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British Christmas Pudding

British Christmas Pudding: Celebrate with a Rich Tradition

Experience the warmth of British Christmas Pudding, a festive centerpiece filled with rich flavors and tradition.
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Prep Time 30 minutes
Cook Time 6 hours
Cooling Time 2 hours
Total Time 8 hours 30 minutes
Servings: 8 slices
Course: DESSERTS
Cuisine: British
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding
  • 0.5 cup Butter Adds richness and moisture; substitute with margarine for dairy-free version.
  • 1 cup Dark Brown Sugar Provides deep sweetness and color; light brown sugar can be used if needed.
  • 1 cup All-Purpose Flour Gives structure; opt for gluten-free flour if needed.
  • 1 teaspoon Baking Powder Helps the pudding rise; ensure freshness.
  • 2 large Eggs Binds ingredients; can use flax eggs for vegan option.
  • 1 tablespoon Mixed Spice Adds warmth; make your own mix if needed.
  • 1 cup Fresh Breadcrumbs Creates base texture; use fresh, not dried.
For the Fruit Mix
  • 0.5 cup Sultanas (Golden Raisins) Sweet dried fruits; regular raisins can be used.
  • 0.5 cup Raisins Soaking in brandy overnight enhances flavor.
  • 0.5 cup Zante Currants Adds tartness; substitute with more raisins if preferred.
  • 1 medium Apple Grated for moisture; pear can be used instead.
  • 1 teaspoon Orange Rind Brightens flavor; lemon rind is a substitute.
  • 0.25 cup Fresh Orange Juice Adds juiciness; combine with extra brandy if needed.
  • 0.25 cup Mixed Candied Peel Optional; skip if not desired.

Equipment

  • pudding basin
  • mixing bowl
  • Electric mixer
  • Large pot

Method
 

How to Make British Christmas Pudding
  1. Prepare the Basin: Butter a pudding basin and line with parchment.
  2. Cream the Butter and Sugar: Beat butter and sugar until light and fluffy.
  3. Mix the Dry Ingredients: Add flour, baking powder, eggs, and mixed spice; stir to combine.
  4. Incorporate the Fruits: Fold in breadcrumbs, sultanas, raisins, currants, apple, orange rind, juice, and peel.
  5. Fill the Basin: Spoon mixture into pudding basin, smoothing the top.
  6. Cover for Steaming: Cover basin with buttered parchment and foil, securing tightly.
  7. Steam the Pudding: Place in pot with boiling water halfway up sides, steam for 6 hours.
  8. Cool and Store: Allow to cool completely and then store covered until serving.
  9. Reheat and Serve: Steam for 2 hours or microwave until hot; serve with warmed brandy.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 60gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 10IUVitamin C: 15mgCalcium: 5mgIron: 8mg

Notes

Garnish with extra orange zest for a bright flavor contrast. Ensure fresh breadcrumbs are used to maintain moisture.

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