Traditional Christmas Pudding Recipe
Traditional Christmas Pudding Recipe to create. A delicious steamed fruit dessert with brand, treacle and spices in a bowl, serve with sauce.
Traditional Christmas Pudding Recipe
Traditional Christmas Pudding Recipe to create. A delicious steamed fruit dessert with brand, treacle and spices in a bowl, serve with sauce. This Stovetop cooking Steamed Christmas fruit pudding is a traditional recipe made by many of our ancestors. Remembering my Grandmother steaming hers in cheesecloth material wrapped around the pudding. Was my favorite and its time to carry on this tradition. This recipe does not have the fruit soak in brandy like others do, but its totally up to you how you would prefer it. Includes treacle and is made a day or two ahead of the day. Re steamed on Christmas day to serve with sauces. Great Seasonal and Holiday recipes. A Delicious No Bake Desserts idea.
FAQ’s
What is traditionally inside a Christmas pudding?
Traditionally there should be raisins, currents, suet, brown sugar, bread crumbs, citron, lemon peel, orange peel, flour, mixed spices, egg, milk and brandy. These would represent Jesus and the 12 disciples. That make 13 ingredients.
What can I use instead of brandy in Christmas pudding?
If you prefer not to use brandy or do not like it, then use rum, or fruit red wine. Even use apple, orange or grape juice, for a non alcoholic pudding.
How long do homemade Christmas puddings last?
Homemade Christmas pudding can last a while if you keep the sealed lids or covers on the pudding bowl. This way the pudding can keep and store well. You can keep it for at least 2 months. Freezes well for up to a year, sealed in an airtight container.
Ingredients
Some of the ingredients needed. For all the ingredients and the amounts needed and the instructions for this traditional family pudding, see the recipe attached.
Mixed dried fruit such as raisins sultanas and currents.
The dried fruit soaked in boiling water overnight to soften them.
The next day you will mix the spices with the fruit, and then add the other ingredients such as flour sugar and zests and treacle and brandy. mixing all well. Leaving to stand a while for the spices to soak up the juice.
brown sugar and flour and an egg
Orange and lemon zest
How To
A small amount of chocolate chopped. I also add some cherries as I love them pop in your mouth when you take a bite.
All are mixed together for a smooth mixture. Adding them to a glass or Pyrex bowl. For the steaming in a pot.
Then wrap the bowl with grease proof paper and secure the bowl by binding it with elastic around the edge. After that you would cover with tin foil or aluminum oil. Tying the string around the foil to secure it and making a handle with the string in the manner below. (view the below image)
For lifting the bowl out of the steamer or the pot after it steaming.
This will steam for at least 4 hours on medium simmer. Then its kept until Christmas and re steamed for a further 2 hours and served. (store covered as above for 2 months)
All ready to decorate and serve with homemade brandy sauce if preferred. Or make custard sauce and cut and serve warm.
Am amazing traditional Christmas pudding sliced and served on Christmas day for dessert.
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Traditional Christmas Pudding Recipe
Traditional Christmas Pudding Recipe to create. A delicious steamed fruit dessert with brand, treacle and spices in a bowl, serve with sauce.
- Prep Time: 2 days
- Cook Time: 6 hrs
- Total Time: 2 days 6 hrs
- Yield: 10
- Category: Desserts, pudding
- Method: Stovetop cooking, Steaming
Ingredients
- 140g Raisins
- 140g currents
- 170g sultanas
- 100g cherries
- 55g flaked almonds
- 200ml water
- 30g flour
- 1/2 tsp of cinnamon
- 1/2 tsp of nutmeg
- 1/2 tsp of mace
- 1/2 tsp of ginger
- 55g of breadcrumbs
- 85g of vegetable Suet or soft butter
- 40g of chocolate (Dark 70% grated)
- 1 cooking apple peeled and grated
- 85g of brown sugar
- 20g of chopped mixed peel
- 1 zest of a lemon
- 1 zest of a orange
- 1 Tablespoon of black treacle
- 3 Tablespoons of brandy
- 1 beaten egg
- 1tsp of butter
Instructions
- Firstly place the sultanas and currents and raisins in a sauce pan with water and bring to boil, then turn of the stove. Set aside. Leave to soak overnight uncovered.
- The next day sift the flour and spices in a bowl.
- In a bowl add the breadcrumbs butter or vegetable suet grated chocolate and apple, sugar and zest of lemon and orange as well as the mixed peel and almonds.
- Mix well with your hands to get rid of the lumps of butter and to make sure the mixture is totally blended.
- Then stir in the mixed fruit that soaked overnight. (they would of plumped up) Next step is to stir in the bandy, treacle and the beaten egg.
- Mix the mixture well and leave to stand a while or overnight if desired. This allows the spices to absorb.
- (if you are placing a coin in then this is when you would stir it in with a wooden spoon. But make a wish )
- Grease the pudding bowl with butter. Pour the pudding mixture into the bowl.
- To prepare for the cooking you need to cut a circle of the bowl lid and leave a few inches around with the wax paper. (to be able to tie the paper around the bowl with elastic band) Leave a folded pleat in the middle to allow for steam to be released. Cover the bowl over the wax/grease proof paper with tin foil. The same size and tie it tightly with string.
- Make a handle with the string over the top of the bowl to help with asserting the bowl in and out of the pot.
- If using a steam pot or an instant pot, then fill the bottom with about 1/8 th of water. allowing the steaming basket to sit just above the water level. Bring the water to boil then place the pudding bowl in the basket.
- (if you do not have a steaming pot, then use a normal pot with a saucer placed upside down in the pot. Filling water to half way up the saucer. Bring the water to boil and place the pudding bowl on top of the saucer.) to steam.
- Place the lid on and steam on a gentle simmer for 4 hours. Keep an eye on the water to make sure the pan does not boil dry, if needing topping up with boiled kettle water.
- In the steam pot the lid should fit tightly to steam well. But keep an eye on the water level so that both or either do not boil dry.
- After 4 hours lift the pudding out of the pot keeping the sealed lids on the pudding bowl. This way the pudding can keep and store well. (2 months)
- On Christmas day steam the pudding in the same way for 2 hours, then serve.
- Decorate with icing or brandy sauce or even serve with custard sauce.
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