Christmas dinner just wouldn’t seem complete without Christmas pudding for dessert. It smells delicious and the rich taste of fruits and peel bring back happy memories of childhood Christmases.
This Christmas pudding recipe is baked in the oven and can be made up to 3 weeks in advance. It’s quick and easy to make and tastes wonderful.
You can make one large pudding, or smaller individual ones. I made 6 individual puddings (for 6 guests) and one medium sized pudding – for anybody wanting seconds 🙂
This recipe will serve 6-8 people and preparation time is around 10 minutes.
To keep things simple, I use a ‘cup’ measure. The cup should hold around 8fl oz/250ml of liquid.
Christmas Pudding Recipe – Ingredients
- 2 and a half cups (around 13 oz / 400 grams) mixed fruit
- Half cup (around 3 oz / 100 grams) mixed peel
- 3 oz / 80 grams butter (or usual spread)
- half cup raw sugar (or brown sugar)
- 2 eggs
- Half cup Irish Cream (I used Baileys) or fresh cream is you prefer no alcohol
- 1 cup self-raising flour
- Half tea-spoon ground nutmeg
- Extra butter to ‘grease’ the bowl sides
Christmas Pudding Recipe – Method
- Put the mixed fruit and mixed peel into a large mixing bowl and stir to combine
- Put the butter and sugar into a food processor and whiz until well mixed
- Add the eggs and Irish cream and whiz some more
- Add the flour and ground nutmeg and whiz for the last time
- Pour this mixture on top of the mixed fruit/peel and stir well to combine
- If you’re making one large pudding, grease the sides of your oven-proof bowl with a little butter and line with baking paper
- If you’re making smaller puddings, it can be a bit tricky trying to line the whole bowl with baking paper – instead grease the sides with a little butter and put a small circle of baking paper in the bottom of each bowl
- Spoon the pudding mix into the bowl/s and flatten on top
- Cook in a very slow oven until nicely browned and firm to the touch (approx 1 hour 45 minutes for a large pudding – 1 hour 30 minutes for a medium pudding – 1 hour 15 minutes for small individual puddings)
- Take out of the oven, cover with foil and allow to cool slightly before serving (around 30 minutes – this will help make the puddings nice and moist)
- To serve, turn upside down onto a serving platter
- If you’re making in advance, allow to cool completely covered in foil then store in the fridge for up to 3 weeks
- When ready to serve, discard the foil and reheat the Christmas pudding/s, still in the bowl/s, in the microwave
Handy Hints and Variations
- Covering the pudding bowl/s with foil to cool helps to moisten the pudding. You want your Christmas Pudding to be ‘dense’ and ‘heavy’, rather than ‘light’ and ‘fluffy’
- Using Irish cream or just cream does make this pudding slightly lighter in shade
- You can steam to cook the pudding/s if you prefer
- Once cooked, you can store in the fridge for up to 3 weeks
- Dark brown sugar will make this Christmas pudding slightly darker in colour
- If you’re catering for a large group, just double the recipe and cook for around 3 hours
- You can substitute Irish Cream for another favourite liqueur or brandy or rum if you prefer
- You can ‘flame’ Christmas pudding with brandy
- If you make in advance, microwave to reheat (still in the bowl/s) then turn upside down onto a serving platter to serve
- You can also steam the pudding/s to reheat if you wish
- Serve with custard, ice-cream, cream or brandy cream – or a combination – it is Christmas after all 🙂
Happy Christmas to all my readers. Hope you enjoy this Christmas Pudding Recipe.
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