Christmas pudding is a traditional British dessert that is typically served on Christmas Day. It is a rich, dense cake-like pudding made with dried fruits such as sultanas, dates, and prunes that have been soaked in rum or brandy for several days to enhance their flavor.
Making the pudding can be a long and sometimes difficult affair, but to me it wouldn’t be Christmas without it. The end result is well worth the effort, as the finished pudding is bursting with flavor and has a moist, dense texture.
This recipe employs the traditional method of slowly cooking the pudding in a large, round mold in a pot of boiling water. This helps to evenly distribute the heat and ensure that the pudding is cooked all the way through. The pudding can also be steamed, which produces a similar result but may take slightly longer.
This recipe is easily customizable to suit particular tastes and/or allergies. I have included some slivered almonds in the fruit and nut mix because I like the crunch that it gives the pudding. But nuts can be removed and replaced with dried fruits.
Once the pudding is cooked, it can be served hot or cold and topped with sauces or creams such as brandy butter or vanilla custard, as we use in this recipe. Vanilla ice cream also works equally well.
Christmas pudding is said to have originated in medieval England, where it was originally made with meat and vegetables and served as a main course rather than a dessert. Over time, the recipe evolved to include more sweet ingredients, and it eventually became a staple of the Christmas feast.
This mixture is for a two liter pudding, but it can also be made for multiple smaller molds. If it is too much just halve the recipe.
INGREDIENTS
FOR THE PUDDING
5 cups mixed fruit, nuts and glaced cherries
1 1/2 cups lightly packed brown sugar
1/2 cup rum or brandy
1 tablespoon orange zest
1 tablespoon lemon zest
2 tablespoons orange juice
250 grams butter, room temperature
5 eggs
1 1/2 cup plain flour
1 cup fresh white breadcrumbs
1/2 teaspoon baking soda
1 teaspoon mixed spice
1 teaspoon cinnamon
1 teaspoon nutmeg
FOR THE CUSTARD
1 1/2 cups milk
1/2 cup heavy cream
1/2 cup sugar
2 tablespoons cornstarch
2 eggs, lightly beaten
1 teaspoon vanilla essence
INSTRUCTIONS
1. Soak the fruit in the alcohol overnight.
2. Beat together the butter and sugar, then add the eggs one at a time
3. In a large bowl mix the flour, baking soda, spices, breadcrumbs and stir together. Add the egg mixture and combine, then stir through the fruit and nuts, keeping any remaining liquid from the alcohol.
4. Pour the mixture into a pudding mold and seal with the lid, or foil, according to the type of mold you are using.
5. Place the mold in a large pot of boiling water, with the water coming halfway up the sides.
6. Depending on the size of the pudding mold, boil for 3-8 hours. Be sure to top up water regularly so that it doesn’t run dry.
7. When ready take the pudding out of the mold and let it cool completely. Cover the pudding in baking paper and then cover with aluminium foil to store and let the pudding rest as long as possible to let the flavours develop.
TO MAKE THE CUSTARD
1. Combine the milk, heavy cream, sugar and cornstarch in a saucepan over medium heat and whisk together.
2. When heated and starting to bubble around the edges take a few tablespoons of the mixture and add to the eggs, quickly whisking them together. Then add the eggs back into the milk saucepan and continue to whisk for around 3-5 minutes. When the mixture has thickened take it off the heat and stir through the vanilla essence. While warm, serve with the pudding.