Simple Christmas Pudding Recipes

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CHRISTMAS PUDDING



Christmas Pudding image

Provided by Food Network

Categories     dessert

Time P1DT10h45m

Yield 4 servings

Number Of Ingredients 22

2 ounces suet, shredded
4 ounces dark brown sugar
1 ounce self-rising flour, sifted
2 ounces white breadcrumbs
1/4 teaspoon ground allspice
1/4 teaspoon ground clove
1/8 teaspoon ground nutmeg
Pinch ground cinnamon
5 ounces currants
2 ounces sultanas
2 ounces raisins
1/2 ounce mixed candied peel
1/2 ounce blanched almonds, chopped
1/2 small apple, peeled, cored, and finely chopped
Grated zest of 1/2 small orange
Grated zest of 1/2 small lemon
1 tablespoon rum
1 1/4 ounce barley wine
1 1/4 ounce stout, more if needed
2 eggs
Your favorite rum sauce, optional
Brandy, for flambeing

Steps:

  • The day before you want to steam the pudding: In a large bowl, thoroughly mix the suet, brown sugar, sifted flour, breadcrumbs, allspice, clove, nutmeg, and cinnamon. Gradually mix in the currants, sultanas, raisins, candied peel, and almonds, followed by the apple and citrus zests. In a small bowl, whisk together the rum, barley wine, and stout, and then beat in the eggs. Pour this mixture over the dried fruit and nut mixture. Mix thoroughly. It should be somewhat loose; if it needs a little more liquid, add some stout. Cover the bowl and refrigerate overnight.
  • The following day: Butter a 1-pint pudding mold and pack the pudding mixture into it. Cover with a double piece of parchment and a sheet of foil and tie securely with a string across the top to make a handle. Place the pudding mold in a covered steamer set over a saucepan of simmering water, and steam for 8 hours. Check the water level, adding boiling water as needed. When the pudding is finished, let it cool and then remove the papers and foil. Replace with fresh paper and make a new string for easier maneuvering. Set in a cool place away from light (under the bed works well).
  • To reheat, set a saucepan with boiling water over medium heat and put a steamer on top. Reduce the heat to a gentle simmer, set the pudding in the steamer, cover, and let steam for 2 1/4 hours. Top up the water a bit if necessary.
  • To serve, remove the pudding from the steamer and take off the wrapping. Slide a palette knife around the pudding, and then turn it out onto a warm plate. Garnish with a sprig of holly. To flambe the pudding, warm a ladleful of brandy over direct heat, and when it is hot, carefully light the brandy. Place the flaming ladle over the pudding, but do not pour until at the table. When you do slowly pour it over the pudding, sides and all, watch it flame! Serve with rum sauce if desired.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

CHRISTMAS PUDDING



Christmas pudding image

This is based on my dear Nan's beautiful pudding recipe, which gives you a much lighter result than a traditional Christmas pud. It has more dynamic flavours, and is super-easy to make - this is exactly the way I like it best. Enjoy!

Provided by Jamie Oliver

Categories     Desserts     Fruit     Christmas     Puddings & desserts

Time 4h30m

Yield 8

Number Of Ingredients 16

unsalted butter, for greasing
150 g Medjool dates
150 g dried apricots
150 g pecan nuts
75 g crystallized ginger
1 small sprig of fresh rosemary
150 g dried cranberries
150 g raisins
150 g suet
150 g plain flour
75 g fresh breadcrumbs
200 ml semi-skimmed milk
1 large free-range egg
1 clementine
golden syrup
barrel-aged Bourbon

Steps:

  • Grease a 1.5 litre pudding bowl with butter.
  • Destone your dates, then, by hand or in a food processor, finely chop the flesh with the apricots, pecans, ginger and rosemary leaves. Place it all in a mixing bowl with the cranberries, raisins, suet, flour, breadcrumbs and milk. Crack in the egg, finely grate in the clementine zest, squeeze in the juice and mix it all together really well.
  • Tip the mixture into the greased bowl and cover with a single layer of greaseproof paper and a double layer of tin foil. Tie a piece of string around the bowl to secure them in place and make it watertight, then sit it in a large, deep saucepan and pour in enough water to come halfway up the sides of the bowl.
  • Bring the water to the boil, cover the pan with a tight-fitting lid, and reduce to a simmer for 4 hours. Check the water regularly, and keep topping it up with boiling water, if needed.
  • When the time's up, lift out the bowl, remove the foil and paper, then carefully turn the pudding out on to a plate ready to serve, or leave to cool and reheat just before you need it.
  • You can either drizzle it with golden syrup and a swig of Bourbon - gorgeous - or be a bit more flamboyant and gently heat a good few swigs of Bourbon just to warm it, then strike a match to the pan (stand back!), let it flame, and carefully pour it over your pudding.
  • Present it to your guests and sing some Christmassy songs, then when the flame subsides drizzle with golden syrup. Serve with cream, custard or even ice cream.

Nutrition Facts : Calories 627 calories, Fat 33.8 g fat, SaturatedFat 11.4 g saturated fat, Protein 7.8 g protein, Carbohydrate 74 g carbohydrate, Sugar 49.6 g sugar, Sodium 0.3 g salt, Fiber 5 g fibre

CHRISTMAS PLUM PUDDING



Christmas Plum Pudding image

This is a fairly basic British Christmas plum pudding recipe but unlike other recipes it can actually have plums in it. Unfortunately the ingredient list is so long, it isn't easy to make it in less than industrial quantities! You can substitute a mixture of fresh and dried apricots, peaches, etc. for the plums and milk for the ale if you wish. Serve with brandy or rum butter.

Provided by HEATHER.WRAY

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 5h30m

Yield 20

Number Of Ingredients 21

1 cup whole wheat flour
2 ½ cups fresh bread crumbs
4 ounces shredded suet
3 eggs, beaten
1 small carrot, grated
1 apple - peeled, cored and shredded
½ cup dark brown sugar
½ cup chopped blanched almonds
2 ounces preserved stem ginger in syrup, chopped
⅛ cup ground almonds
½ cup chopped walnuts
⅜ cup halved candied cherries
⅓ cup raisins
⅜ cup dried currants
⅜ cup golden raisins
4 ounces candied mixed fruit peel, chopped
4 plums, pitted and chopped
1 lemon, juiced and zested
1 ½ teaspoons mixed spice
¾ teaspoon baking powder
½ cup ale

Steps:

  • In a large bowl, combine flour, bread crumbs, suet, eggs, carrot, apple, brown sugar, chopped blanched almonds, stem ginger, ground almonds, cherries, raisins, currants, golden raisins, mixed peel, plums, lemon juice and zest, mixed spice, baking powder and ale. Let each family member take a turn stirring and make a wish. If you have used more dry fruit than fresh, add a little extra ale to make the mixture less stiff.
  • Grease 2 large or 4 small pudding basins. Fill with pudding mixture about 7/8 full. Cover tightly with greased waxed paper, then foil; secure with string. Stand pudding on a trivet in a large pot of boiling water that reaches halfway up the sides of the pudding basin. Steam puddings over medium-low heat in boiling water 10 hours for large puddings, 5 hours for small puddings, topping off water regularly until quite firm and set.
  • If not serving immediately, let cool completely, then replace covers with fresh waxed paper and foil and store in a cool, dry place, basting from time to time with rum or brandy, for up to 3 months. To serve, reheat by steaming 2 to 3 hours.

Nutrition Facts : Calories 228.4 calories, Carbohydrate 32 g, Cholesterol 31.8 mg, Fat 10.4 g, Fiber 2.7 g, Protein 4.1 g, SaturatedFat 3.6 g, Sodium 69.4 mg, Sugar 14.8 g

EASY CHRISTMAS PUDDING



Easy Christmas pudding image

A classic light, spiced Christmas pudding - so simple you don't even need any kitchen scales

Provided by Good Food team

Categories     Dessert, Dinner

Time 3h

Number Of Ingredients 16

1 cup raisins
1 cup sultanas
1 cup self-raising flour
1 cup finely grated butter (about 115g/4oz)
1 cup fresh brown breadcrumbs (from around 4 thick slices of bread)
1 cup light muscovado sugar
1 cup mixed nuts, chopped plus extra to decorate
1 tsp ground cinnamon
1 tsp ground mixed spice
1 cup milk
1 large egg
butter, for greasing
85g butter
100g light muscovado sugar
200ml double cream
1 tsp vanilla extract

Steps:

  • For the pudding, empty the first six cups and the nuts, if using, into a mixing bowl with the spices, then stir in the milk and egg. Once well combined, tip into a buttered 1.5 litre pudding bowl.
  • Cover with a double layer of buttered foil, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the bowl. Steam, covered with a lid, for 2½ hours. Check the water level during cooking, topping up if necessary. If you are preparing this pudding ahead, remove the foil, let it cool slightly, then wrap in cling film and then fresh foil. If you are serving it immediately, unwrap and invert onto a deep plate.
  • For the sauce, put everything in a pan and bring slowly to the boil, stirring. Allow to bubble away for 2-3 minutes, still stirring, until the sugar has dissolved and the sauce is pale caramel in colour and slightly thickened. Remove from the heat. Pour the sauce over the pudding and decorate with the whole mixed nuts.

Nutrition Facts : Calories 685 calories, Fat 35 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1.04 milligram of sodium

HISTORICAL RECIPE: CHRISTMAS PUDDING



Historical Recipe: Christmas Pudding image

Provided by Andrea Sabean

Time 2h10m

Number Of Ingredients 13

¾ cup softened butter
1 cup brown sugar (I find this very sweet and personally use only ¾ cup)
2 cups raisins
1 cup grated carrot
1 cup peeled and grated potato
1 egg
2 cups flour (this works just as well with gluten-free flour)
1 tsp baking soda
Brown Sugar Sauce
½ cup butter
1 cup brown sugar
1/3 cup milk or cream
1 tsp vanilla

Steps:

  • Cream butter and brown sugar until smooth. Add in raisins, carrot, potato and egg. Stir in flour and baking soda.
  • Grease 2 small glass bowls or one large bowl. Fill with pudding. Leave about an inch between the top of the pudding and the top of the bowl to give it room to rise.
  • Cover the bowl with a piece of parchment, followed by a piece of tin foil, secured with string. My grandmother used a clean piece of muslin instead of the parchment.
  • The pudding can be steamed in a double boiler, or you can place the pudding in a large pot, placing the pudding bowl on a small ramekin or mason jar ring to keep it off the bottom of the pot. Pour water in the bottom to no more than 1/3 of the way up the sides of the bowl.
  • Steam the pudding for 2 - 3 hours, or until a toothpick comes out clean. My small puddings are usually done at 2 hours, with a large pudding taking the full three. Add additional hot water to your pot as necessary to keep your pot from boiling dry.
  • Turn the pudding out onto a plate and serve hot with brown sugar sauce.
  • Brown Sugar Sauce Instructions
  • Melt butter in a saucepan. Whisk in brown sugar and continue to stir constantly until boiling. Boil for two minutes. Remove from the heat and whisk in milk and vanilla. Return to the heat and stir constantly until the mixture once again comes to the boil. Thin with more milk or cream if necessary. Serve warm.

12 EASY CHRISTMAS PUDDING RECIPES - TRADITIONAL ENGLISH PUDDING



12 Easy Christmas Pudding Recipes - Traditional English Pudding image

Are you looking for some easy Christmas pudding recipes to try this year? I have a collection of the best traditional English pudding recipes.

Provided by Anastasia Blogger

Categories     Recipes

Number Of Ingredients 5

Downton Abbey Christmas Pudding
Thermomix Christmas Pudding
Traditional Christmas Pudding
Slow Cooker Christmas Pudding
Figgy Pudding

Steps:

  • Choose any Christmas pudding recipes from the post that you like.
  • Click on the link below the photo to get the full recipes and instructions.
  • Try the best Christmas pudding recipes and share your photo under my pin on Pinterest!

BRITISH CHRISTMAS PUDDING



British Christmas Pudding image

A Christmas pudding is a traditional British dessert for the holiday. This tried and tested recipe includes suet, fat from beef kidneys.

Provided by Elaine Lemm

Categories     Dessert     Brunch     Snack     Cake

Time P1m5DT19h30m

Yield 12

Number Of Ingredients 16

1 pound/450 g mixed dried fruit
1 ounce/25 g candied peel (mixed varieties, finely chopped)
1 small cooking apple (peeled, cored, and finely chopped)
1 tablespoon orange zest
1/2 tablespoon lemon zest
2 tablespoons orange juice
1 tablespoon lemon juice
1/4 cup brandy (plus a little extra for soaking at the end)
2 ounces/55 g self-rising flour (sifted)
1 teaspoon ground mixed spice
1 1/2 teaspoons ground cinnamon
4 ounces/110 g suet (beef or vegetarian, shredded)
4 ounces/110 g dark brown sugar
4 ounces/110 g fresh breadcrumbs
1 ounce/25 g whole almonds (roughly chopped)
2 large eggs

Steps:

  • Gather the ingredients.
  • Place the dried fruit, candied peel, apple, and orange and lemon zests and juices into a large mixing bowl. Add the brandy and stir well. Cover the bowl with a clean tea towel and leave to marinate for a couple of hours, preferably overnight.
  • Lightly butter a 2 1/2 pint pudding basin.
  • In a very large mixing bowl, stir the flour, mixed spice, and cinnamon together. Add the suet, sugar, breadcrumbs, and almonds, and stir again until all the ingredients are well mixed. Add the marinated dried fruits and stir again.
  • In a small bowl, beat the eggs lightly, then stir quickly into the dry ingredients. The mixture should have a fairly soft consistency.
  • Spoon the mixture into the greased pudding basin, gently pressing the mixture down with the back of a spoon. Cover with a double layer of greaseproof paper or baking parchment, then a layer of aluminum foil. Tie securely with string, wrapping the string around the basin, then loop over the top and then around the bowl again. This will form a handle, which will be useful when removing the pudding from the steamer.
  • Set a steamer over a saucepan of simmering water, place the pudding in the steamer, and steam the pudding for 7 hours. Make sure you check the water level frequently, so it never boils dry. The pudding should be a dark brown color when cooked.
  • Remove the pudding from the steamer and cool completely. Remove the paper, prick the pudding with a skewer in a few places, and pour in a little extra brandy.
  • Cover with fresh greaseproof paper and retie with string.
  • Store for at least 4 to 5 weeks in a cool, dry place until Christmas Day. On Christmas Day, reheat the pudding by steaming again for about an hour. Enjoy!

Nutrition Facts : Calories 309 kcal, Carbohydrate 49 g, Cholesterol 37 mg, Fiber 4 g, Protein 4 g, SaturatedFat 5 g, Sodium 146 mg, Sugar 32 g, Fat 11 g, ServingSize Serves 8, UnsaturatedFat 0 g

SIMPLE CHRISTMAS PUDDING



Simple Christmas Pudding image

This simple pudding is easy even if you've never made one before. If you don't have a pudding mold, you can steam it in a metal bowl covered with foil. It has a rich gingerbread flavor and is a very dense dessert. I served it with roast beef and Uncle Bill's Yorkshire pudding and had a lovely Midwestern version of a traditional English Christmas meal.

Provided by Tmom2001

Categories     Dessert

Time 3h20m

Yield 12 serving(s)

Number Of Ingredients 14

2 cups plain dried breadcrumbs (canister type ok)
1 cup cherry flavored craisins (dried sweetened cranberries)
1 cup orange flavored craisins
1/2 cup unsulphured molasses
1/2 cup butter, melted
1 teaspoon baking soda
1 tablespoon boiling water
1 1/2 cups apple cider
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon mace
1 teaspoon nutmeg
1 teaspoon ground cloves
1/2 teaspoon kosher salt

Steps:

  • Heavily butter a pudding mold.
  • Dust lightly with flour.
  • In large bowl, mix together breadcrumbs, Craisins, molasses, and melted butter.
  • Dissolve baking soda in boiling water and add to mixture.
  • Add apple cider and mix well.
  • Sift together dry ingredients and add to mixture.
  • Stir to combine.
  • Place pudding mixture into mold.
  • Top mold with heavily buttered aluminum foil and cover tightly.
  • Bear in mind that pudding will expand some as it steams.
  • Place mold on rack in a steamer or large pot.
  • Add boiling water until the mold is 3/4 of the way submerged.
  • Cover and steam for 2 1/2 to 3 1/2 hours.
  • Pudding will be firm when done.
  • Serve warm with a vanilla sauce or hard sauce.

Nutrition Facts : Calories 244.6, Fat 9.1, SaturatedFat 5.2, Cholesterol 20.3, Sodium 370.3, Carbohydrate 40.5, Fiber 2.2, Sugar 22, Protein 2.5

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