Christmas pudding recipe easy

Table of Contents

Traditional Christmas Pudding Recipe

The making of Christmas Pudding is a British tradition that goes back hundreds of years. In my own house growing up, Christmas dinner would not have been complete without a bowl of steamy hot pudding to finish the meal.

There are several types of Christmas puddings. Rich plum puddings are full of dried fruit, but oddly enough never plums, as in Old English many dried fruits went by the name of “plum.”

Figgy puddings are another Christmas treat, made popular as one of the verses of “We Wish You a Merry Christmas.” Unlike their plum cousins, they live up to their name and are actually made with figs.

Traditional Christmas pudding is often served with something known as “hard sauce.” This is a cold mixture consisting mainly of butter, sugar, cream, and vanilla, although I have seen at least one recipe incorporating egg yolk as well. The cold sauce would melt over the hot pudding to create a delectable sweet treat.

Our family Christmas Pudding is actually a carrot pudding. This is another popular variation, especially among British Canadians. Unlike its cousins above, it is most often served with a brown sugar sauce.

Although I did not find the original recipe among my great-grandmother’s collection, I do have the recipe for “Christmas Pudding” written in my grandmother’s hand with the word “Mother” inscribed in the corner. Unfortunately, the recipe for the brown sugar sauce of my childhood was lost when my grandmother passed on, as no one seems to have ever written it down. I attempted several recipes trying to recreate the flavor of my childhood and the recipe included below is the closest.

The recipe makes enough for two small puddings, or one large pudding. It freezes extremely well and is easy to reheat simply be re-steaming. I have changed the recipe only slightly from the original to incorporate butter instead of suet.

Resources:

Speaking of old-fashioned and Great Depression Era wisdom, recipes, and tutorials, my new book Hand Made: The Modern Guide to Made-from-Scratch Living is packed with them and so is all of the bonus items and 3 bonus teaching videos you get with it on how to make homemade doughnuts, sourdough starter and more, check it out here.

Instant pot-I am officially in love with my Instant Pot, like right up there with my Mason jars and Pressure Canner! If you don’t have an Instant Pot you can make this on the stove but seriously, the Instant Pot is amazing. And you can make steamed puddings in it, score!

Traditional Christmas Pudding Ingredients

  • ¾ cup softened butter
  • 1 cup brown sugar (I find this very sweet and personally use only ¾ cup)
  • 2 cups raisins
  • 1 cup grated carrot
  • 1 cup peeled and grated potato
  • 1 egg
  • 2 cups flour (this works just as well with gluten-free flour)
  • 1 tsp baking soda

Easy Christmas Pudding Recipe Instructions:

Cream butter and brown sugar until smooth. Add in raisins, carrot, potato and egg. Stir in flour and baking soda.

Grease 2 small glass bowls or one large bowl. Fill with pudding. Leave about an inch between the top of the pudding and the top of the bowl to give it room to rise.

Cover the bowl with a piece of parchment, followed by a piece of tin foil, secured with string. My grandmother used a clean piece of muslin instead of the parchment.

The pudding can be steamed in a double boiler, or you can place the pudding in a large pot, placing the pudding bowl on a small ramekin or mason jar ring to keep it off the bottom of the pot. Pour water in the bottom to no more than 1/3 of the way up the sides of the bowl.

Steam the pudding for 2 – 3 hours, or until a toothpick comes out clean. My small puddings are usually done at 2 hours, with a large pudding taking the full three. Add additional hot water to your pot as necessary to keep your pot from boiling dry.

Turn the pudding out onto a plate and serve hot with brown sugar sauce.

How to Make Traditional Christmas Pudding in an Instant Pot:

Pour 2 cups of water into the insert. Place the trivet in the insert, and put the uncovered bowl on the trivet. Create a foil sling to easily pull out the pudding from inside the Instant Pot.

Cover with lid, leaving the sealing valve open so it can vent and set to Saute function.

Once cooker starts to steam, if using an electric cooker, set to “Less Heat” Saute function. (If using Instant Pot, the “Adjust” button allows you to change Saute setting.)

Then steam the pudding for 15 minutes. After steaming, seal the release valve of cooker and turn off from Saute cycle, then set to high pressure for 35 minutes.

Once cycle is complete, if using an electric cooker, press Cancel and let naturally release for 30 minutes or up to 1 hour.

Carefully lift out the pudding using the foil sling (be careful, the sides of the pot will still be hot).

Run a knife around the top edge to help the pudding release from the sides of the bowl before inverting on a plate.

If you wish to freeze the pudding, leave it in its bowl and wrap well with plastic wrap. Thaw in the fridge and steam to reheat. We have had puddings survive in the freezer up to a year.

Brown Sugar Sauce

½ cup butter

1 cup brown sugar

1/3 cup milk or cream

1 tsp vanilla

Melt butter in a saucepan. Whisk in brown sugar and continue to stir constantly until boiling. Boil for two minutes. Remove from the heat and whisk in milk and vanilla. Return to the heat and stir constantly until the mixture once again comes to the boil. Thin with more milk or cream if necessary. Serve warm.

Scale 1x2x3x

  • ¾ cup softened butter
  • 1 cup brown sugar (I find this very sweet and personally use only ¾ cup)
  • 2 cups raisins
  • 1 cup grated carrot
  • 1 cup peeled and grated potato
  • 1 egg
  • 2 cups flour (this works just as well with gluten-free flour)
  • 1 tsp baking soda
  • Brown Sugar Sauce
  • ½ cup butter
  • 1 cup brown sugar
  • 1/3 cup milk or cream
  • 1 tsp vanilla

Instructions

  1. Cream butter and brown sugar until smooth. Add in raisins, carrot, potato and egg. Stir in flour and baking soda.
  2. Grease 2 small glass bowls or one large bowl. Fill with pudding. Leave about an inch between the top of the pudding and the top of the bowl to give it room to rise.
  3. Cover the bowl with a piece of parchment, followed by a piece of tin foil, secured with string. My grandmother used a clean piece of muslin instead of the parchment.
  4. The pudding can be steamed in a double boiler, or you can place the pudding in a large pot, placing the pudding bowl on a small ramekin or mason jar ring to keep it off the bottom of the pot. Pour water in the bottom to no more than 1/3 of the way up the sides of the bowl.
  5. Steam the pudding for 2 – 3 hours, or until a toothpick comes out clean. My small puddings are usually done at 2 hours, with a large pudding taking the full three. Add additional hot water to your pot as necessary to keep your pot from boiling dry.
  6. Turn the pudding out onto a plate and serve hot with brown sugar sauce.
  7. Brown Sugar Sauce Instructions
  8. Melt butter in a saucepan. Whisk in brown sugar and continue to stir constantly until boiling. Boil for two minutes. Remove from the heat and whisk in milk and vanilla. Return to the heat and stir constantly until the mixture once again comes to the boil. Thin with more milk or cream if necessary. Serve warm.
  9. How to Make Traditional Christmas Pudding in an Instant Pot:
  10. Pour 2 cups of water into the insert. Place the trivet in the insert, and put the uncovered bowl on the trivet. Create a foil sling to easily pull out the pudding from inside the Instant Pot.
  11. Cover with lid, leaving the sealing valve open so it can vent and set to Saute function.
  12. Once cooker starts to steam, if using an electric cooker, set to “Less Heat” Saute function. (If using Instant Pot, the “Adjust” button allows you to change Saute setting.)
  13. Then steam the pudding for 15 minutes. After steaming, seal the release valve of cooker and turn off from Saute cycle, then set to high pressure for 35 minutes.
  14. Once cycle is complete, if using an electric cooker, press Cancel and let naturally release for 30 minutes or up to 1 hour.
  15. Carefully lift out the pudding using the foil sling (be careful, the sides of the pot will still be hot).
  16. If there are water droplets on the pudding when you remove it from the Instant Pot, gently dab with a paper towel or clean cloth.
  17. Run a knife around the top edge to help the pudding release from the sides of the bowl before inverting on a plate.

What’s your favorite traditional Christmas recipe? Will you be serving up this Traditional Christmas Pudding Recipe?

Quick and easy Christmas pudding recipe

Let’s face it, these days many people often think that making a Christmas or plum pudding is just too difficult or too time consuming, while others think that a traditional pudding is a bit too rich and heavy.

Making a Christmas pudding from scratch sadly seems to be a dying art.

But I have a great solution for you: my family’s Great Depression era Christmas pudding recipe is very quick and very easy to make. And unlike other recipes the pudding isn’t overly rich or heavy. In fact, it’s perfectly delicious.

So in the interests of making your Christmas dinner menu easier, tastier and more fun, I thought I’d share my family’s easy plum pudding recipe on the blog.

If you enjoy this article, please share it with your friends.

About our Christmas pudding

This simple Christmas pudding recipe has been in my family for several generations. It originated during the Great Depression when people were poor and certain foods were scarce.

As a result it has some unusual ingredients: tea for flavouring instead of brandy or other alcohol and (oddly enough) it’s egg free.

But it tells you something about how delicious it is that even in times of plenty we’re still making the very same recipe year after year. My family prefers it to heavy traditional plum pudding recipes – it’s always the main highlight of our Christmas dinner.

If you’re interested, learn more about the history and traditions of Christmas pudding. You may learn some surprising things.

Vegan Christmas pudding – really?

Yes, this Christmas pudding recipe can easily be made vegan if you or any of your guests are that way inclined.

While the original recipe has some butter in it, this can easily be swapped out for another oil if you or any of your guests are vegan. This results in a vegan Christmas plum pudding recipe, given the original recipe has no eggs.

Of course our recommended brandy custard is definitely not vegan: you’re on your own in that regard!

Making Christmas pudding

Unlike other Christmas pudding recipes this one is best cooked on Christmas Day rather than weeks in advance.

To save time we often mix up the ingredients the day before and put it into a steaming bowl so then the pudding just needs to be cooked. That means it simply needs to be put on to cook while you’re eating Christmas dinner and it should be ready in time for your dessert.

Alternatively you could instead cook it a day or two before, but I find it tastes best of all when cooked fresh on the day.

Serving Christmas pudding

How best to serve your delicious pudding?

You can serve the pudding with a sprig of holly on top and you can even pour brandy over it and set it flaming for some extra drama before serving it at the dining table – you might even get a round of applause as was traditional.

Otherwise you can keep it low key by plating it up in the kitchen and delivering steaming plates of plum pudding to each of your guests.

The Christmas pudding is perfect for pairing with indulgent brandy custard or brandy butter as the pudding itself won’t overwhelm the rich flavours of these decadent sauces.

Don’t forget the Christmas coins

It’s a long-standing tradition to add silver Christmas coins, charms or tokens to Christmas pudding.

Why do people do this?

Well, whoever finds a Christmas coin in their slice of Christmas pudding is said to have good luck and wealth in the following year – and that can’t be a bad thing.

However, only silver Christmas coins should be used rather than modern base metal currency. Also you should never serve plum pudding with coins in it to small children or without alerting your guests to their presence.

Putting coins in your plum pudding is a really lovely way to add some fun and special memories to your Christmas day. If you exchange the silver coins for real money you’ll get them back to use them for years to come, making a perfect family heirloom.

Our sets of six Christmas coins are made from solid sterling silver and are large, easy to find and each one features a unique vintage Christmas card illustration – much better than the old silver threepences and sixpences.

Easy Christmas pudding recipe

Christmas pudding ingredients:

  • 3 cups plain (all purpose) flour
  • 2 teaspoons bicarbonate soda
  • 2 teaspoon ground cloves
  • 1½ cups dried mixed fruit
  • ½ teaspoon salt
  • 1 tablespoon butter, melted
  • 2 teaspoons mixed spice
  • 1 heaped cup sugar
  • 2 cups cold tea (strained or from teabags)

Method:

Mix all dry ingredients with two cups of cold tea and the melted butter.

For good luck and in keeping with an old Christmas tradition you can ask family members to each stir the pudding mixture and make a wish.

Once the ingredients are well mixed, pour them into a greased steamed pudding tin with a lid. Alternatively use calico fabric and tie it with string and place the calico bag into a large heat-resistant bowl and cover with foil. The mixture can also be cooked as two smaller puddings if preferred.

Fill a large saucepan half way with water. Place the pudding into the saucepan and put the saucepan onto the stovetop. Bring the water to the boil and then reduce it to a simmer to steam the Christmas pudding for 1½ hours.

Once the time is up test the pudding with a metal skewer – if it comes out without pudding stuck to it, it’s ready to eat.

Serve your Christmas pudding:

We recommend you press your Christmas coins into the pudding at this point or after slicing up the pudding. Aside from avoiding scorching the silver during cooking, this method is best if you have young children as guests: for safety their slices should not contain coins.

Serve slices of delicious hot pudding in bowls or on small plates. The Christmas pudding is best topped with dollops of brandy custard or brandy butter.

Serves 10-12 people. If there’s any left it should keep in the fridge for around five days.

If you learn something from this article, do us a favour and share it with your friends.

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Christmas pudding recipe is one of all time favorite desserts to serve on the holiday table. What’s interesting, everyone have their own recipe for traditional Christmas pudding. Generally this British dessert is made with dried fruits, berries, nuts, orange, spices, brown sugar, eggs, flour and breadcrumbs. All ingredients are simple and can be found in almost any pantry worldwide.

This quick Christmas pudding recipe is vegetarian, without suet. Steamed pudding easily serves 4-6 people. Great Christmas dessert to share with your family and friends.

Also this recipe doesn’t need a dozen of eggs and a pint of rum (or beer)! I added a little bit of brandy, which is optional, but helps to preserve the pudding and adds delightful buzzy flavor.

It is an easy fruit cake that is easy to mix together and then just wait until it steams. One of the best Christmas cakes to make!

Table of Contents

How to make Christmas pudding mix

To make a pudding prepare a large mixing bowl. First stir all the dry ingredients – flour, brown sugar, breadcrumbs and mixed spices. Stir in eggs and slowly add cubed room temperature butter. Stir until combined. Add dried fruits, that were previously heated with fresh orange juice, orange zest, candied ginger and mixed nuts. Mix until combined.

Grease the pudding bowl with butter, place honey and a slice of orange on the bottom. Add pudding mix and press with the spoon. That takes around 15 minutes to prepare pudding for steaming.

By the way, you can also choose your combination of dried fruits. I used dried apricots and raisins in the recipe, but you can also add prunes, dried currants or cranberries instead.

How to steam Christmas pudding

Steam the pudding for about 2,5-3 hours of in a bath on the stove top on the low heat. You can check if it’s ready by inserting wooden skewer to see if it comes clean. Also to reheat the pudding before serving, you will need around half an hour.

You can also steam the pudding in a pudding bowl or pot, in the water bath in the oven, preheated to 350 F / 175 C.

You can make this Christmas pudding ahead of time, and keep it in the fridge for 2 weeks. As it matures, it becomes more and more delicious. And so good for your dinner party!

By the way, the secret to get the pudding out of the mold, it butter it hardly! I also used heavy-wall glass basin instead of ceramic pot. You can also find a lot of special pudding basins in the store.

I simmered the pudding on the stove, in a pot with water. The water should cover 3/4 of of the pudding mold. Before simmering the pudding, cover the bowl with parchment paper and two pieces of foil, fixed around with a string. Also don’t forget to make a handle from the string, so it will be easy to remove the pudding from the hot water. Check the water, while it simmers, add more, if needed.

By the way, it is fun to set this dessert on fire with a little bit of flaming alcohol, too. However the lightning is optional and can be dine only by adults, safely. Flame definitely adds special effect to serving this dessert.

Decorating Christmas pudding

Once you removed steaming pudding from the basin, you can be decorated it with holly. We decided to decorate the pudding with pomegranate seeds and mint. I think pomegranate makes any dish so beautiful and festive!

Oh and the caramelized orange on top that was steam with whole pudding, makes a great topping, too! You can also drizzle some caramel sauce on top of the pudding and add vanilla ice cream per serving. Sprinkle some powdered sugar on top, if you wish so.

This pudding is moist and sticky and best served warm with ice cream or whipped cream and maybe some brandy butter. However, this pudding can be eaten cold the next day after Christmas. Or you can reheat the pudding twice and have a healthy lunch.

It is fun to set this dessert on fire with a little bit of flaming alcohol, too. However the lightning is optional and can be dine only by adults, safely. Flame definitely adds special effect to serving this dessert.

The history and traditions of Christmas pudding recipe or plum pudding

Christmas pudding or plum pudding comes from medieval England and is tied with different traditions. Here are some of our favorite, related to this British dessert.

  • Every family member should stir the pudding mix (don’t forget your dog!).
  • Earlier traditional Christmas pudding recipe also included meat, but during the time became more sweet. Moreover, it was not served only on Christmas!
  • The first traditional puddings were boiled in pudding cloth and represented in round shape. In late 19th century it was usually steamed in pudding basins.
  • Non-alcoholic puddings can be made with cold tea instead.
  • It was a common practice to include coin or wish one in the pudding, so the person who gets it served, will have wealth next year

By the way, boiled puddings were often also dried on hooks about a months to develop the flavor. But who will remember to do it and have time in 21st century? Well, our recipe is full of spices, fruits and all the goodness, easy to mix. No matter if you have couple days, last minute or at least a week – this pudding is better and healthier that the store-bought.

Hope you will enjoy this Christmas pudding recipe as much as we did!

If you need more easy Christmas dessert ideas, you should check our Orange panna cotta and chocolate truffles 3 ways. If you love pudding recipes, you will enjoy this chocolate cake, too.

I love this time of the year because all of the Christmas baking, do you? Oh, and of course Orange cake is one of our best Christmas cakes!

If you are planning your Christmas menu, you’re in the right place!

Do you have any Christmas traditions related to food? Share it with us in the comments below, we would love to know! Merry Christmas!

5 from 11 votes Christmas Pudding Recipe – Easy Fruit Cake Prep Time 15 mins Cook Time 2 hrs 30 mins Total Time 2 hrs 45 mins

Christmas pudding is one of all time favorite desserts to serve on the holiday table. This pudding is moist and sticky and best served hot with ice cream or whipped cream.

Course: Dessert Cuisine: British Keyword: Christmas, easy, fruit cake, pudding Servings: 6 Calories: 504 kcal Author: Cooking Journey Ingredients

  • 175 g butter without salt (room temperature) + extra to grease
  • 3 tbsp honey
  • 1 large orange
  • 50 g brown sugar
  • 2 eggs
  • 80 g flour
  • 60 g breadcrumbs
  • 80 g dried apricots
  • 80 g raisins
  • 80 g candied ginger
  • 40 g mixed nuts (such as pecans, walnuts, almonds, hazelnuts)
  • 1 tbsp brandy or rum
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tbsp pomegranate seeds for decoration
  • 9 micro mint leaves for decoration

Instructions

  1. Cut orange in half. Cut one thick round slice of orange and leave it aside.

  2. Put all dried fruits in a pot. Zest two halves of orange and add to the pot. Juice the same orange and add this fresh juice in a pot with fruits.

  3. Simmer fruits with orange juice on the lowest heat just until starting to boil and immediately remove from heat and set aside.

  4. Mix all dry ingredients in a bowl.

  5. Generously butter the pudding mold with extra butter. Add honey to the bottom and place a slice of orange.

  6. Add all dried fruits with orange juice in a food processor, add candied ginger and pulse just few times.

  7. Add eggs in the dried mixture bowl, mix together. Then add butter cubes to the mixture in batches, mixing together. Add fruits with orange juice, brandy or rum and nuts and mix until everything is combined.

  8. Put everything in the bowl on top of the orange and press with the spoon. Cover with a round of parchment paper and put two pieces of foil on top. Tie the foil with the string around. Then make a hook with the piece of string, so you can easily lift it.

  9. Prepare a large pot with water. Put in the bowl with the pudding (foil with string looking to the top). The water should cover 3/4 of the pudding bowl. Heat the pot until the water boils, then simmer for 2,5-3 hours until inserted wooden skewer comes out clean.

  10. When you plan to serve the pudding, remove the foil, paper and stings. Invert on the plate. Decorate with pomegranate seeds and mint leaves.

Recipe Notes

Check the water, while it simmers, add more, if needed.

Don’t remove the pudding from the bow if you plan to reheat it. You can reheat it, simmering for half an hour.

To flame the pudding, heat 2-3 tbsp of brandy or rum (at least 40%) in a small pot, carefully light it with long match and pour immediately over the pudding.

This recipe fits one 700 ml/ 1,5 pint pudding bowl.

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Last minute Christmas pudding

Method

  1. Place the dried fruit into a large bowl (cut up any large pieces of apricot or fig so that all the fruit pieces are roughly the same size). Pour over the brandy or whisky.

  2. Add the grated orange zest to the fruit, then pour over the orange juice.

  3. Mix all of the bowl contents together until well combined. Cover the bowl with cling film and set aside in a cool place overnight.

  4. The next day, lightly grease two 1.2 litre/2 pint pudding basins with the melted butter and place a disc of greaseproof paper into the base of each.

  5. In a very large mixing bowl, cream together the softened butter and sugar until pale and fluffy using an electric whisk (this will take about five minutes).

  6. Whisk in the beaten eggs, a little at a time, incorporating each addition into the batter before adding the next. (NB: If the mixture starts to curdle, just whisk in a spoonful of flour.)

  7. When all of the eggs have been incorporated into the mixture, add the soaked fruit and soaking juices and stir well to combine.

  8. Add the flour and the breadcrumbs to the mixture and stir to combine.

  9. Add the nuts and spices and mix gently until well combined. (NB: The mixture should be of dropping consistency.)

  10. Spoon the mixture into the prepared pudding basins and cover with a double layer of greaseproof paper and a single sheet of aluminium foil. Tie with string.

  11. Prepare a steamer and steam the puddings for four hours. You can eat the puddings at this stage, or you can cool them completely and store them, in their basins, for 2-3 months, in a cool dark place, re-steaming them for two hours before serving.

  12. To serve, carefully remove the puddings from the basins and turn each out onto a serving plate.

  13. Garnish the top of the puddings with the cherries. Carefully set the brandy alight using a match. Allow the flames to flare up, then pour the brandy over the puddings. (CAUTION: Keep the flame well away from the eyes, hair and face.)

  14. Garnish each serving with a few extra cherries and serve with custard, thick cream or ice cream.

Quick and Easy Microwave Mincemeat Christmas Pudding

Stir Up Sunday

Today is Stir Up Sunday, which means that Christmas is only a whisker away now, well exactly 4 weeks to be exact. I have shared many traditions and customs for this special day it the culinary calendar, which you can read here Stir Up Sunday, Traditions and my Traditional Victorian Christmas Pudding Recipe along with a traditional Dickensian Plum Pudding, so today I would like to offer all my readers a new pudding recipe for something that is quick and easy to make and is also a VERY light and fruity pudding recipe which may appeal to “Christmas Pudding Haters”!

Quick and Easy Microwave Mincemeat Christmas Pudding

I always make a steamed pudding every year, but I have an event on Tuesday which calls for a Christmas Pudding, and as I still have a lovely pud from last year, maturing nicely, I decided to make this fail-safe microwave pudding with mincemeat. I used my own home-made mincemeat in this recipe, a fruity and boozy concoction here: Traditional Boozy Mincemeat with Apples, but any high quality mincemeat will be perfect for this recipe, although I do prefer a non-fat mincemeat.

Christmas Pudding Ingredients

You may also notice that I am using my lovely new Penzance pudding bowl from Churchill, whom I work with……you can see my last Churchill post for Soul Cakes here: Saturday Bakes & Cakes: All Soul’s Day and a Traditional Soul-Cakes Recipe. I also have a fabulous giveaway for FOUR Churchill China Penzance Baking Packs (RRP: £78:00) if you fancy trying to win one of them. But back to my pudding; it may not be a traditional way of making a classic pudding, but it really does result in a wonderfully moist pudding with a light, fruity texture and a big citrus kick.

Churchill Pudding Bowl

So, if you are short of time and yet still want to serve a traditional style pudding this year, this is the recipe for you. It keeps in the fridge for up to 4 weeks, but you can keep it longer if you pierce the pud with a skewer and drizzle some extra booze over it; such as brandy, rum or sherry. You can also freeze this pudding and it is easily reheated in the microwave for 2 to 3 minutes before serving with a ladle of brandy to flame it at the table and with brandy butter, cream or custard as accompaniments.

Ready to cook

This pudding is light enough to serve as a dessert for a special family meal, such as Sunday Lunch or a winter gathering, and you can omit the booze and black treacle if you want to lighten it up even more. The recipe is shared below and don’t forget to observe some of the Stir Up Sunday traditions when you make it…..

Stirring the Christmas Pudding

It is traditional for all the family to participate in stirring the pudding on Stir-up Sunday, whilst making a wish at the same time, and ONLY clockwise, stirring anticlockwise is believed to invoke the work of the devil! It is also believed that every member of the family should take a turn to stir the pudding with a wooden spoon from East to West, in honour of the three kings who travelled from the East.

Turning out the pudding

That’s all for today, I will be back tomorrow with a meal plan for Monday and a new recipe.…..have a wonderful Sunday and see you soon. Karen

Xmas Pudding Ingredients

Serves 1 x 2 pint (i litre) pudding
Prep time 15 minutes
Cook time 25 minutes
Total time 40 minutes
Allergy Egg, Wheat
Dietary Vegetarian
Meal type Dessert, Snack
Misc Freezable, Pre-preparable, Serve Hot
Occasion Casual Party, Christmas, Formal Party
Region British
By author Karen S Burns-Booth

This is such an easy to make pudding, and one that I discovered about 30 years ago on a Stork margarine recipe leaflet! However, I always use butter, and although this does not need to be made weeks before Christmas, the taste and flavour is still rich with a lovely fruitiness. You can make this on Stir-up Sunday if you wish, just keep the pudding in the fridge until Christmas day, and then re-heat it in the microwave again. Makes one 2-pint pudding.

Ingredients

  • 300g/10ozs high quality mincemeat (home-made is best)
  • 140g/5 oz currants
  • 225g/8 oz soft light brown sugar
  • 115g/4 oz self-raising flour
  • 1 teaspoon baking powder
  • 115g/4 oz fresh white bread crumbs
  • 1 to 2 teaspoons mixed spice
  • 2 free-range eggs, beaten
  • 1 tablespoon black treacle
  • 4 tablespoons whisky, rum or brandy
  • 100mls stout or dark beer
  • 115g/4 oz frozen butter, grated or chopped to fine pieces
  • half a Bramley apple, cut into small pieces, no need to peel
  • Grated zest of 1 orange and 1 lemon

Note

This is such an easy to make pudding, and one that I discovered about 30 years ago on a Stork margarine recipe leaflet! However, I always use butter, and although this does not need to be made weeks before Christmas, the taste and flavour is still rich with a lovely fruitiness. You can make this on Stir-up Sunday if you wish, just keep the pudding in the fridge until Christmas day, and then re-heat it in the microwave again. Makes one 2-pint pudding.

Directions

Step 1 Grease with butter and the line a 2 pint pudding basin with greaseproof paper.
Step 2 Thoroughly mix all the ingredients together in a bowl.
Step 3 Spoon the mixture into the greased bowl and cover it with some cling-film, with holes punctured to allow the steam to escape.
Step 4 Put the pudding bowl on an upturned plate and cook in microwave on medium power for 20 – 25 minutes. (Medium is about 500 watts.)
Step 5 Test it with a skewer – if it is done the skewer will come out clean. Leave to rest for 5 minutes.
Step 6 Carefully turn on to serving plate and decorate with holly. Serve with brandy butter, rum butter or rum Sauce, custard or cream.
Step 7 NB: If making ahead – store covered in the fridge, and re-heat on Christmas Day for 3 to 4 minutes on high power. Allow to rest for 2 to 3 minutes before serving as before.
Step 8 Steaming instructions: This pudding can also be steamed; cover the pudding with greaseproof paper and then some foil, and tie a string handle around it. Steam over a pan of boiling water, making sure you top the water up regularly, for 3 hours.

Quick and Easy Microwave Mincemeat Christmas Pudding

I am entering this into Tea Time Treats for November, as the theme is Dried Fruits

And, as there is a “C” in the title of this pudding, then it also qualifies to be entered into Ros and Caroline’s Alphabakes challenge, as the letter this month is C

I have also entered this recipe into Emily’s Recipe of the Week

Ready to eat – Microwave Mincemeat Pudding

Stirring the Pudding

Stem the currants

Stone the raisins

Chop the peel as fine as fine

Beat the eggs and shred the suet

Grate the crumbs (no flour in mine)

Freely shake, to make it nice,

All the virtue of the spice.

Pour the brandy liberally.

Stir and wish, then, three times three.

(Eleanor Farjeon)

Disclaimer: I received a Churchill china Penzance dinnerware service for free, in order to share and showcase the china with my readers as part of my sponsored collaboration with Churchill China. With thanks to Churchill China for sending me some further items from the Penzance range to use and review. I was not asked to write a positive review and all thoughts and opinions are my own.

Karen S Burns-Booth

1. Add the dried and glace fruit, ginger and peel to a pot and pour over the brandy. Warm gently for five minutes over low heat. Set aside for 15 minutes.

2. Add the flour, cornflour and butter to a mixing bowl and rub between your fingers until you have a fine crumb. Add the breadcrumbs, soaked fruit including any liquid, sugar, spices, apple and orange zest and gently combine. Lightly beat the eggs and milk together and pour over the other ingredients. Mix until combined.

3. Grease a one-litre pudding basin and pour the mix in, smooth the top and cover with a piece of baking paper. Seal with a double layer of foil tied under the basin’s lip with twine.

4. Place the pudding basin in a large pot and pour hot water in so that it comes three-quarters of the way up the side of the basin. Bring to a simmer with the lid partly on and cook for three hours – it will need topping up a few times, so keep checking to ensure it doesn’t boil dry.

5. Either serve the pudding immediately or allow to cool before refrigerating. Reheat when needed in the basin for one hour in a pot of simmering water. Serve with pouring custard, whipped cream, brandy butter or ice-cream.

Tips

1. This can easily be made gluten-free by substituting the flour and breadcrumbs for gluten-free versions.

2. You can try different dried fruit in this but don’t skimp on the quality as it’s the star of the show.

3. Make sure your spices are fragrant and fresh. Spices lose their pungency over time, and if you don’t use them often it’s advisable to buy in small quantities, and always store cool, dark and dry.

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Feeling inspired to make Edd Kimber’s showstopping desserts? Listen to our podcast with him here