Xmas Pudding
Delight in the festive charm of traditional Xmas Pudding, a rich and luxurious dessert brimming with holiday flavors. Packed with plump raisins, currants, sultanas, and zesty citrus peel, this quintessential Christmas treat is elevated by warming spices like cinnamon, nutmeg, and cloves. A splash of brandy and freshly squeezed orange juice infuse every bite with indulgent moisture, while the week-long (or longer!) maturing period deepens its complex flavors. Perfectly steamed to achieve a moist, dense texture, this pudding is crowned with the theatrical flair of flambéed brandy for an unforgettable holiday centerpiece. Serve this classic dessert with creamy custard, decadent brandy butter, or a dollop of whipped cream to complete your Christmas feast.
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Recipe Information
Ingredients
- 200 grams Raisins
- 200 grams Currants
- 200 grams Sultanas
- 100 grams Mixed candied peel, chopped
- 200 grams Dark brown sugar
- 100 grams All-purpose flour
- 100 grams Breadcrumbs
- 150 grams Suet (or grated frozen butter for a vegetarian version)
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground nutmeg
- 0.5 teaspoon Ground cloves
- 1 unit Zest of 1 orange
- 1 unit Zest of 1 lemon
- 3 large Eggs
- 150 milliliters Brandy (plus extra for flaming and feeding)
- 100 milliliters Orange juice, freshly squeezed
- 2 tablespoons Plain water
Instructions
In a large mixing bowl, combine the raisins, currants, sultanas, candied peel, and dark brown sugar.
Add the flour, breadcrumbs, suet (or grated butter), ground cinnamon, nutmeg, cloves, and the orange and lemon zests. Mix well to evenly incorporate the dry ingredients.
In a separate bowl, beat the eggs and mix in the brandy, orange juice, and water.
Pour the wet ingredients into the dry mixture, stirring well to ensure everything is evenly coated and combined. The batter should have a soft dropping consistency; if it feels too dry, add a little extra orange juice or water.
Generously grease a 1.2-liter (2-pint) heatproof pudding basin and line the base with a small circle of parchment paper.
Spoon the pudding mixture into the basin, pressing it down gently to pack it tightly. Leave about 2 cm (1 inch) space at the top to allow for expansion during cooking.
Cover the top of the basin with a layer of parchment paper, followed by a layer of aluminum foil, and secure tightly with kitchen string. Make a loop in the string to create a handle for lifting.
Place the pudding basin in a large pot, sitting it on an upturned saucer or a trivet to keep it off the base of the pot.
Pour boiling water into the pot until it comes halfway up the side of the basin. Cover the pot with a lid and simmer gently for 4 hours, topping up with boiling water as needed to maintain the level.
After steaming, carefully remove the pudding from the pot and let it cool completely. Replace the parchment and foil covers with fresh ones before storing.
Store the pudding in a cool, dark place for at least a week (and up to several weeks) to allow the flavors to mature. Optionally, 'feed' it with a tablespoon of brandy every week to keep it moist and enhance the flavor.
When ready to serve, reheat the pudding by steaming it again for about 2 hours. Turn it out onto a serving plate.
To flambé for a dramatic presentation, warm a little brandy in a small pan, carefully ignite it with a match, and pour it over the pudding. Serve immediately with custard, cream, or brandy butter.
Nutrition Facts
Calories |
690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 147 mg | 6% | |
| Total Carbohydrate | 114.9 g | 42% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 82.6 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 110 mg | 8% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 716 mg | 15% | |
*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.
