Christmas pudding is one of all time favorite desserts to serve on the holiday table. This pudding is moist and sticky and best served hot with ice cream or whipped cream.
Prep Time15 minutesmins
Cook Time2 hourshrs30 minutesmins
Total Time2 hourshrs45 minutesmins
Course: Dessert
Cuisine: British
Keyword: Christmas, easy, fruit cake, pudding
Servings: 6
Calories: 560kcal
Author: Cooking Journey
Equipment
heat proof round shape bowl to use for cooking the pudding
large pot
spatula and whisk for mixing
food processor
Ingredients
175gbutter without salt (room temperature)+ extra to grease
3tbsphoney
1largeorange
50gbrown sugar
2eggs
80gflour
60gbreadcrumbs
80gdried apricots
80graisins
80gcandied ginger
40gmixed nuts(such as pecans, walnuts, almonds, hazelnuts)
Cut orange in half. Cut one thick round slice of orange and leave it aside.
1 large orange
Put all dried fruits in a pot. Zest two halves of orange and add to the pot. Juice the same orange and add this fresh juice in a pot with fruits.
80 g dried apricots, 80 g raisins
Simmer fruits with orange juice on the lowest heat just until starting to boil and immediately remove from heat and set aside to cool.
Mix all dry ingredients in a bowl.
50 g brown sugar, 80 g flour, 60 g breadcrumbs, 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg
Generously butter the pudding mold with extra butter. Add honey to the bottom and place a slice of orange.
3 tbsp honey
Add all dried fruits with orange juice in a food processor, add candied ginger and pulse just few times.
80 g candied ginger
Add eggs in the dried mixture bowl, mix together. Then add butter cubes to the mixture in batches, mixing together.
2 eggs, 175 g butter without salt (room temperature)
Add fruits with orange juice, brandy or rum and nuts and mix until everything is combined.
1 tbsp brandy or rum, 40 g mixed nuts
Put mixture in the pudding mold on top of the orange and press with the spoon.
Cover with a round of parchment paper and put two pieces of foil on top. Tie the foil with the string around. Then make a hook with the piece of string, so you can easily lift it.
Prepare a large pot with water. Put in the bowl with the pudding (foil with string looking to the top). The water should cover 3/4 of the pudding bowl.
Heat the pot until the water boils, then simmer for 2,5-3 hours until inserted wooden skewer comes out clean.
Let it cool and store in the fridge.
When you plan to serve the pudding, remove the foil, paper and stings. Invert on the plate.
Decorate pudding with pomegranate seeds and mint leaves.
1 tbsp pomegranate seeds, 9 micro mint leaves
Video
Notes
Check the water, while it simmers, add more, if needed.Don't remove the pudding from the bow if you plan to reheat it. You can reheat it, simmering for half an hour.To flame the pudding, heat 2-3 tbsp of brandy or rum (at least 40%) in a small pot, carefully light it with long match and pour immediately over the pudding.This recipe fits one 700 ml/ 1,5 pint pudding bowl.