My easy Christmas pudding recipe is mixed with loads of dried fruit served with cold custard. It is a traditional Christmas dessert which is a must-have to finish off your Christmas meal.
Most of the traditional Christmas dishes that we have today are from the northern hemisphere where the Christmas season in those countries are very cold and have snow falling, ice skating and minus degree temperatures. As a child growing up, I always thought Christmas in all other countries have snow falling, sipping on hot chocolate and mulled wine and making snowmen. But I was wrong, now that I am in Australia, for us Christmas is during summer just like back home 30 degrees hot hahaha but living in France I was able to enjoy the white Christmas that I always dreamt about and heard about in books and movies. It was definitely an unforgettable experience. Now all this to say, the traditional Christmas dishes such as turkey, Christmas pudding was served in the cold climate that warms you up after eating, it is like eating stew and slow-cooked meat during winter to warm us up. I am never going to say no to a warm Christmas pudding, Christmas pudding is traditionally served warm with cold custard just blends in so well during the season.
When you look at Christmas desserts and sweets they are all made with dried fruit the reason being, during winter there are no fruits grown, so what they used was all fruits that can be preserved and stored. hence why even the Christmas pudding is made with dried fruits.
The history behind the Christmas pudding
The Christmas pudding known earlier as plum pudding is actually not made with plum but dried raisins which the British referred as plums. This dish dates back to the 14th century. This is traditionally made with 13 ingredients to represent Jesus and his 12 disciples and it is also referred as stir up Sundays and stirred from east to west to represent the wise men’s journey ( if you are not familiar with the story of the wise men, I highly recommend for you to to read it) after all Christmas is special when you have stories like this to tell and entertain your guests.
Christmas pudding Australia
What can I substitute Suet with?
With time evolving, there are a few variations done to the recipe. Traditionally suet is used to make Christmas puddings, but in Australia, I was unable to find suet, therefore I have opted for butter, I have never made this with suet so I wouldn’t be able to tell the difference, but I can assure you the Christmas pudding made with butter is absolutely delicious.
Now for me, Christmas is all about the booze hahaha, I buy One bottle of brandy and half is gone, just me sipping on it hahaha that is the spirit of Christmas. Well at least for my family Christmas was the time, the young, the old that all drank for Christmas. The brandy sips definitely get me to Christmas spirit.
How to cook Christmas pudding
Traditionally, the Christmas pudding is steamed (boiled) on top of a stove in a large pot with water, and that is the only way I recommend. It is long but that’s the best way.
How long to cook the steam Christmas pudding
Christmas pudding cooked in a water bath takes at least 4- 4 1/2 hours. Do not rush the process and look for short cuts as it necessary to give ample time for the pudding to steam.
When should you make Christmas pudding?
The earlier the better it is, as the flavours need time to develop. Also you definitely would want to make this earlier because there is a lot of things to do closer to christmas and the desert is one less thing to worry about. Make it at least 3-4 weeks ahead.
How to store christmas pudding
Now it depends what type of season you are in. if you are in the winter season and it is cold, store it in a cool dry place away from the sunlight and heat. But if you are in a hot warm place like where I am in Australia, then store it in the fridge, the reason why I say to store it in the fridge is that you anyway have to steam it to serve it.
How to reheat Christmas pudding
The same way you cooked the pudding ( water bath steaming) is the same way you reheat it. you can also do it in the microwave, cover the pudding with a cling wrap and microwave until really warm, but the heat of the microwave will be too harsh which can make the pudding dry, so I don’t recommend it.
How long to reheat christmas pudding?
Steam it for at least 1 hour- 1 1/2 hours, as it really needs to get warm
Christmas pudding sauce
Usually christmas pudding is served with cold custard sauce
Christmas pudding ingredients
Basically, the pudding is made with a lot of stone fruits, brandy, eggs to help the pudding to stick together, breadcrumb, citrus fruit, baking powder to help the rising process, a lot of spices, butter and sugar.
Mix peel 
Apricot chopped 
Dates chopped 
Dried cranberries chopped
What can I substitute Muscovado sugar and golden syrup with?
Muscovado sugar can be substituted with brown sugar or dark brown sugar and golden syrup with honey. The reason why I am using these two ingredients is that it gives that rich dark brown colour to the pudding.
Christmas pudding on fire
Usually, the Christmas pudding is Flambéd with brandy ( Culinary term for lighting up a dish with fire and alcohol) to give a bit of entertainment and theatre at your Christmas table. Simply heat 50 ml of brandy in a stainless steel ladle (on open flame either the stovetop or a candle) then tilt the ladle, so it catches on fire then pour the brandy that is flaming on the Christmas pudding, this will keep the pudding illuminated and on fire for about 1 minute.
To get the best results, make sure to use a good quality brandy, as the low-quality brandy has a lower alcohol percentage and will not fire up.
You can also check my other Christmas food recipes here
Watch how to make easy Christmas pudding recipe
Step by Step recipe how to make easy Christmas pudding recipe
Equipment
- Heatproof bowl
- Mixing bowl
- Wooden spoon
- Big saucepan ( to steam )
- Baking paper, foil paper, thread
Ingredients
- 150 g Dates Chopped
- 150 g Dried Apricots Chopped
- 75 g Caramelised ginger Chopped
- 150 g Dried cranberries
- 150 g Raisins
- 150 g Butter Unsalted
- 150 g All-purpose flour
- 75 g Breadcrumbs
- 200 ml Milk Fresh
- 1 Egg
- 1/2 Orange juice and zest
- 1 tsp Baking powder
- 2 tbsp Golden syrup or honey
- 150 g Muscovado sugar
- 1 tsp Allspice powder
- 1 tsp Nutmeg powder
- 1 tsp Cinnamon powder
- 30 g Brandy
Instructions
- Into a large bowl add all ingredients.Make sure to use the zest of the orange and also squeeze 1/2 of the orange into the mixture
- Mix all ingredients with a wooden spoon or using your hands, until well combined togeather
- Use a deep bowl that is heatproof ( 1.3 L deep bowl) apply butter using a brush generously. Add a circle of greaseproof paper on the bottom before adding the pudding mixture in.It is very important to apply butter to the bowl well, for the pudding to unmould
- Pour the pudding mixture into the heatproof bowl. Secure the top with a greaseproof paper, then tightly secure it with aluminium foil. using a piece of string tightly tie the string around the bowl. It is very important the pudding is secured well with foil, to prevent the water from going inside the pudding. ( watch the video on how to wrap the pudding)
- Place a deep saucepan on medium fire, place the pudding bowl inside, carefully add water until it has just reached the pudding bowl, cover with a lid and steam for 4 – 4 1/2 hours. Make sure to check the water limit every hour.
- Once fully cooked unmould the pudding, by placing a plate on the top and turning the pudding upside down. Lift the bowl and it should come out very easily.
- If you like to flambe the pudding, check my article above on how to do that. Serve it warm with cold custard or even vanilla ice cream.
- If you like to make it prior and reheat on the day, check my reheating instruction on the article above.