Christmas Pudding Recipe - Easy Fruit Cake
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.
Servings: 6
Calories: 504kcal
Ingredients
- 175 g butter without salt (room temperature) + extra to grease
- 3 tbsp honey
- 1 large orange
- 50 g brown sugar
- 2 eggs
- 80 g flour
- 60 g breadcrumbs
- 80 g dried apricots
- 80 g raisins
- 80 g candied ginger
- 40 g mixed nuts (such as pecans, walnuts, almonds, hazelnuts)
- 1 tbsp brandy or rum
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tbsp pomegranate seeds for decoration
- 9 micro mint leaves for decoration
Instructions
- Cut orange in half. Cut one thick round slice of orange and leave it aside.
- 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.
- Simmer fruits with orange juice on the lowest heat just until starting to boil and immediately remove from heat and set aside.
- Mix all dry ingredients in a bowl.
- Generously butter the pudding mold with extra butter. Add honey to the bottom and place a slice of orange.
- Add all dried fruits with orange juice in a food processor, add candied ginger and pulse just few times.
- Add eggs in the dried mixture bowl, mix together. Then add butter cubes to the mixture in batches, mixing together. Add fruits with orange juice, brandy or rum and nuts and mix until everything is combined.
- Put everything in the bowl 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.
- When you plan to serve the pudding, remove the foil, paper and stings. Invert on the plate. Decorate with pomegranate seeds and 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.
