Cranberry Yule Pudding
Ring in the festive season with the luxurious warmth of a homemade Cranberry Yule Pudding! This show-stopping holiday dessert marries the tart sweetness of dried cranberries and golden raisins with the zesty brightness of fresh orange juice and zest. Delicately spiced with cinnamon, nutmeg, and cloves, and enriched with a touch of brandy (optional), this steamed pudding embodies holiday cheer in every bite. The blend of breadcrumbs and all-purpose flour yields a moist yet decadent texture, while the slow steaming process ensures a perfectly tender result. Serve it warm with custard, whipped cream, or a dusting of powdered sugar for a truly magical ending to your holiday feast. Perfect for Christmas gatherings or winter celebrations, this classic dessert will add a dash of nostalgia and elegance to your festive table.
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Recipe Information
Ingredients
- 200 g Dried cranberries
- 100 g Golden raisins
- 1 large orange Orange zest
- 120 ml Orange juice
- 100 g Unsalted butter
- 150 g Light brown sugar
- 2 pieces Large eggs
- 150 g All-purpose flour
- 1 tsp Baking powder
- 1 tsp Ground cinnamon
- 0.5 tsp Ground cloves
- 0.5 tsp Ground nutmeg
- 75 g Breadcrumbs
- 60 ml Milk
- 1 tbsp Brandy (optional)
- 1 tbsp Butter (for greasing)
Instructions
Grease a 1-liter (4-cup) pudding basin or heatproof bowl using 1 tablespoon of butter. Cut a circle of parchment paper to line the bottom of the basin.
In a small saucepan over medium heat, combine dried cranberries, golden raisins, orange juice, and orange zest. Allow the mixture to simmer gently for 5 minutes until the dried fruit has absorbed the juice. Remove from heat and let cool.
In a large mixing bowl, cream together unsalted butter and light brown sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
In a separate bowl, sift together all-purpose flour, baking powder, cinnamon, ground cloves, and ground nutmeg.
Fold the dry ingredients into the wet mixture using a spatula, alternating with the milk until you have a smooth batter. Stir in the breadcrumbs, and then fold in the cooled cranberry and raisin mixture. If using brandy, stir it in at this stage.
Pour the batter into the prepared pudding basin, filling it about 3/4 full. Smooth the surface with the back of a spoon.
Cut a large square of parchment paper and a large square of aluminum foil. Place the parchment paper on top of the basin, followed by the foil. Secure tightly around the basin using kitchen string, creating a handle with the string for easy removal.
Place the basin in a large pot and add enough boiling water to come halfway up the sides of the basin. Cover the pot with a lid and simmer gently for 2.5 hours, checking occasionally to make sure the water level remains consistent.
Carefully remove the pudding basin from the pot and let it cool for 10 minutes. Remove the parchment and foil layers and run a knife around the edges to release the pudding. Invert onto a serving plate and serve warm.
Optional: Serve with custard, whipped cream, or a dusting of powdered sugar for added indulgence.
Nutrition Facts
Calories |
3546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.8 g | 148% | |
| Saturated Fat | 62.6 g | 313% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 2072 mg | 90% | |
| Total Carbohydrate | 596.9 g | 217% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 386.2 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 442 mg | 34% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1780 mg | 38% | |
*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.
