Christmas pudding with citrus & spice

Christmas pudding with citrus & spice

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(21 ratings)

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Cooking time

Cook: 6 hrs Prep 30 mins plus soaking overnight

Skill level

Easy

Servings

Serves 10

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

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
596
protein
7g
carbs
92g
fat
20g
saturates
10g
fibre
0g
sugar
69g
salt
0.89g

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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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).

Recipe from Good Food magazine, December 2008

Comments, questions and tips

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Comments

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tallalex85's picture
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Delicious! Doubled the recipe and split into three bowls which was a better size - used the same timings. Came out perfectly. Agree with the other comments, it was slightly lighter in colour than expected but very tasty.

joealessi's picture

Worry not, the swelling turned out to be nothing more than air..

joealessi's picture

Mine's in the pot right now, one hour left to go..
Make sure you tie the string tight, i don't know about anyone else's, but mine's swelling up quite a bit! Will have to slice it off on the day, so it can sit flat on the plate.

arddunol's picture
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I made this pudding last year .I have been using various recipes for many years , but this is by far the best I have tried . everyone thoroughly enjoyed it .

patilo33's picture
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A real winner with one and all even those who aren't pudding fans.

nattienoo's picture
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I've never cooked a Christmas pud before, but now will never buy one again. This was so professional, far superior than a shop bought one. Tastes very Christmassy! I took it round to everyone so they could try, all agreed it was so good. I added pure orange juice instead of orange liqueur, 50g of dried cranberries and i'm not keen on almonds so used pecans instead. I then steamed it in a glass basin covered with foil in my slow cooker for 10 hours. So moist. Can't wait for Christmas to cook it again. Next Christmas I will be making them to give as presents.

dsmith7000's picture
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Whole family loved this, even those who don't like Christmas pudding, all commented on how light it was.

patilo33's picture
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Used butter straight from the fridge. No problems.
Cooked in slow cooker.
Everyone rated it as the 'BEST' christmas pudding ever.

abigailhiggs's picture

I was wondering if anyone could help, I want to make this for Christmas and several members of my family want them made, but I don't want to be buying 6 pudding basins, can you turn them out and keep them for up to a year or will they not hold their shape or dry out????

janewebb's picture
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Made this for Christmas and it went down very well and very easily!!!!
It was lovely making one rather than buying and will definitely make this again!

claireparnell's picture
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I made this exactly as the recipe, the butter was a complete nightmare to grate. Might be worth trying grating it from chilled? I found the recipe enough to fill 4 600ml pudding dishes (that I got from Lakeland). I cooked mine in my slow cooker for about 8 hours. They were absolutely gorgeous, would definitely make again.

yvonne3009's picture
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WOW - just made this pud - a bit late for this year but thought I'd give it a go anyway. It wouldn't all fit into the pudding basin that I've got so I made another smaller one (decided it'd be a good tester). It was delicious. So different from the shop bought ones (in a good way). I used cointreau as my orange liqueur and dried mixed fruit rather than separate raisins, currents, sultanas and peel. The alcohol content was just right - not too overpowering as some shop bought ones can be. So glad I decided to give it a go - so easy too. ;o)

abigailhiggs's picture

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

mgsantiago's picture

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

wcarter's picture

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!!

laurac2009@sky.com's picture
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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.

dsmith7000's picture
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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!

lisafry743's picture

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.

welsheli's picture
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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.

vlees1's picture

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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