Friday, November 09, 2007

Christmas Pudding Recipe



This steamed Christmas pudding is flavoured with a hint of spice and packed with dried and glace fruits. We use raisins, sultanas, dried dates and glace cherries, but any combination of dried and glace fruits could be used.

Although the pudding can be served on the day it is made, we prefer to make it in advance as it becomes more moist and flavoursome over time. We serve the pudding hot with custard.

Serves about 14.

350g (2 cups) raisins
150g (3/4 cup) sultanas
150g dried dates, chopped
100g glace cherries, chopped
1 small (about 130g) green apple, peeled and grated
50ml (2 1/2 tablespoons) rum, brandy or sherry
170g butter, softened
170g (3/4 cup, firmly packed) brown sugar
3 large eggs (we use eggs with a minimum weight of 59g)
1 tablespoon (30g) golden syrup
225g (1 1/2 cups) plain flour
3/4 teaspoon bicarbonate of soda
1 teaspoon mixed spice

Stir raisins, sultanas, dates, cherries, apple and rum together in a large bowl until combined, and then set aside until required.

Cut a piece of aluminium foil and a piece of non-stick baking paper both about 50cm long and 30cm wide. On a flat surface, place the paper on top of the foil and align the edges. Fold a 5cm wide pleat in the centre of the paper/foil running parallel to the shorter side. The paper/foil is used to cover the pudding while it cooks and the pleat allows for expansion.

Very generously grease a 1.5 litre (6 cup) capacity pudding basin with butter. Cut two strips of baking paper about 2.5cm wide and 50cm long. Press one strip across the base and up the sides of the basin so that the ends overhang on opposite sides of the basin. Repeat with the second strip, placing it at right angles to the first strip. These paper strips are used to help remove the cooked pudding from the basin. Line the base of the basin with a circle of non-stick baking paper (the circle should be placed over the strips).

Using an electric mixer or electric hand-held beaters, beat the butter and brown sugar together in a large bowl until pale and creamy. Stop the machine occasionally and use a spatula to scrape down the side and base of the bowl. Add the eggs, one at a time, beating for about one minute after each addition. Add the golden syrup with the last egg. The mixture may look curdled at this stage.

Sift flour, bicarbonate of soda and mixed spice together into the bowl with the butter mixture. Stir until combined. Add the flour and butter mixture to the bowl with the fruit and stir until well combined.

Spoon the pudding mixture into the prepared pudding basin, firmly pushing the mixture down with the back of the spoon to ensure that there are no air pockets. Smooth the surface of the pudding with the back of the spoon.

Place the prepared baking paper and foil over the basin with the baking paper side down. Mould the foil/paper down against the sides of the basin to form a lid. © exclusivelyfood.com.au

Secure the lid by firmly tying a double-thickness of kitchen string just under the rim of the basin.

Trim off excess paper/foil so that only 2cm extends below the around-basin string. Enclosing the baking paper, scrunch the 2cm of foil up to form a good seal to prevent any water from coming in contact with the pudding.

Cut a 120cm long piece of string and fold in half. Tie one end of the double-thickness piece of string to the string tied around the basin. Tie the loose end of the double-thickness string to the opposite side of the around-basin string. This forms a handle that you can use to lift the pudding. Repeat the procedure to make another handle at right angles to the first one.

Place an upturned saucer (don't use your best saucer as it may discolour) or trivet on the base of a large boiler or very large saucepan. Stand pudding basin on saucer or trivet and pour enough boiling water into the boiler or saucepan to come halfway up the side of the basin. Do not allow any string, baking paper or foil to come in contact with the water.

Cover the boiler or saucepan with a tight-fitting lid (steam vent shut) and boil for 3.5 hours. Top up with boiling water, as necessary, to maintain the water level during cooking.

Using the handles, carefully remove the pudding basin from the boiler. Leave pudding to stand for 15 minutes.

Remove the string, foil and baking paper from the pudding. The pudding can be removed from the basin and served immediately or stored until required.

Removing from the basin
Run the blade of a knife around the inside of the basin, between the basin and the paper strips. Use the paper strips to pull the pudding away from the basin, helping to loosen the pudding. Wearing rubber gloves, hold a plate on the top of the pudding basin and invert. Lift the basin away from the pudding. If the pudding doesn't release from the basin, repeat the removal procedure. When the pudding releases, remove the circle of baking paper from the top of the pudding.

Storing
The pudding can be left in the basin and stored in the refrigerator, or removed from the basin and stored in the refrigerator or freezer.

To store in the basin, use fresh paper/foil to cover the pudding as before, but without pleating the baking paper/foil. Refrigerate until required.

To store out of the basin, remove from the basin, following the removal instructions above. Allow the pudding to cool completely then tightly wrap in plastic wrap and place in an airtight container. Store in the refrigerator or freezer until required.

Reheating
Thaw frozen pudding for two days in the refrigerator. Remove pudding from refrigerator on the day of serving and set aside in a cool place until required. Pudding can be reheated in the microwave or reboiled.

Reboiling: If the pudding has been removed from the basin and wrapped in plastic wrap, you will need to remove the plastic wrap and return the pudding to the basin. Cover pudding and make handles using the same method as above (it is not necessary to pleat the paper/foil). Boil pudding, using above method, for 1 hour.

Remove the string, foil and baking paper and follow above directions for removing from basin (if applicable).

Serving
Cut hot pudding into wedges and serve with custard, cream, ice cream, brandy butter etc.
© www.exclusivelyfood.com.au


30 Comments:

Blogger isparkle50 said...

This pudding looks delicious and I would also suggest using leftovers for your Christmas truffles

14/11/07 6:25 pm  
Anonymous milkybubsmum said...

Looks delicious! Do you have a brandy butter recipe? I've lost mine but remember cooking it in a saucepan and that it was very rich and yummy (also perfect with vanilla ice cream!)

4/12/07 11:12 am  
Blogger Amanda & Debbie said...

Hi Milkybubsmum,

Unfortunately, we don't currently have a recipe for brandy butter. Here are some recipes that might be suitable.
Brandy Butter
Brandy Sauce
Brandy Cream

13/12/07 9:28 am  
Anonymous Natalie said...

Hi, l am considering making this pudding for Christmas and would prefer to make it in advance. How long can it be stored in the fridge or am l'm better to freeze it?
Thanks

30/10/08 7:25 pm  
Blogger Amanda and Debbie said...

Hi Natalie

It would be fine to make the Christmas pudding now and store it in the refrigerator until Christmas.

28/11/08 11:55 am  
Anonymous TraceyG said...

I'm thinking of using this recipe for Christmas, but would prefer to do it in muffin tins in a bain marie,would I need to make any alterations?

18/12/08 6:11 pm  
Blogger Amanda and Debbie said...

Hi TraceyG

You shouldn't need to alter any of the ingredient quantities. Unfortunately, we can't recommend a cooking time as we have never made Christmas puddings in muffin pans. If you make the mini puddings, please let us know how they turn out.

18/12/08 8:50 pm  
Anonymous Alison S. said...

Hi, Can I use this recipe for use in a steamer without any changes?
Thanks.

20/12/08 5:57 pm  
Anonymous Anonymous said...

Absolutely the best chrissy pudding Ive come across (and I know my way around a good pudding!).
So moist, but not overly dense- just perfect.
I soaked the fruit overnight (minus the apple, which I added before cooking).
If you are looking for the be all and end all of chrissy puddings, this is it.

4/1/09 2:41 pm  
Blogger Amanda and Debbie said...

Hi Alison S.

Do you mean a pudding steamer, or a bamboo steamer/general food steamer etc?

15/1/09 9:06 pm  
Anonymous Anonymous said...

Thanks for the fabulous recipe. It was my first attempt at a Christmas pudding and my family said it was the best they'd ever had! Maybe they were just being nice but it's definitely the best I've eaten.

7/2/09 10:37 am  
Anonymous Mandi said...

Thankyou, thankyou thankyou for your website!!! Both of you are very good to all us readers!
I have just made this recipe and its lovely.
I couldn't wait to eat it at christmas so now I have to make another pudding. I am so glad you have photos of each step it makes it very easy to follow.
Merry Christmas Amanda and Debbie

20/12/09 1:59 pm  
Anonymous Suzzanne said...

Absolutely delicious. I made 2 of them and everyone went back for more and wanted the recipe. Yummy with cream or custard....

29/12/09 9:00 pm  
Anonymous Cindy said...

This is absolutely the best recipe for a Christmas pudding I have ever tasted or made, and I am a Chef. Guaranteed to impress, especially with Brandy Anglaise and brandy butter. Sensational!

3/11/10 1:15 pm  
Anonymous Anonymous said...

Really is the best recipe around, I have just made it for the second year and can hardly wait till Christmas. Thankyou so much for the wonderfully comprehensive instructions, beautiful images, and for sharing it online. It's so successful and I haven't tasted a better Christmas pudding... ever!

18/11/10 7:23 pm  
Anonymous Anonymous said...

Can I steam this in a steam oven, do you think? I was thinking of using an oven proof deep round dish with a glass lid - worked perfectly for creme caramel, so I'm hoping that this will work too. Your pudding looks delicious!

5/12/10 8:57 pm  
Anonymous Chris B said...

I made this wonderful pudding only one week before christmas - it tasted fantastic and will use this very simple pudding recipe again. Thanks for sharing it.

27/12/10 7:08 am  
Blogger Anonymouse said...

Hello, wondering if it has to be stored in the fridge, or if i can keep it in an unheated room (cellar perhaps..). cheers
Alisa

1/11/11 9:09 am  
Anonymous Anonymous said...

Hi there, just wondering how much ahead of time can this pudding be made. Thanks

14/11/11 5:06 pm  
Anonymous Anonymous said...

Delicious! I made mini/individual boiled puddings instead of one big steamed pudding and they were a big hit on Christmas day! I added about 100g slivered almonds as I like nuts in Christmas pudding. Tali.

29/12/11 7:32 pm  
Blogger Chris K said...

This is the third recipe I have used from your site. Everything I have made has been faultless, this pudding included. It is light, tasty and is perfect with home made custard. I will make this again next Xmas. My first ever Xmas Pudding - the best I have tasted.

2/1/12 11:58 am  
Blogger Chris K said...

This was the first Xmas pudding I have made and the best I have ever tasted. Light, tasty without being too rich and loved by the crowd. Do yourself a favor and give this a go. Will be on my Xmas list again next year. Cxx

2/1/12 12:01 pm  
Blogger L said...

I made this pudding last year for Christmas and I am already getting orders to make more for this year's Christmas. The best pudding I have tasted, and alot cheaper to make than the store bought ones too.

17/9/12 10:37 am  
Blogger Christine Henderson said...

If I split the mixture between 2 smaller bowls how long should I cook them for, do you think?

29/11/12 8:29 am  
Anonymous Anonymous said...

This is the 4th year in a row I've made this pudding, it is the yummiest pudding ever, sucsessful every time :)

9/12/12 1:22 pm  
Anonymous Kell D said...

Hi ladies can you use gluten free plain flour for this? Thanks :)

12/12/12 2:28 pm  
Anonymous Tara said...

Would this work with homemade fruit mince?
I have a large quantity of homemade fruit mince that i'm looking to use in a pudding and haven't been able to find a recipe or anything :(

12/12/12 3:04 pm  
Anonymous Anonymous said...

I have been making this pudding every year for 4 years now. It is so easy to make and so yummy! Everyone young and old in my family love this and look forward to it every year! I refuse to try any other recipes now that I've found this one!!!

23/12/12 5:09 pm  
Blogger Christine Henderson said...

Made it for the first time this year and can't wait to try it tomorrow!

24/12/12 7:11 am  
Anonymous Naomi said...

This pudding was divine, I made it about 3 weeks ahead of time and kept it in the fridge. Everyone commented on how good it was. Thank you so much for your amazing recipes, everything I have made of yours turns out perfect :)

26/12/12 10:42 am  

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