Christmas Pudding
- Total Time
- 8 hours 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups seeded muscat raisins
- ¼cup coarsely chopped mixed candied fruit
- ¼cup glaceed red cherries
- 1medium Granny Smith apple, peeled, cored and coarsely chopped
- 1small carrot, grated
- 2teaspoons orange zest
- 1teaspoon lemon zest
- ¼cup slivered blanched almonds
- 4tablespoons unsalted butter, cut into a ¼-inch dice
- ½cup whole wheat flour
- 1cup bread crumbs
- ¼cup dark brown sugar
- ¼teaspoon ground ginger
- ¼teaspoon freshly grated nutmeg
- Generous pinch ground cloves
- ¼teaspoon salt
- 2large eggs
- 2tablespoons orange juice
- 1tablespoon lemon juice
- 3tablespoons Cognac, plus ¼ cup warm Cognac
- 1sprig holly Devon cream-yogurt sauce (see recipe)
- Devon cream-yogurt sauce
Nutritional analysis per serving (10 servings)
284 calories; 11 grams fat; 5 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 42 grams carbohydrates; 3 grams dietary fiber; 26 grams sugars; 5 grams protein; 171 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine raisins, candied fruit, cherries, apple, carrot, orange and lemon zests, almonds and butter in a large bowl and mix well.
- Step 2
Combine flour, bread crumbs, sugar, ginger, nutmeg, cloves and salt in a small bowl; stir to mix, and add to fruit mixture.
- Step 3
Lightly beat eggs with orange and lemon juices and 3 tablespoons Cognac in small bowl. Pour over pudding mixture; blend with fingers.
- Step 4
Lightly grease a 1-quart pudding basin with vegetable oil and line the bottom with a greased circle of wax paper cut to fit. Pack the pudding mixture into the prepared basin; cover with another fitted and greased wax paper circle. Cover basin with a dampened towel, securing it by tying with kitchen twine.
- Step 5
Place basin on a rack in a 5-quart saucepan. Add 10 cups water and set over high heat. Bring to boil, cover, reduce heat and simmer 8 hours; add hot water when necessary.
- Step 6
Remove basin from water and cool to room temperature. Remove the towel and top circle of wax paper. Run sharp knife around inside edge of basin. Invert onto a platter.
- Step 7
Ignite warm Cognac and pour it over the pudding. As flame dies, top with holly. Serve immediately with Devon cream-yogurt sauce on side.
Private Notes
Comments
This was a great recipe, and easy to make some substitutions. Didn't have a apple so used some chunky cranberry sauce; skipped the cherries and added walnuts; substituted port for cognac. Strong flavors... a little goes a long way when serving. Vanilla ice cream was perfect alongside!
Sarah you can make this 4 to 5 weeks ahead of time. Store in a cool, dry place until Christmas Day and reheat by steaming again for one hour.
Hello: Does anyone know if you can make the pudding ahead of time?
This was a great recipe, and easy to make some substitutions. Didn't have a apple so used some chunky cranberry sauce; skipped the cherries and added walnuts; substituted port for cognac. Strong flavors... a little goes a long way when serving. Vanilla ice cream was perfect alongside!