bowl with butter and set aside.
In a large mixing bowl, combine the self-raising flour, breadcrumbs, brown sugar, mixed dried fruit, and chopped nuts. Mix well.
In a saucepan over low heat, melt the butter and golden syrup together. Let it cool slightly, then add the milk and stir to combine.
Pour the wet ingredients into the dry ingredients and mix thoroughly until you have a thick batter.
Spoon the batter into the prepared pudding basin, leaving about 1 inch of space at the top for the pudding to expand.
Cover the basin with a layer of parchment paper and a layer of aluminum foil, then secure tightly with string to create a watertight seal.
Place the basin in a large pot or steamer. Add boiling water to the pot so it reaches halfway up the sides of the basin.
Cover the pot with a tight-fitting lid and steam the pudding over low heat for 3 hours, checking occasionally to ensure the water level remains consistent. Add more boiling water as needed.
Once cooked, carefully remove the pudding from the pot and set it aside to cool for 10 minutes before turning it out onto a serving plate.
To make the butterscotch sauce, combine the brown sugar, heavy cream, and vanilla extract in a saucepan. Heat over medium heat, whisking continuously until smooth and slightly thickened, about 5 minutes.
Serve the warm pudding with the freshly made butterscotch sauce drizzled generously on top. Enjoy!
Nutrition Facts
Calories |
1050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 335 mg | 15% | |
| Total Carbohydrate | 164.4 g | 60% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 126.9 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 165 mg | 13% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 591 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
