The Ultimate Christmas Pudding Recipe: A Festive Tradition by Recipepalate

 

The Ultimate Christmas Pudding Recipe: A Festive Tradition

            Christmas pudding is a beloved holiday dessert, steeped in tradition and brimming with rich flavors that evoke the warmth and joy of the Christmas season. This indulgent, spiced pudding is made with a variety of dried fruits, suet, and an array of warm spices, often topped with a brandy sauce or custard. It’s a recipe that’s been passed down through generations, and its preparation marks the countdown to the big day.

           

            While it might seem like a complex dish to prepare, the process is actually straightforward, and the end result is worth every bit of effort. Plus, Christmas pudding can be made in advance, so it’s perfect for easing the stress of holiday cooking. Let’s dive into the steps of creating this Christmas classic from scratch.

Ingredients:

• 225g (8 oz) mixed dried fruit (raisins, sultanas, currants)
• 100g (3.5 oz) chopped dried apricots or prunes
• 50g (1.75 oz) glacé cherries, chopped
• 75g (2.5 oz) mixed peel
• 1 medium apple, peeled and grated
• 100g (3.5 oz) dark brown sugar
• 100g (3.5 oz) suet (or shredded vegetable suet for a vegetarian version)
• 150g (5 oz) plain flour
• 1 tsp ground cinnamon
• 1 tsp ground mixed spice (or allspice)
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• Pinch of salt
• 2 large eggs
• 120ml (1/2 cup) dark beer or stout (optional, but adds depth)
• 120ml (1/2 cup) whole milk
• 75ml (1/3 cup) brandy (optional, for extra richness)
• Zest of 1 lemon
• Zest of 1 orange
• 1 tbsp black treacle or molasses (for extra richness)
• 1 tbsp honey (optional, for extra sweetness)

Method:

1. Prepare the Fruit & Dry Ingredients: Start by placing your mixed dried fruit, apricots (or prunes), glacé cherries, and mixed peel into a large mixing bowl. Add the grated apple for a bit of freshness. In a separate bowl, sift the flour and all the spices (cinnamon, nutmeg, mixed spice, ginger, salt) together. Then, combine the suet and dark brown sugar into the dry mixture.

2. Add the Wet Ingredients: Create a well in the center of the dry ingredients and add in the eggs, dark beer (or stout), milk, brandy, lemon zest, and orange zest. Don’t forget the treacle and honey for that extra depth of flavor. Stir everything together until the mixture is well combined.

3. Mix and Stir: At this point, it's important to stir the mixture thoroughly. Some families have a tradition of making a wish as they stir the pudding batter—perhaps something for the coming year! Once the mixture is evenly combined, give it a final check for consistency. It should be slightly thicker than a cake batter, but still moist.

4. Prepare the Steaming Vessel: Grease a pudding basin (about 1.2 liters or 2.5 pints) with butter, and spoon the mixture into the basin, pressing it down gently. Cover the pudding with a layer of baking parchment, followed by a layer of foil. Secure the foil tightly around the edges with string.

5. Steam the Pudding: Fill a large pot or steamer with water (enough to come halfway up the side of the pudding basin). Bring it to a simmer, and then place the pudding basin inside. Cover the pot with a lid and steam for about 6 hours. Keep an eye on the water level, topping it up if necessary.

6. Rest and Store: Once your pudding is steamed to perfection, remove it from the pot and allow it to cool. After cooling, store the pudding in a cool, dark place until Christmas Day. For the best flavor, let the pudding mature for at least a week (you can even make it months in advance).

7. On Christmas Day: When it’s time to serve, re-steam the pudding for about an hour. You can also microwave it for about 5-10 minutes if you're in a rush. Serve it with brandy butter, custard, or cream, and, of course, don’t forget the traditional flame of brandy for that extra wow factor!

Tips and Variations:

• Vegetarian Version: Use vegetarian suet (shredded vegetable suet) to make this recipe vegetarian-friendly.
• For a Boozy Boost: If you prefer a stronger flavor, increase the amount of brandy or switch it out for rum.
• A Little Extra Spice: Some families like to add a spoonful of molasses or brown sugar to enhance the pudding’s richness, but it’s entirely optional.

This Christmas pudding recipe is all about celebrating the holiday spirit with loved ones, creating a truly memorable meal that will warm both the body and the heart. Whether you’re carrying on a family tradition or starting your own, it’s a festive treat that’s well worth the effort!

                    

A Classic Christmas Pudding Recipe: Bringing Joy to the Season

Christmas pudding is more than just a dessert—it's a rich tradition that has stood the test of time. With its decadent blend of dried fruits, warm spices, and a touch of brandy, it's a dish that truly captures the essence of Christmas. Though it requires a bit of patience and care, the result is always worth the effort, offering a deep, comforting flavor that’s perfect for the holiday table.

In this updated version of a classic, we’ll walk through the steps to create a homemade Christmas pudding from scratch. Full of warmth and festive cheer, it’s the ideal way to celebrate the season and create delicious memories with family and friends.

Ingredients:

• 225g mixed dried fruit (raisins, sultanas, currants)
• 100g chopped dried apricots
• 50g chopped glacé cherries
• 75g mixed peel
• 1 medium grated apple
• 100g dark brown sugar
• 100g suet (or vegetable suet for vegetarians)
• 150g plain flour
• 1 tsp ground cinnamon
• 1 tsp mixed spice
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• Pinch of salt
• 2 large eggs
• 120ml stout or dark beer
• 120ml whole milk
• 75ml brandy (optional)
• Zest of 1 lemon
• Zest of 1 orange
• 1 tbsp black treacle
• 1 tbsp honey (optional)    

Instructions:

1. Combine the Dry Ingredients: Mix your dried fruits, mixed peel, and grated apple in a large bowl. In a separate bowl, sift the flour and spices, then stir in the suet and dark brown sugar.

2. Add Wet Ingredients: Make a well in the dry ingredients and add eggs, stout, milk, brandy, lemon zest, orange zest, treacle, and honey. Mix until well combined.

3. Steam the Pudding: Grease a 1.2-litre pudding basin and pour in the pudding mixture. Cover with parchment and foil. Steam for 6 hours, checking the water level periodically.

4. Cool & Store: Allow the pudding to cool before storing it in a cool, dark place. Let it mature for at least a week before serving.

5. Serve: Re-steam the pudding on Christmas Day and serve with brandy butter or custard for the perfect festive treat.

Christmas pudding is the heart of the holiday meal—rich, festive, and full of joy. Enjoy making it, sharing it, and savoring every bite!