Christmas Pudding
A mildly sweet, easy Christmas pudding, made with glossy raisins, mixed fruit, apricots and spices. With a little brandy, it is not overwhelmingly boozy. So yummy!
Close your eyes and imagine a slice of my warm Christmas pudding with a slather of mango custard dripping all over your pudding, yummm!!!
Christmas is in the air, and one of my favourite parts of Christmas is the cooking that is done in preparation for the big day and sharing the goodies with family and friends. The Christmas cake, pudding and getting other goodies ready early means that the house smells like Christmas is on the way. For some years, I have been baking traditional Christmas cakes along with some other delicious Christmas treats such as Mangalorean macaroons, white Christmas, fudges and some savoury treats such as, Mangalorean Chaklies (deep fried round savoury crisps) etc., This year, I decided to take a different approach. Instead of making the traditional Christmas cake, I am making a mixed fruit pudding along with a mango custard for the dessert. Sounds like a well deserved change!!!
A pudding is a universal dish, and most families have one pudding recipe that has been handed down from one generation to another. Unfortunately, puddings were not a part of my Christmas as I was growing up in Udupi. My first taste of the Christmas pudding was, when we were invited to our friend’s place for a Christmas, some years ago when we were newly married. Francis is a very good baker and he enjoys baking special treats for his guests for the Christmas day. His Christmas cakes, puddings, almond biscotti and another special cake with only fruits and very little flour (I think it was Bishop's Cake) was something that we looked forward to eating even as of today. He inspired me to try my first Christmas pudding as his pudding always left that delicious taste in my mouth, each time I ate a piece.
This Christmas Pudding recipe is inspired by a pudding I saw in a small booklet of Women’s Weekly “Julie Goodwin’s Ultimate Christmas Feast”. Julie Goodwin is Australia’s first woman Master Chef, winning the first season of Master Chef in 2009. I love cooking and I watched Julie cook every single dish in the first season of Master Chef. I have been looking for a pudding recipe that is quick, simple and delivers on some fruity moist texture. Thanks to Julie, when I saw her recipe in the booklet, I at once loved it. It looked easy, straightforward and did not need any soaking of fruits. When I made it for the first time, it came out perfect and I am excited to share this recipe with all of you. What’s even better is that it can be made at the last minute and served on the day. Julie served her pudding with Caramel Brandy Sauce, but I am serving mine with Mango Custard. Thank you, Julie. My family and me love your simple pudding recipe and we are looking forward to tasting it on this Christmas day.
This is a delicious and easy to make pudding, with mixed dried fruit, brandy and spices. I have given a slight twist to the original recipe by adding a little mixed fruit and glace organge peel instead of adding all raisins. The sweetness level is just right and there are no sickly syrups. It is made with large, glossy raisins, with a bit of citrus notes from the candied orange peel. The mixed fruit and apricots give this pudding a lovely texture. With a subtle touch of brandy, this pudding is not overwhelmingly boozy. My family loves the rich texture of this firm and dense nut free pudding.
You can make this pudding 1 month before Christmas and it matures in flavour. To store the pudding, cool it completely and then cover tightly with cling wrap and then with foil. Wrap it with a muslin cloth or kitchen towel and place it in the refrigerator till Christmas day. This recipe makes just over a kilo and is suitable to serve more than 12-15 people particularly, as it is served after the Christmas dinner.
Go ahead and spoil your family with this delicious, easy to make, not so boozy Christmas pudding and make your Christmas feast complete!!!
Christmas Pudding
Ingredients
- 275 g raisins halved
- 75 g mixed fruit
- 25 g glaced orange peel
- ½ cup water 125mL
- ½ cup brandy 125mL
- 225 g butter at room temperature
- ¾ cup firmly packed brown sugar 170g
- 2 eggs
- 1 cup dried apricots chopped 250g
- 1 cup breadcrumbs 80g
- ¾ cup plain flour 110g, sifted
- ½ tsp. bicarbonate-of-soda sifted
- 1¼ tbsp. mixed spice
- 2 tsp. nutmeg ground
- Melted butter for greasing pudding steamer
- Fresh strawberries and blueberries to decorate
Instructions
- Grease a 1.7 litre or 7 cup capacity pudding dish or steamer with a lid. Line the base with a round of baking paper. Set aside.
- Add raisins, mixed fruit, glace orange peel, water and brandy to a medium saucepan. Place saucepan over medium heat and bring to the boil. Simmer for 7 minutes or until most the liquid has evaporated. Set aside to cool.
- In a large bowl, using your electric mixer beat butter and sugar until light and creamy. Add eggs one at a time, beating until combined between each addition. Stir in apricots, breadcrumbs, and the cooled fruit mixture. Stir in the sifted flour, bicarbonate-of-soda, mixed spice, and nutmeg. Combine well.
- Pour the mixture into the prepared pudding dish or steamer. Flatten the top with a spatula. Wrap with the layer of foil and trim any excess foil. Secure the lid.
- Place a small wire rack in the base of a large saucepan (which has a lid), ensuring that the saucepan is big enough to fit the pudding steamer inside, when the lid is closed. Half fill the saucepan with water and bring to the boil.
- Gently place the steamer in the saucepan with boiling water. The water should come halfway up the side of the steamer. Cover the saucepan with a tight-fitting lid and steam for 3¼ hours, checking from time to time and replenishing with boiling water as required. At all times, it is important to maintain the water level to come halfway up the side of the steamer and the water should be boiling.
- After 3¼ hours remove the steamer from the saucepan carefully. Remove the foil and let it cool in the steamer for 30 minutes. Invert on to a plate and let the pudding cool.
- Serve hot with cold Mango Custard and ice cream. Jump to Mango Custard Recipe
Notes
- If you have made the pudding a little in advance, then place the pudding back in the pudding steamer, once cooled. Cover lid and place in the refrigerator until Christmas day.
- On Christmas day, to reheat this pudding, remove the pudding from the refrigerator. Place the pudding steamer in a deep saucepan with boiling water that comes halfway up the side of the steamer and steam for 2 hours. The pudding can be steaming while you are having your Christmas lunch or dinner. Just ensure you top up with boiling water every 30 minutes, to maintain the water level and the boil.
- Alternatively, on Christmas day, remove from the fridge. Remove the pudding from the steamer and place on a microwave proof platter. Microwave till the pudding is warmed through. Do not overheat the pudding. Serve hot with cold mango custard and ice cream.
Hi, I’m Catherine!
I’m all about creating tasty Indian dishes with whatever’s on hand, even when I’m short on time or budget. I love turning simple ingredients into flavorful delights. Join me on this culinary adventure where we’ll explore the magic of Indian cuisine, one delicious dish at a time!
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