The BBC Good Food logo
Christmas pudding with citrus & spice

Christmas pudding with citrus & spice

By
A star rating of 4.9 out of 5.47 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Cook:
    • 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

  • Freezable
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal596
fat20g
saturates10g
carbs92g
sugars69g
fibre0g
protein7g
low insalt0.89g
Advertisement

Ingredients

  • 175g each raisin, currants and sultanas
  • 140g whole glacé cherry
  • 50g mixed peel
  • 50g whole blanched almond
  • 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 breadcrumb
  • 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

Method

  • STEP 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.

  • STEP 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!

  • STEP 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.

  • STEP 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.

  • STEP 5

    To store, allow to cool, then store in a cool, dry cupboard. The pudding will keep for up to a year.

  • STEP 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 TIPS
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.

Goes well with

Recipe from Good Food magazine, December 2008

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.9 out of 5.47 ratings
Advertisement
Advertisement
Advertisement

Sponsored content