Festive Pudding
Indulge in the rich, nostalgic flavors of the holidays with this Festive Pudding, a traditional dessert brimming with warmth and decadence. Packed with plump raisins, currants, candied peel, and dried figs, this recipe is elevated with hints of aromatic spices like cinnamon, nutmeg, and cloves, ensuring every bite is irresistibly fragrant. A splash of brandy or rum infuses the fruit with a festive spirit, while orange zest and juice add a zesty brightness to balance the bold flavors. Steamed to perfection for a moist, dense texture, this pudding is a showstopping centerpiece for any holiday table. Serve it warm with custard or cream, or take it up a notch with a dramatic flaming brandy finish that’s sure to impress. Perfect for Christmas or any celebratory feast, this crowd-pleasing dessert offers timeless comfort and holiday cheer.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 150 g raisins
- 150 g currants
- 100 g mixed candied peel
- 100 g chopped dried figs
- 150 g dark brown sugar
- 100 g all-purpose flour
- 100 g fresh breadcrumbs
- 50 g ground almonds
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.25 tsp ground cloves
- 150 g unsalted butter, melted
- 3 large eggs
- 2 tbsp molasses
- 1 zest of an orange
- 3 tbsp orange juice
- 3 tbsp brandy or rum
Instructions
In a large bowl, combine the raisins, currants, mixed candied peel, and chopped dried figs. Pour the brandy or rum over the fruits, mix well, and let sit for at least an hour to soak.
In a separate large bowl, whisk together the dark brown sugar, all-purpose flour, breadcrumbs, ground almonds, baking powder, ground cinnamon, ground nutmeg, and ground cloves.
Melt the unsalted butter and allow it to cool slightly. In another small bowl, whisk the eggs, melted butter, molasses, orange zest, and orange juice until combined.
Pour the wet ingredients into the dry mixture and mix until fully combined. Fold in the soaked fruits along with any remaining brandy or rum.
Grease a 1.2-liter pudding basin (or equivalent heatproof bowl) with a little butter. Spoon the mixture into the basin, pressing down gently to level it out.
Cover the top of the basin with a sheet of parchment paper and aluminum foil, securing it tightly with kitchen string to ensure no steam gets inside.
Place the pudding basin in a large, deep pot. Pour boiling water into the pot until it reaches halfway up the sides of the basin. Cover the pot with a lid and steam the pudding gently for 4 hours, checking occasionally to replenish the water as needed.
Once cooked, carefully remove the basin from the pot and let it cool slightly. Serve warm with custard, cream, or a scoop of vanilla ice cream. For a more traditional presentation, you may choose to flambe the pudding by pouring a small quantity of warmed brandy over it and lighting it just before serving.
Nutrition Facts
Calories |
565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 168 mg | 7% | |
| Total Carbohydrate | 88.9 g | 32% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 64.1 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 134 mg | 10% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 599 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.
