7-cup Christmas pudding

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• 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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• Andie

  21 January 2010

  Andie rated this recipe

  

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• Boscouk

  09 September 2010

  Boscouk commented on this recipe

  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.

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• icingonthefairycake

  13 November 2010

  icingonthefairycake rated and commented on this recipe

  

  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.

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• jimbo

  02 December 2010

  jimbo commented on this recipe

  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!

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• Deronda

  02 December 2010

  Deronda commented on this recipe

  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.

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• Irene's Food

  06 December 2010

  Irene's Food commented on this recipe

  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.

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• joanannet

  27 January 2011

  joanannet rated and commented on this recipe

  

  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!

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• MarthaMyDear

  01 December 2011

  MarthaMyDear rated and commented on this recipe

  

  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.

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• cath34980

  01 December 2011

  cath34980 rated and commented on this recipe

  

  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.

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http://www.bbcgoodfood.com/recipes/2310/

http://www.bbcgoodfood.com/recipes/2310/

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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, sugar 38g, salt 1.04 g

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