Chocolate, fruit & clementine Christmas pudding

Chocolate, fruit & clementine Christmas pudding

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

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 30 mins Cook: 2 mins Plus 3 days soaking

Skill level

Easy

Servings

Serves 6-8

This child-friendly pud by reader Julie Prior is a classic twist on the traditional Christmas pudding

Nutrition and extra info

Nutrition info

Nutrition

kcalories
474
protein
6g
carbs
68g
fat
22g
saturates
12g
fibre
2g
sugar
54g
salt
0.36g

Ingredients

  • 85g mixed fruits
  • 85g dried cranberries
  • zest and juice 2 clementines
  • zest and juice 1 lemon
  • 100g softened butter, plus extra for greasing
  • 100g dark muscovado sugar
  • 50g self-raising flour
  • 1 tbsp cocoa powder
  • 1 tsp mixed spice
  • 2 eggs, beaten
  • 1 eating apple, peeled, cored and grated
  • 50g fresh white breadcrumbs
  • 50g glacé cherries, roughly chopped
  • 85g dark chocolate chips

Buy Ingredients

Buy the ingredients for this recipe now via:

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

Method

  1. Soak the mixed fruit, cranberries and zests in the clementine and lemon juices for 3 days, stirring daily, keeping the bowl covered with a tea towel.
  2. Butter a 1-litre pudding basin and line the bottom with a greaseproof paper circle. Beat together the butter and sugar until pale and fluffy. Sift in the flour, cocoa and spice, then stir in before adding the eggs. Stir in the apple, soaked fruits and liquid. Add the breadcrumbs, cherries, and chocolate chips, mixing thoroughly.
  3. Fill the basin with the mixture, then cover with a double thickness of greaseproof paper, pleated in the middle. Cover this with a layer of foil, pleated in the middle, then tie tightly with string.
  4. Place the pudding in a large saucepan on a trivet or upturned saucer so it doesn’t touch the bottom, then fill halfway up the basin with hot water. Bring to a simmer, cover the pan, then cook for 2 hrs.

Recipe from Good Food magazine, December 2009

Comments, questions and tips

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

Comments

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

I forgot to mention that I used dried mango, dates and raspberries as the fruit as I dislike currants and raisons.

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

I did this recipe but instead of using Orange/Lemon juice I soaked the fruit in Cointreau, overnight!...The adults loved it and the children who never eat pudding anyway had the brownies.....

cutiegirl's picture

Is there a way of making this without the soaking time? I only have 1 day left! Thanks.

barnett5's picture

You might be able to freeze it. Then thaw, and steam for 2 hours like a normal Christmas pudding?

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

I made this when it was first in the magazine and have had it requested ever since. I have passed the recipe on to my sister who loves it.

jaynelongden's picture

I've just made this pudding with the addition of Brandy, howlong would you suggest to re-steam on christmas day??? looking forward to your reply.

thanks

hunterslight's picture

"Not too long in advance",but how long in advance can it be made? If it can't be in fridge for a week or so,does it freeze ?Re-heating times?

foodking's picture

Christmas Pud recipes without alcohol shouldn't be made too far in advance, because it's the alcohol which stops them going moldy.

cheekychook's picture

I too would like to know how well it keeps and for how long, can I make it now and then re-steam it?

basound's picture

Does this keep well? Can it be made now and then re-steamed for a couple of hours on Christmas Day?

Questions

Tips