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 21-40

  • Binder photo smitty

    05 December 2010

    smitty rated and commented on this recipe

    5 stars

    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)

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  • Binder photo Claire Wood

    12 December 2010

    Claire Wood rated and commented on this recipe

    5 stars

    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.

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  • Binder photo janewebb

    27 December 2010

    janewebb rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Abigail Higgs

    29 December 2010

    Abigail Higgs commented on this recipe

    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????

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  • Binder photo patilo

    31 December 2010

    patilo rated and commented on this recipe

    5 stars

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

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  • Binder photo Dani

    03 January 2011

    Dani commented on this recipe

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

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  • Binder photo nattienoo

    10 March 2011

    nattienoo rated and commented on this recipe

    5 stars

    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.

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  • Binder photo patilo

    18 September 2011

    patilo commented on this recipe

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

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  • Binder photo Bev

    16 November 2011

    Bev rated and commented on this recipe

    5 stars

    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 .

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  • Binder photo joealessi

    21 November 2011

    joealessi commented on this recipe

    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.

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  • Binder photo joealessi

    21 November 2011

    joealessi commented on this recipe

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

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  • Binder photo tallalex

    28 November 2011

    tallalex rated and commented on this recipe

    5 stars

    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.

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  • Binder photo patilo

    27 December 2011

    patilo commented on this recipe

    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

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  • Binder photo Lawm01

    27 December 2011

    Lawm01 rated and commented on this recipe

    5 stars

    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.

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  • Binder photo sarah jane

    29 December 2011

    sarah jane commented on this recipe

    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

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  • Binder photo 2G

    18 February 2012

    2G rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Eli

    01 October 2012

    Eli commented on this recipe

    I have used this recipe for 5 years now and I have orderes from family and friends each year to make theirs! It is a sinmple and easy recipe and it smells divine and so festive when the fruits are soaking all night. The easiest Xmas pud I have made.

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  • Binder photo Sue

    07 November 2012

    Sue commented on this recipe

    hello, just read all of your blogs about cooking a Christmas pud in a slow cooker, I have just bought a Crock Pot slow cooker, there's no mentioning in the instructions about steaming! so my question to you all is ...should i stand the pudding basin(which is china) on an upturned plate so the basin does'nt crack? Also...does anybody know how long you can keep uncooked Xmas Pud mixture before cooking, not sure if I have the time this weekend to watch the water levels for 8hrs!!! lol

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  • Binder photo childminder

    10 December 2012

    childminder rated and commented on this recipe

    5 stars

    Just made this for Christmas dinner this year and it smells lovely! Did not add nuts as my kids don't like them, but used everything else! The truth will be in the eating on Christmas Day, but tried the licky bowl before washing up and the misture was very yummy! Nice for a change to not have suet in like a traditional pud! Great and easy to make with lots of alcohol! You can't beat a home made Christmas Pud!

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  • Binder photo Lynn

    25 December 2012

    Lynn commented on this recipe

    Have never made a successful Christmas pudding before - this was amazing well worth all the steaming! only thing I missed out was the nuts but it was still great - will be a firm favourite every year now

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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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