Christmas Pudding
A delightful blend of dried fruits, nuts, and spices creating a rich, complex flavor, perfect for holiday celebrations.
Ingredients
Dry Ingredients
- 1 cup mixed dried fruits (raisins, currants, sultanas)
- ½ cup chopped nuts (e.g., walnuts or almonds)
- 1 cup breadcrumbs
- ½ cup brown sugar
- 1 cup flour Can substitute with gluten-free flour if needed.
- 1 tsp baking powder
- 1 tsp ground cinnamon Can add more for a richer flavor.
- ½ tsp ground nutmeg
Wet Ingredients
- ½ cup milk Can substitute with non-dairy alternatives.
- ¼ cup butter, melted Can use plant-based butter for dairy-free.
- 2 pcs eggs For a vegan version, replace with flaxseed meal or commercial egg replacer.
- ¼ cup brandy (optional) Can be replaced with apple or orange juice.
- Zest of 1 lemon
- Zest of 1 orange
Instructions
Preparation
- Start by measuring out all your ingredients.
- In a large bowl, mix together the dried fruits, chopped nuts, breadcrumbs, brown sugar, flour, baking powder, cinnamon, and nutmeg. Stir until all ingredients are evenly incorporated.
- In a separate bowl, whisk the eggs until well beaten. Then add in the melted butter, milk, lemon zest, and orange zest, mixing thoroughly.
- Pour the wet ingredients into the dry mixture. Stir gently until everything is well combined but be careful not to over-mix.
- If opting for the brandy, fold it in gently.
Cooking
- Grease a pudding basin thoroughly.
- Pour the pudding mixture into the prepared basin, smoothing out the top.
- Cover tightly with a piece of parchment paper, securing it with kitchen twine.
- Set the basin into a large pot filled with boiling water up to halfway up the sides of the basin. Steam for 2-3 hours, adding water as necessary.
- Once cooked, carefully remove the pudding from the pot and let it cool completely before storing.
Notes
You can serve it warm with custard, whipped cream, or ice cream. This pudding can last several weeks when stored properly in a cool, dark place.