Capture the spirit of the holidays with our Traditional Christmas Pudding recipe. This timeless dessert is a centerpiece of Christmas feasts, bursting with the warmth of spices, dried fruits, and brandy. Steamed to perfection and served with a luscious brandy butter or custard sauce, it's a sweet finale to your festive celebrations.
250 ml raisins (1cup)
250 ml brandy / sherry (1cup)
250 g butter (1cup)
250 ml sugar (1cup)
4 eggs
250 ml Cake flour (1cup)
10 ml bicarb (2t)
10 ml cinnamon (2t)
2 ml salt (1/4t)
2 ml ginger (1/4t)
2 ml nutmeg (1/4t)
1 tsp allspice
250 ml dates, chopped (1cup)
250 ml fresh breadcrumbs (1cup)
250 ml currants (1cup)
375 ml peacan nuts, chopped (1 1/2 cups)
375 ml raw carrot, finely grated (1 1/2 cups)
50 ml golden syrup (4 T)
15 ml grated lemon rind (3t)
15 ml grated orange rind (3t)
1Soak the raisins in the brandy/ scherry overnight.
2Cream the butter and sugar together very well.
3Add the eggs, singly, beating well after each addition.
4Stir in the sifted dry ingredients and mix well.
5Stir in the dates, crumbs, currants, nuts, carrot, syrup, rind and soaked raisins.
6Spoon the mixture into a greased 2 litre (8cup) pudding bowl (preferably metal)
7Place on a wire rack in a large saucepan and pour in boiling water to reach half way up the sides of the pudding bowel.
8Steam for 2 and a 1/2 to 3 hours or until well cooked - remembering to check the water level and refill if necessary.
9Allow to stand in the bowl for at least 20mins before removing.
10Serve hot with brandy butter or cream.
Tips
11To re-heat on Christmas Day, steam for 1 hour in the same way as above.
Place a tea towel over the top of the bowl before placing the lid on the saucepan as this absorbs condensation and prevents the pudding from going soggy.
Ingredients
250 ml raisins (1cup)
250 ml brandy / sherry (1cup)
250 g butter (1cup)
250 ml sugar (1cup)
4 eggs
250 ml Cake flour (1cup)
10 ml bicarb (2t)
10 ml cinnamon (2t)
2 ml salt (1/4t)
2 ml ginger (1/4t)
2 ml nutmeg (1/4t)
1 tsp allspice
250 ml dates, chopped (1cup)
250 ml fresh breadcrumbs (1cup)
250 ml currants (1cup)
375 ml peacan nuts, chopped (1 1/2 cups)
375 ml raw carrot, finely grated (1 1/2 cups)
50 ml golden syrup (4 T)
15 ml grated lemon rind (3t)
15 ml grated orange rind (3t)
Directions
1Soak the raisins in the brandy/ scherry overnight.
2Cream the butter and sugar together very well.
3Add the eggs, singly, beating well after each addition.
4Stir in the sifted dry ingredients and mix well.
5Stir in the dates, crumbs, currants, nuts, carrot, syrup, rind and soaked raisins.
6Spoon the mixture into a greased 2 litre (8cup) pudding bowl (preferably metal)
7Place on a wire rack in a large saucepan and pour in boiling water to reach half way up the sides of the pudding bowel.
8Steam for 2 and a 1/2 to 3 hours or until well cooked - remembering to check the water level and refill if necessary.
9Allow to stand in the bowl for at least 20mins before removing.
10Serve hot with brandy butter or cream.
Tips
11To re-heat on Christmas Day, steam for 1 hour in the same way as above.
Place a tea towel over the top of the bowl before placing the lid on the saucepan as this absorbs condensation and prevents the pudding from going soggy.
Traditional Christmas Pudding
