Christmas Puddings
Indulge in the timeless tradition of Christmas puddings, a decadent holiday dessert brimming with festive flavors and rich, warming spices. This classic recipe combines a medley of dried fruits—raisins, currants, sultanas, and candied peel—soaked in brandy for a luxurious depth of flavor, while hints of citrus zest and fresh juice add a bright, zesty contrast. Enhanced with almond meal, cinnamon, nutmeg, and cloves, these puddings strike the perfect balance between hearty and aromatic. Steamed to perfection over several hours, they deliver an irresistibly moist texture that showcases holiday nostalgia in every bite. Serve them with a dramatic flambé finish for a show-stopping finale to your Christmas feast, or simply dust with powdered sugar and garnish with holly leaves for a charmingly traditional touch. Perfect for festive gatherings, this recipe will fill your home with the unmistakable aroma of Christmas cheer.
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Recipe Information
Ingredients
- 200 grams Raisins
- 150 grams Currants
- 150 grams Sultanas
- 100 grams Dried apricots
- 50 grams Candied peel
- 100 ml Brandy
- 150 grams Unsalted butter
- 150 grams Brown sugar
- 3 units Large eggs
- 100 grams Plain flour
- 100 grams Breadcrumbs
- 50 grams Almond meal
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground cloves
- 1 unit Zest of an orange
- 50 ml Juice of an orange
- 1 unit Zest of a lemon
- 50 ml Juice of a lemon
- 1 teaspoon Baking powder
- 4 tablespoons Milk
Instructions
Chop the dried apricots and candied peel into small pieces and place them in a bowl with the raisins, currants, and sultanas.
Pour the brandy over the dried fruit mixture and let it soak for at least 1 hour or overnight for best results.
In a large mixing bowl, cream together the unsalted butter and brown sugar until light and fluffy.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Sift in the plain flour, ground cinnamon, nutmeg, cloves, and baking powder. Fold the mixture gently to combine.
Add the breadcrumbs, almond meal, orange zest, lemon zest, orange juice, and lemon juice. Stir to evenly distribute the flavors.
Fold in the soaked dried fruit mixture along with any remaining brandy and mix well.
Gradually add the milk, one tablespoon at a time, until the mixture has a thick but spoonable consistency.
Grease and line individual pudding bowls or one large pudding basin with parchment paper.
Spoon the mixture into the prepared bowl(s), leaving about 1 inch of space at the top to allow for expansion during cooking.
Cover each pudding basin with a layer of baking parchment and aluminum foil, securing it tightly with kitchen string.
Place the pudding(s) in a large pot with a trivet or an inverted saucer on the bottom to prevent direct contact with the pan.
Pour boiling water into the pot until it reaches halfway up the sides of the pudding bowls.
Cover the pot with a lid and steam the puddings over low heat for 4 hours, checking periodically to ensure the water level is maintained.
Once cooked, remove the puddings from the pot and let them cool completely.
To serve, reheat the pudding by steaming it for 1-2 hours and garnish with holly leaves or dust with powdered sugar. Optionally, pour over additional brandy and flambé for a dramatic presentation.
Nutrition Facts
Calories |
5086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.0 g | 229% | |
| Saturated Fat | 83.8 g | 419% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 896 mg | 298% | |
| Sodium | 2501 mg | 109% | |
| Total Carbohydrate | 823.6 g | 299% | |
| Dietary Fiber | 45.9 g | 164% | |
| Total Sugars | 549.3 g | ||
| Protein | 77.6 g | 155% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 946 mg | 73% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 6068 mg | 129% | |
*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.
