7-cup Christmas pudding

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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.

Per serving

685 kcalories, protein 6g, carbohydrate 92g, fat 35 g, saturated fat 22g, fibre 2g, salt 1.04 g

Latest comments and suggestions

• Bones

  15 February 2008

  Bones rated and commented on this recipe

  

  As we live in New Zealand and have Xmas in the summer, the last thing we want is a really heavy Xmas pudding. I've been making this pud for about 4 years and it is the best. Everyone loves it including the kids and it is so easy to make. This year I had to make 2, as the first one I made about 3 weeks before Xmas was cooling on the bench when my son asked if could have some. I immediately said no but then couldn't get over the delicious aromas that were around so between the 4 of us we devoured the pudding over the next couple of nights. Naughty I know but we just couldn't help ourselves. I always serve this with custard (made with Birds custard powder that I have to get my mother-in-law to send to me in NZ!) made with half milk and half cream. Heaven Kind regards Tracy Telfer Whangarei New Zealand

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• KazzaRecipes

  28 February 2008

  KazzaRecipes rated and commented on this recipe

  

  I made this at Christmas as I thought it would be a slightly lighter pudding. I think the butterscotch sauce on this is amazing and so easy to make. The smell while cooking it is divine, and it is the easiest and most tasty pudding ever! Making individual ones of these just isn't enough, next christmas will be making 2!

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• patthomas

  05 December 2008

  patthomas commented on this recipe

  I made this when it first was in the magazine many, many years ago, must have been in the early 90's. My son pulled a face at it, but once tasted was completely hooked & I've made it many times since. the original recipe used suet instead of butter & I stick to that - easier than grating butter!

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• Margaret

  26 December 2008

  Margaret rated and commented on this recipe

  

  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.

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• angiepopps

  28 December 2008

  angiepopps rated and commented on this recipe

  

  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.

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• Teddykins

  10 January 2009

  Teddykins rated and commented on this recipe

  

  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.

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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

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Difficulty and servings

Serves 8 - 10

Preparation and cooking times

Prep 2 hrs 45 mins 3 hrs

Vegetarian

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

Per serving

685 kcalories, protein 6g, carbohydrate 92g, fat 35 g, saturated fat 22g, fibre 2g, salt 1.04 g

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