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Christmas With Love

Christmas pudding recipe

Are you looking for a Christmas pudding recipe, which is rich with dried fruits and has a divine aroma of wintery spices? You are in the right place.

You can find here many fantastic recipes for really tasty Christmas puddings. Find a recipe for a traditional Christmas pudding with a dash of alcohol or… virgin Christmas pudding, suitable for children. You can find even a lovely recipe for vegan Christmas pudding.

Traditional Christmas pudding

You can prepare the Christmas pudding in one big mould or in a few individual moulds. Recipe below is for five 450g puddings. I found this traditional Christmas pudding recipe rewritten from some old recipe book. It tastes amazing!

Traditional Christmas pudding

Christmas pudding bursting with flavour and lovely wintery aroma
Print Recipe
Course Dessert
Cuisine British
Servings 5

Ingredients
  

  • 225 g plain flour
  • 1 tsp cinnamon ground
  • 1/2 tsp nutmeg grated
  • 1/2 tsp allspice ground
  • 1 tbsp salt
  • 100 g breadcrumbs fresh
  • 550 g raisins seedless
  • 350 g sultanas (golden raisins)
  • 350 g currants
  • 150 g candied peel sugar coating removed, chopped
  • 50 g almonds blanched, chopped
  • 225 g dark brown sugar
  • 225 g suet shredded (or soft margarine instead)
  • 4 eggs
  • 200 ml milk
  • 100 ml brandy (or milk instead)
  • melted butter for greasing

Instructions
 

Mixing ingredients

  • Flour, spices and salt sift into a large mixing bowl.
  • Stirring, add breadcrumbs, dried fruit, peel, almonds and sugar.
  • Add the suet (or soft margarine) into the bowl. Stir it properly to make sure that all ingredients are well mixed.
  • Check freshness of the eggs on side and add them to the mix.
  • Add milk and brandy. Instead of brandy, you can use the same amount of milk instead, if you want to make a virgin Christmas pudding. Stir it well with all dry ingredients.

Preparing moulds

  • Cooking pudding in special pudding basins or moulds, use melted butter to lightly brush them.
  • Use non-stick baking paper to cover the top of each mould. Leave an excess (pleat) to allow the mixture to expand.
  • Cut to the similar size pieces of cloth. You can use cheesecloth (muslin) or unbleeched calico but you can use foil instead
  • Use butter to brush the baking paper.

Mixture goes into the moulds

  • Put mixture into the moulds. Level it with rims.
  • Cover it with greased and pleated non-stick baking paper.
  • Cover it with a cloth or foil.
  • Tie it securely with string.

Boiling

  • Place trivet of a piece of folded cloth in a large saucepan.
  • Add water to come half-way up the mould.
  • Bring it to the boil.
  • Add the puddings.
  • Put lid on the saucepan and boil it for 5 hours or for individual puddings for 2 hours.
  • If more water is needed, top it up with additional boiling water.

Cooling

  • Boiled puddings take out of the saucepan to let them cool down.
  • Replace the non-stick baking paper and cloths with fresh ones.
  • Store the Christmas puddings in a dry, cool, airy place. You can store it for up to 1 year.
Keyword best Christmas pudding, Christmas pudding, traditional Christmas pudding

If you do not have a mould or pudding basin, you can still make a round pudding. Just prepare a cheesecloth (unbleached calico, muslin). On top, place the non-stick baking paper brushed with butter (as a lining). Take the mixture and hand form it into round shape. Paper and cloth bring over the shaper mixture and tie two opposite corners of the cloth, and then again, tie two other opposite corners. When you will put it into the saucepan, add water to come half-way up the pudding cloth.

When you will make a Christmas pudding, ask everyone who is in the house to come, stir it and make a secret wish!