Christmas pudding with citrus & spice

Recipe uploaded by

Sara Buenfeld

5 ratings

Recipe by Sara Buenfeld

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1. Mix the fruit, almonds, citrus zests and the carrot with the brandy and orange liqueur in a large mixing bowl. Cover and leave to soak overnight.
2. Mix all the dry ingredients together, then add to the soaked fruit mixture. Grate in the butter, then add the eggs and stir. Don't forget to make a wish!
3. Grease a 1.5-litre pudding basin with butter and line the base with greaseproof paper. Spoon in the mixture, press down well and make a hollow with the back of the spoon in the centre. Cover the surface with a round of greaseproof paper, then cover the bowl with double-thickness greaseproof paper and foil and tie at the rim with string. Lower the pudding into a pan with an upturned saucer in the base, then fill with water until it comes halfway up the sides of the bowl. Steam for 6 hrs, topping up with water as necessary.
4. Alternatively, steam in the oven. Stand the pudding basin in a roasting tin filled with water, then cover with a tent of foil and cook for the same length of time at 160C/fan 140C/gas 3. Check roasting tin occasionally as the water may need to be topped up.
5. To store, allow to cool, then store in a cool, dry cupboard. The pudding will keep for up to a year.
6. On the day, steam for 1 hr before turning out, decorating with holly and serving with extra-thick double cream or vanilla ice cream. Alternatively, try my Orange custard cream (below).

Orange custard cream

Whip 285ml double cream with the grated zest ½ orange until it holds its shape. Fold in a 500ml tub fresh vanilla custard and serve.

PER SERVING

596 kcalories, protein 7g, carbohydrate 92g, fat 20 g, saturated fat 10g, fibre 0g, salt 0.89 g

Latest comments and suggestions

• Katherine

  10 November 2008

  Katherine rated and commented on this recipe

  

  I also added chopped dates,prunes & apricots together with flaked almonds as well as whole. The only part that got the better of me was the grated butter - I used my processor grater and there was butter everywhere! During the cooking the smell in my kitchen was fab!

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• kategoodfood

  21 November 2008

  kategoodfood commented on this recipe

  If you have a slow cooker its great to cook pudding in that. Just add water to dish then put pudding in you can leave for hours without having to keep checking it. Also cheap to cook this way!

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• ka

  22 November 2008

  ka commented on this recipe

  I would like to try this with small ramekins, any idea of how long i would have to let it steam then?

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• Carla

  25 November 2008

  Carla commented on this recipe

  I made this recipe this week and it was absolutely delicious!! If you use a block of butter and make sure it is frozen first then grate it with a cheese grater, it grates just like cheese would. I don't normally like Christmas Pudding, but this one was delicious!! Even if I do say so myself!!LOL

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• Laura Jane

  01 December 2008

  Laura Jane commented on this recipe

  I cooked this pudding in my slower cooker overnight (approx 8 hours). Turned out great.

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• mandster

  23 December 2008

  mandster commented on this recipe

  HELP! I've just made this but it doesnt look dark like the recipe. I steamed it for 6 hrs in a pan but I'm wondering if I need to cook it some more or maybe try it in the oven???? Can anyone advise please? Or do I need to go buy a spare xmas pudd in case it doesnt taste right??? I've never made a steamed pud before so any advice very welcome! Thanks!

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• shez

  27 December 2008

  shez rated and commented on this recipe

  

  Used some figs in mine instead of all the usual dried fruit and nice to have the cherries in for a change too. Was very nice but not as citrussy as I thought it would be. All went on the big day though. The butter stumped me too - what a nightmare!

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• Sue

  29 December 2008

  Sue commented on this recipe

  Cooked this as my first ever home made Xmas pud. Excellent - not too dark or heavy - judged just right by everyone who tried it. I too had frozen butter and used the big hole cheese grater - it is a tad messy but grated ok.

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• Sue

  29 December 2008

  Sue rated this recipe

  

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• Shirley

  29 December 2008

  Shirley rated and commented on this recipe

  

  This year [2008] I used this recipe instead of the one my mother had used and I had carried on using out of habit and because it was always enjoyed by the family. I personally have never been very fond of Christmas puddings but after tasting this pudding I have to admit I am totally won over and can't wait to make another !!It was a 100% success with everyone on Christmas Day.Well done Sara for an absolute winner. {If you grate the butter straight from the freezer and keep dipping it into the flour and mixing in at the same time it's not too bad a job]

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• ka

  31 December 2008

  ka commented on this recipe

  Best ever, dont worry about the colour. Its a lighter colour then the ones ive made or bought before and much more lighter to eat .

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• Hanmat

  11 October 2009

  Hanmat rated and commented on this recipe

  

  Made this last year for Christmas dinner and it was absolutely wonderful. I am not a great fan of Christmas pudding but loved this, as did everyone else. My only complaint is the size of it - could this be made into two smaller ones? How long would these have to be cooked?

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• Valerie

  18 November 2009

  Valerie commented on this recipe

  I really fancy making this pudding but not as one large pudding would prefer making different sizes. like Hanmat I'd like to know how to adjust the steaming times any advice anyone Please.

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Ingredients

• 175g each raisins , currants and sultanas
• 140g whole glacé cherries
• 50g mixed peel
• 50g whole blanched almonds
• zest 1 orange and 1 lemon
• 1 medium carrot , peeled and finely grated
• 150ml brandy
• 50ml orange liqueur, such as Grand Marnier
• 175g light muscovado sugar
• 175g fresh white breadcrumbs
• 125g self-raising flour
• 1 tsp mixed spice
• ¼ tsp grated nutmeg
• 175g butter , frozen
• 2 eggs , beaten
• butter , for greasing
• holly sprig, to decorate

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Difficulty and servings

Serves 10

Preparation and cooking times

Cook min 6 hrs

Vegetarian

Ingredients

• 175g each raisins , currants and sultanas
• 140g whole glacé cherries
• 50g mixed peel
• 50g whole blanched almonds
• zest 1 orange and 1 lemon
• 1 medium carrot , peeled and finely grated
• 150ml brandy
• 50ml orange liqueur, such as Grand Marnier
• 175g light muscovado sugar
• 175g fresh white breadcrumbs
• 125g self-raising flour
• 1 tsp mixed spice
• ¼ tsp grated nutmeg
• 175g butter , frozen
• 2 eggs , beaten
• butter , for greasing
• holly sprig, to decorate

PER SERVING

596 kcalories, protein 7g, carbohydrate 92g, fat 20 g, saturated fat 10g, fibre 0g, salt 0.89 g

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