7-cup Christmas pudding

7-cup Christmas pudding

  • 1
  • 2
  • 3
  • 4
  • 5
(13 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 2 hrs, 45 mins - 3 hrs Including steaming

Skill level

Easy

Servings

Serves 8 - 10

A classic light, spiced Christmas pudding - so simple you don't even need any kitchen scales

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
685
protein
6g
carbs
92g
fat
35g
saturates
22g
fibre
2g
sugar
38g
salt
1.04g

Ingredients

  • 1 cup raisins
  • 1 cup sultanas
  • 1 cup self-raising flour
  • 1 cup finely grated butter (about 115g/4oz)
  • 1 cup fresh brown breadcrumbs (from around 4 thick slices of bread)
  • 1 cup light muscovado sugar
  • 1 cup mixed nuts, chopped plus extra to decorate
  • 1 tsp ground cinnamon
  • 1 tsp groud mixed spice
  • 1 cup milk
  • 1 large egg
  • butter, for greasing

For the butterscotch sauce

  • 85g butter
  • 100g light muscovado sugar
  • 200ml double cream
  • 1 tsp vanilla extract

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. For the pudding, empty the first six cups and the nuts, if using, into a mixing bowl with the spices, then stir in the milk and egg. Once well combined, tip into a buttered 1.5 litre pudding bowl.
  2. Cover with a double layer of buttered foil, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the bowl. Steam, covered with a lid, for 21⁄2 hours. Check the water level during cooking, topping up if necessary. If you are preparing this pudding ahead, remove the foil, let it cool slightly, then wrap in cling film and then fresh foil. If you are serving it immediately, unwrap and invert onto a deep plate.
  3. For the sauce, put everything in a pan and bring slowly to the boil, stirring. Allow to bubble away for 2-3 minutes, still stirring, until the sugar has dissolved and the sauce is pale caramel in colour and slightly thickened. Remove from the heat. Pour the sauce over the pudding and decorate with the whole mixed nuts.

Recipe from Good Food magazine, December 2003

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
rodrigomac's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This will now be my Xmas pudding I soaked the fruit in sherry was a favourite with my guests who don't usually eat Xmas pudding, won't use butterscotch sauce next time

Kelly Brogan's picture

I have used this recipe for the last 2 years now and my family can't get enough of it. Everyone said how lovely it was and the best Christmas pudding they had tasted

sxmscorpio's picture

This was a very nice pudding - more like a spotted dick with Christmas pudding spices. Very easy to put together and tastes great. Won't replace my Christmas pudding but a nice new dessert to add to my repertoire.

clarejackson's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very popular in our house - the whole family is converted to this as our new christmas pudding. Lots of leftovers with 6 adults eating it - it would have fed 10 if necessary.

daviesaj7's picture

If grating the butter is a faff, try freezing it first, or simply whizz it up from cold with the flour in the processor in the same way that you would if making pastry -(to the breadcrumb consistency)

whitechoco84's picture

1 cup milk = 240 ml

whitechoco84's picture

1 cup raisins = 115 g etc.
115 g
125 g
115g
75g
185g
115g

elainebrooks3's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this recipe for the first time last Christmas. Everyone loved it, even the 'die hard traditional pudding man' prefered it. I shall be making it again this Christmas. It is so much lighter than the usual very rich Christmas pudding but still full of flavour.

melovecookie's picture

I need a bit of help! Do I turn it out before wrapping if I'm not using immediately? And how long and what method do I use to reheat it?

cath34980's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this last year and will make it again today - I much prefer the lighter puddings - this one doesnt lack in taste and is so easy to make.

marthamydear's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Fantastic recipe! Made this last year for Christmas, my first pudding, and it came out just fine...sauce was luscious, even reheated I didn't have access to any "mixed spice" (live in US), so made up a mixture based on a recipe I found on Food.com. No pudding basin, so used a bundt pan, hahahaha! :)

Thanks so much for posting this, just delicious.

joanannet's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Excellent, lighter-than-normal Christmas pudding......had our first serving on Christmas Day and kept the remainder in an airtight tin. We've enjoyed the last serving tonight with some brandy cream I'd forgotten about in the back of the freezer.....delicious! What a treat on a dreary January evening!

imbrennan's picture

I quite agree with jimbo.

Although I haven't made this recipe yet I am in the USA at the moment on holiday. You have listed cups (as per USA recipes) but then put the sauce recipe ingredients in grams whereas Americans still use ounces.

It seems to be half of one type of measurement and half of another! (And from what I can see over here the cup sizes sometimes vary too).

Surely someone could take the time to convert these ingredients so that everyone both in the UK and USA could make this lovely recipe.

deronda's picture

I absolutely agree with 'jimbo'... lets have ounces ALSO equivalent times 4 microwaving...I always do my old recipe in a micro with NO probs.

jimo38's picture

Why don't you put conversions from 'cups' to oz or grams ? for us less experienced cooks, and cooks that don't understand recipes from the USA?

I can't do this! but it doesn't make me a bad cook!

icingonthefairycake's picture
  • 1
  • 2
  • 3
  • 4
  • 5

i hate christmas cake, pudding and mince pies, so when i made this last year (for a family new year dinner) i was not planning on trying it. then everyone started talking about how nice it was, this year i have been asked to make them as christmas pressies for everyone. i do have to say tho i replaced the fruit in the recipe with dried figs, berries and sour cherries and added a good splash of rum too.

lukeybaby1's picture

I made this about 2 weeks ago. It was nice with a bit of cream but i definitely prefer a classic pudding. The brown bread was too overpowering for my liking. If i was to make this again i would definitely substitue 2 slices of bread for at least 250g fruit.

teddykins's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was a great pudding, however I made three of them. One was eaten straight away- great. The other two were kept for six weeks ahead of Christmas and they went mouldy. I think the lack of alcohol means they cant be preserved for that amount of time. If you make it for Christmas make it in the week before.

angiepopps's picture
  • 1
  • 2
  • 3
  • 4
  • 5

fantastic. so easy to make and the first time i had ever steamed a pudding. absolutely delicious, so much nicer than normal xmas pud. i shall be making it again next year for sure.

mhshifflett's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Owning a tea room in Virginia, I have made this recipe 6 or 7 times during December and it's been a great success! I'd never made a steamed pudding before but did have a mold to use. Most days, my customers would order the entire pudding during our lunch hours. A great addition to my dessert menu.

Pages

Questions

Tips