5 Christmas Pudding Recipes To Complete Your Holiday Menu

Dessert is arguably the best part of any meal. If you want a holiday dessert, you can’t go wrong with a Christmas pudding recipe.

 

Looking for a Christmas Pudding Recipe? Here are 5 Delicious Ones

When people think of Christmas, they don’t always think of pudding, especially in the United States. But, having Christmas pudding is actually a delicious and sweet way to end any holiday meal. But, it is not always easy to find a Christmas pudding recipe that is both delectable and easy to follow. Here, we take you through three recipes for Christmas pudding that your guests will surely enjoy.

 

1. British Pudding

If you want to put a British spin on your Christmas dinner, why not try this classic pudding recipe? This English pudding will have you turning heads!

Ingredients:

• 2 large eggs
• 1 pound mixed dried fruit
• 1 cup beef or vegetarian suet, cut up
• 2/3 cup dark brown sugar
• 1 cup breadcrumbs, fresh
• 1/2 cup self-rising flour
• 1/2 cup candied fruit peel, mixed and chopped
• 1/4 cup brandy
• 1/4 cup chopped almonds
• 1 cooking apple, cored, peeled, and finely chopped
• 2 tbsp orange juice, freshly squeezed
• 1 tbsp lemon juice, freshly squeezed
• 1 tbsp orange zest
• 1/2 tbsp lemon zest
• 1 tsp mixed spice, ground
• 1 1/2 tsp cinnamon, ground

 

Directions:

1. Combine the dried fruit, candied peel, orange juice and zest, lemon juice and zest, and chopped apple in a large bowl. Pour in the brandy and mix well. Place a clean tea towel over the bowl and allow it to marinate for at least 2 hours. You can leave it overnight.
2. Lightly butter a pudding basin.
3. Sift the cinnamon, mixed spice, and flour in a large bowl. Add the breadcrumbs, sugar, suet, almonds, and brandy-soaked dried fruits. Mix well.
4. In a separate bowl, lightly beat the eggs and pour into the dry ingredients. Stir until you reach a soft consistency.
5. Pour the mixture into the buttered pudding basin. Using the back of a spoon, press the pudding mixture down gently. Cover the top with two layers of parchment paper and then a single layer of aluminum foil. Tie it all together with string, making sure it is secure. Loop the string around the basin and over the top.
6. Place a steamer over a saucepan with simmering water. Put the pudding basin in the steamer and allow it to cook for 7 hours. Add in more water as needed.
7. Once cooked, remove the pudding from the steamer and let it cool completely before unwrapping. Using a skewer, prick the pudding in a few places before splashing it with more brandy.
8. Cover it with parchment paper and tie it with string again.
9. Place it in a cool, dry place for 4 to 5 weeks before re-steaming and serving on Christmas day.

 

2. Warm and Sticky Figgy Pudding Recipe

Ingredients:

• For the pudding:
  • 2 eggs
  • 1 1/2 cups dried pitted dates, chopped
  • 1/2 cup dried figs, chopped
  • 2 cups water
  • 1 tsp baking soda
  • 3 1/2 oz butter, softened
  • 1 cup superfine sugar
  • 2 1/2 cups self-rising flour
  • 2 1/2 oz dark chocolate, grated
  • Ice cream or whipped cream, for garnish
• For the sauce:
  • 2 cups brown sugar
  • 2 cups heavy cream
  • 7 oz butter
  • Fresh figs, quartered, for garnish
  • Vanilla ice cream, optional
  • Whipped heavy cream, optional

 

Directions:

1. Preheat the oven to 350°F.
2. In a saucepan over medium heat, boil dried figs, dates, and water. Turn off the heat and add the baking soda. Stir well before allowing to cool for 5 minutes. Once cool, puree in a blender.
3. In a bowl, combine the butter and sugar using a hand mixer. Beat the eggs in before folding in the flour, pureed dates, and chocolate.
4. Butter 4 individual ramekins. Split the mixture between the 4 ramekins, making sure not to fill to the top. Bake in the oven for 20 to 25 minutes.
5. Once done, remove the ramekins from the oven and let them cool for 10 minutes. You can serve them as is or turn them over into plates.
6. To make the sauce, place the cream and sugar in a saucepan. Cook over low heat and let it simmer until the sugar fully dissolves. Turn up the heat and bring the mixture to a boil. Once it boils, lower the heat and let it simmer for 5 minutes. Add the butter and mix well.
7. Pour the sauce over each pudding. Garnish with fresh figs. You can also top it with vanilla ice cream or whipped cream if preferred.

 

3. Easy English Plum Pudding

If you want a simple recipe for Christmas pudding, this plum pudding is the way to go.

Ingredients:

• For the fruit:
  • 1 cup raisins
  • 3/4 cup currants
  • 2/3 cup golden raisins
  • 1/2 cup prunes, chopped
  • 1/3 cup dried apricots, chopped
  • 1 large apple, peeled, cored, and diced
  • 1/4 cup orange juice, freshly squeezed
  • 3 tbsp brandy
• For the cake:
  • 2 large eggs
  • 3/4 cup brown sugar
  • 2/3 cup all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 1/2 cup panko breadcrumbs
  • 1 tbsp molasses
  • 1 tbsp orange zest
  • 1/4 cup blanched almonds, chopped
  • 1 tsp baking powder
  • 1 tsp mixed spic

 

Directions for the fruit and pudding:

1. In a bowl, combine the fruit, orange juice, and brandy. Cover the bowl and set it aside for at least 1 hour. Stir every now and then until the fruit absorbs all the brandy.
2. Butter a pudding basin and line it with parchment paper. Cut a separate sheet of parchment paper and aluminum foil, big enough to fully cover the basin’s top with some spillover. Butter the cut parchment paper and make a one-inch pleat at the center. This will let the paper expand as the pudding rises.
3. In a large bowl, beat the butter until it lightens in color. Beat in the brown sugar until fluffy. Add the molasses and orange zest. Beat in the eggs one at a time, adding a tablespoon of flour with each one.
4. Add the rest of the flour, breadcrumbs, mixed spice, and baking powder. Fold until smooth and lump-free. Add the almonds and the brandy-soaked fruit before stirring well. Pour the batter into the pudding basin.
5. Place the buttered and cut parchment paper over the basin before placing the foil over that. Fold in the excess over the sides of the basin before securing everything with string. Make sure the edges are sealed. Then, tie a string across the top to make a handle.

 

Directions for cooking:

1. In a large Dutch oven, place a jam jar lid or heatproof saucer at the bottom. Place the pudding basin on top of the lid or saucer before pouring boiling water into the Dutch oven. The water should come up about halfway up the basin.
2. Cover the pot and bring the water to a boil. Reduce the heat and allow it to simmer for 4 hours. Do not let the water run dry. To test the doneness of the pudding, a skewer pricked through the middle should come out clean. The color should also be a rich dark brown.
3. Once done, remove the cover and allow the pudding to cool completely while still in the basin. Cut a new piece of parchment paper and place it over the top to cover it. Store the pudding in a cool, dry place for at least 4 weeks.
4. After 4 weeks, steam the pudding again for about 1-2 hours before serving.

 

4. Old Fashioned Carrot Pudding

Ingredients:

• 1/2 cup shortening
• 1 cup white sugar
• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• 3/4 tsp salt
• 1 tsp cinnamon, ground
• 1 tsp nutmeg, ground
• 1 cup carrots, grated
• 1 cup raisins
• 1 cup walnuts, chopped
• 3/4 cup white sugar
• 1 1/2 tsp cornstarch
• 1 pinch salt
• 1 1/4 cups hot water
• 3 1/2 tsp butter
• 3 1/2 tsp lemon juice
• 1 1/2 tsp vanilla extract

 

Directions:

1. Beat together 1 cup of sugar and the shortening until fluffy. Add the flour, cinnamon, nutmeg, cloves, salt, and baking soda. Stir until combined. Add the carrots, raisins, and walnuts.
2. Grease a pudding mold. Pour the pudding batter into the mold and cover the top with aluminum foil.
3. Pour a Dutch oven with 2 inches of water. Place the pudding mold inside and bring it to a simmer. On low heat, steam the pudding for about 4 hours.
4. In a separate saucepan, combine 3/4 cup white sugar, cornstarch, and butter. Pour in hot water, lemon juice, and vanilla extract. Cook over medium heat until the mixture thickens.
5. Once done, turn over the pudding onto a serving dish. Pour the warm lemon sauce over the top.

 

5. Sticky Toffee Pudding Cake

Ingredients:

• 1 3/4 cups dates, pitted and chopped
• 1 tsp baking soda
• 3/4 cup boiling water
• 1/3 cup butter
• 3/4 cup white sugar
• 2 eggs, beaten
• 1 1/8 cups self-rising flour
• 3/4 cup brown sugar
• 1/3 cup butter
• 2/3 cup evaporated milk
• 1 tsp vanilla extract

 

Directions:

1. Preheat the oven to 350°F. Spray a baking dish with cooking spray.
2. Mix the dates and baking soda in a bowl. Pour boiling water over the dates, just enough to cover them.
3. Beat together 1/3 cup of butter and white sugar until light and fluffy. Add the eggs and beat again until combined.
4. Add the date mixture and flour to the egg mixture. Fold until combined. Pour the batter into the baking dish.
5. Bake in the oven for 30 to 40 minutes until a skewer comes out clean. Remove from the oven and allow to cool slightly.
6. Over medium heat, bring to a boil the brown sugar, evaporated milk, and 1/3 cup butter. Reduce the heat and let it simmer for 5 minutes, stirring every now and then.
7. Remove the sauce from the heat and pour in the vanilla extract. Stir well. Pour the sauce over the pudding before serving.

 

A Happy Holiday Meal

Christmas pudding is a delicious dessert that can close any grand meal with flair. If you want the perfect Christmas pudding recipe, pick from one of these three, and you will have a truly unforgettable holiday dinner.

 

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