Christmas Pudding Recipe | How to make a Traditional Christmas Pudding

Step 1

Make mixed spice powder: If using whole spices and the spices are dry, place them in a spice grinder, and run till powdered. If the spices are damp, dry roast them lightly, and then grind them in a spice grinder. In case you do not have a spice grinder available, you can use a dedicated coffee grinder (note that you will not be able to use it to grind coffee again unless you like your coffee flavoured with spices). If using spices already powdered, mix well. This mixed spice powder recipe makes more than is required for the Christmas Pudding recipe. Use as needed and store the rest in a cool, dark place in an airtight container.

Step 2

Soak dry fruit: Place raisins (kishmish) into a large glass bowl. Add prunes, dates (optional), currants or black raisins, blackberries, and dried cherries. Tip in dark brown sugar and stir. Pour in rum and beer, stir well, then press down fruit just a bit to even out the top. Cover with plastic cling wrap and set aside in a cool place to soak for 24 hours.

Step 3

Mix ingredients: The next day remove the plastic cling wrap and stir the soaked dry fruit. Then, add almond flour, breadcrumbs, all-purpose flour (maida), mixed spice powder, cinnamon powder, nutmeg powder, glacé cherries, grated butter, and lightly beaten eggs. Use a large spoon to mix the ingredients well till fully combined. Cover with the plastic cling wrap and set aside in a cool place to marinate for 24 hours.

Step 4

Prepare the pudding dish: Take a heatproof glass / pyrex bowl or pudding basin and butter it well. Note that the bowl / basin should be large enough for the prepared Christmas pudding mixture. Cut a small round of butter paper (about 4-inches) and place it in the bottom of the bowl. Butter that too. Spoon the pudding mixture into the prepared bowl, pressing down with the back of a large spoon or ladle as you go along. Once done, smooth the top. Cut butter paper in a large round, about 6-inches in diameter larger than the top of the bowl / basin. Give the butter paper a 1-inch pleat in the center and place the paper over the top of the pudding bowl. Cut a piece of foil to the same size as the butter paper, make the same pleat, and place it on top of the butter paper, matching the pleat so that the pudding has place to expand if needed. Tie kitchen string around the rim of the pudding bowl, securing the butter paper and foil, and creating a tight seal. Cut off the excess butter paper and foil.

Step 5

Cook the Christmas Pudding in a water bath: Place a small metal bowl, trivet, or metal mould (like a cookie mould) in the bottom of a large pot. This will do the job of raising the pudding bowl once placed in the pot, ensuring that the bowl does not touch the bottom of the pot. Note that the pot should be large enough to fit the bowl without the bowl touching the sides. Place the pudding bowl in to the pot on the small metal bowl / mould. Pour hot water in to the pot carefully without wetting the foil to come about halfway up the sides of the pudding bowl. Bring to a boil, cover, then reduce heat to a simmer. Simmer for 6 hours, periodically checking the water level, and adding hot water as needed. Be careful that the water does not dry out.

Step 6

Turn the heat off and very carefully remove the pudding bowl from the pot. Remember the pot will be very hot. If serving right away, remove the foil and butter paper, place a plate or platter on the top of the bowl and flip it over in one quick motion. Remove the bowl and peel off the small piece of butter paper. Serve Christmas pudding warm with whipped heavy cream or brandy butter. And if you’d like to make a spectacle of the pudding and are an experienced hand, pour hot brandy over it, and flambé it right at the table.

Step 7

If you are not serving it right away, set the Christmas pudding aside to cool without untying the kitchen string nor removing the foil. Once cooled, the Christmas pudding can be stored in a cool, dark place for up to 6 months. Before serving, repeat the cooking process but for just about 2 hours to reheat the pudding. Cook’s Note: The specific dry fruit mentioned above (like currants, prunes, raisins, dried cherries, etc) can be substituted by other dry fruit that you might have available or those that you like as long as they equal the same total quantity by weight. Serves: 12 Prep Time: 15 minutes plus 48 hours unattended soaking and marinating time Cook Time: 360 minutes (6 hours)