7-cup Christmas pudding

7-cup Christmas pudding

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

Difficulty and servings

Easy

Serves 8 - 10

Preparation and cooking times

Preparation time

Prep 2 hrs 45 mins - 3 hrs

Including steaming
Vegetarian Freezable

Vegetarian

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.

Per serving

685 kcalories, protein 6g, carbohydrate 92g, fat 35 g, saturated fat 22g, fibre 2g, sugar 38g, salt 1.04 g

Recipe from Good Food magazine, December 2003.

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Latest comments and suggestions

  • 15 February 2008

    Bones rated and commented on this recipe

    5 stars

    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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  • 28 February 2008

    KazzaRecipes rated and commented on this recipe

    5 stars

    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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  • 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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  • 26 December 2008

    Margaret rated and commented on this recipe

    5 stars

    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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  • 28 December 2008

    angiepopps rated and commented on this recipe

    5 stars

    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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  • 10 January 2009

    Teddykins rated and commented on this recipe

    3 stars

    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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  • 21 January 2010

    Andie rated this recipe

    5 stars

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  • 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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  • 13 November 2010

    icingonthefairycake rated and commented on this recipe

    4 stars

    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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  • 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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  • 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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  • 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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  • 27 January 2011

    joanannet rated and commented on this recipe

    5 stars

    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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  • 01 December 2011

    MarthaMyDear rated and commented on this recipe

    5 stars

    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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  • 01 December 2011

    cath34980 rated and commented on this recipe

    5 stars

    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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Difficulty and servings

Easy

Serves 8 - 10

Preparation and cooking times

Preparation time

Prep 2 hrs 45 mins - 3 hrs

Including steaming
Vegetarian Freezable

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

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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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