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Christmas pudding with citrus & spice

Christmas pudding with citrus & spice

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(24 ratings)

Cook: 6 hrs Prep 30 mins plus soaking overnight

Easy

Serves 10
A fruity pud, served with orange custard cream, makes the perfect end to the traditional Christmas meal

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal596
  • fat20g
  • saturates10g
  • carbs92g
  • sugars69g
  • fibre0g
  • protein7g
  • salt0.89g
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Ingredients

  • 175g each raisin, currants and sultanas
  • 140g whole glacé cherry
  • 50g mixed peel
  • 50g whole blanched almond
  • zest 1 orange and 1 lemon

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 medium carrot, peeled and finely grated

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 150ml brandy

    Brandy

    bran-dee

    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • 50ml/2fl oz orange liqueur, such as Grand Marnier

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 175g light muscovado sugar
  • 175g fresh white breadcrumb
  • 125g self-raising flour
  • 1 tsp mixed spice
  • ¼ tsp grated nutmeg
  • 175g butter, frozen

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 egg, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • butter, for greasing

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • holly sprig, to decorate

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).

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Comments (55)

jcrawley's picture
5

Excellent. I left out the nuts but it was still amazing. My parents made me make them a second one for January after they had demolished the first one. Did them in my slow-cooker for eight hours.

poppet1's picture

fantastic pud. First attempt at making a christmas pudding and I will certainly use this recipie again next year. Very easy to make. I used luxury dried fruit including glace pineapple and dried apricots and I omitted the mixed peel as we are not so keen on this. cooked the pudding in the oven in a bain marie as suggested. So easy. Pudding turned out a treat. Loved the whole cherries and nuts. Not too dark a pudding but rich enough.Went well with the orange custard which is a suprisingly good accompaniement served cold

lawm01's picture
5

I made this as two puds this year - a great success. I replaced the alcohol with orange juice and it came out very tasty, moist and not too heavy.

patilo33's picture
5

For the third year running this pudding got rave comments with a new audience. Pudding looks lighter than traditional Xmas pudding and the texture is lighter.
Added chopped hazlenuts -
Fed regulary with brandy the aroma is awesome.
Butter - just chopped up finely from the fridge- no problems.
A definite winner

tallalex85's picture
5

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
5

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
5

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

nattienoo's picture
5

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
5

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

patilo33's picture
5

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
5

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
5

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
5

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
5

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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