Christmas pudding with citrus & spice

Christmas pudding with citrus & spice

A fruity pud, served with orange custard cream, makes the perfect end to the traditional Christmas meal

Difficulty and servings

Easy

Serves 10

Preparation and cooking times

Cook time

Cook 6 hrs

PREP 30 mins plus soaking overnight
Vegetarian Freezable

Vegetarian

Method

  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).
Try

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, sugar 69g, salt 0.89 g

Recipe from Good Food magazine, December 2008.

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Latest comments and suggestions

Results 1-20

  • Binder photo Katherine

    10 November 2008

    Katherine rated and commented on this recipe

    4 stars

    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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  • Binder photo 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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  • Binder photo 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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  • Binder photo 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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  • Binder photo 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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  • Binder photo 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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  • Binder photo shez

    27 December 2008

    shez rated and commented on this recipe

    4 stars

    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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  • Binder photo 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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  • Binder photo Sue

    29 December 2008

    Sue rated this recipe

    4 stars

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  • Binder photo Shirley

    29 December 2008

    Shirley rated and commented on this recipe

    5 stars

    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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  • Binder photo 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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  • Binder photo Hanmat

    11 October 2009

    Hanmat rated and commented on this recipe

    5 stars

    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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  • Binder photo 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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  • Binder photo Eli

    07 September 2010

    Eli rated and commented on this recipe

    5 stars

    I first made this christmas pudding 3 years ago. It was my first ever attempt at a christmas pudding and it was such a success that I make it every year now and have orders from family and friends for some this year !!! It is so so simple to make and so tasty. Everybody who eats it loves the whole cherries and nuts.

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  • Binder photo Lisalou

    17 October 2010

    Lisalou rated and commented on this recipe

    5 stars

    I made this last year and will now be making it every year. As per many of the previous comments, I am not a fan of Christmas pudding either but was converted by this recipe. It is light and delicious, whilst still being very fruity. I left out the almonds as I don't like them when cooked. I made one large pudding and one smaller pudding last time as there was loads of mixture, enough to feed the five thousand! So I am going to try halving the ingredients this year as I only have a small family.

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  • Binder photo Dani

    13 November 2010

    Dani rated and commented on this recipe

    5 stars

    This was the first time I have ever made a Christmas pudding so was a bit daunted by the prospect! I need never have worried... This was so easy to make and after the first 6 hours of steaming I had a little taste and it was delicious! Can't wait until Christmas to try it once It has matured properly. I didn't have any Orange Liqueor though so made it up with more brandy and added the juice of two oranges. Yummy!

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  • Binder photo Laurac

    21 November 2010

    Laurac rated and commented on this recipe

    5 stars

    I made this recipe 2 years ago and it came out really well. I made two puddings and kept the 2nd for last year. If anything it was even nicer and everybody loved it. This year I've made the recipe again and am looking forward to eating it at christmas.

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  • Binder photo wendyc

    28 November 2010

    wendyc commented on this recipe

    Have just made this pudding. Am a bit concerned because after almost 7 hours of steaming it looks just like it did before cooking. A scewer test suggest it isn't properly cooked. Help!!

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  • Binder photo mgsantiago

    29 November 2010

    mgsantiago commented on this recipe

    Could anyone let me know if i can make this pud ahead and freeze it? if so, for how long? many thanks!

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  • Binder photo Abigail Higgs

    29 November 2010

    Abigail Higgs commented on this recipe

    mgsantiago - It keeps for a year wrapped in the cupboard, so no need to freeze x

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Difficulty and servings

Easy

Serves 10

Preparation and cooking times

Cook time

Cook 6 hrs

PREP 30 mins plus soaking overnight
Vegetarian Freezable

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/2fl oz 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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PER SERVING

596 kcalories, protein 7g, carbohydrate 92g, fat 20 g, saturated fat 10g, fibre 0g, sugar 69g, salt 0.89 g

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