Christmas Pudding Recipe

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Christmas Pudding
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Ingredients
22
Count
Nutrition
470
Calories
Total time
645
Minutes
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Ingredients:

Directions:

  1. The day before you want to steam the pudding: In a large bowl, thoroughly mix the suet, brown sugar, sifted flour, breadcrumbs, allspice, clove, nutmeg, and cinnamon. Gradually mix in the currants, sultanas, raisins, candied peel, and almonds, followed by the apple and citrus zests. In a small bowl, whisk together the rum, barley wine, and stout, and then beat in the eggs. Pour this mixture over the dried fruit and nut mixture. Mix thoroughly. It should be somewhat loose; if it needs a little more liquid, add some stout. Cover the bowl and refrigerate overnight.
  2. The following day: Butter a 1-pint pudding mold and pack the pudding mixture into it. Cover with a double piece of parchment and a sheet of foil and tie securely with a string across the top to make a handle. Place the pudding mold in a covered steamer set over a saucepan of simmering water, and steam for 8 hours. Check the water level, adding boiling water as needed. When the pudding is finished, let it cool and then remove the papers and foil. Replace with fresh paper and make a new string for easier maneuvering. Set in a cool place away from light (under the bed works well).
  3. To reheat, set a saucepan with boiling water over medium heat and put a steamer on top. Reduce the heat to a gentle simmer, set the pudding in the steamer, cover, and let steam for 2 1/4 hours. Top up the water a bit if necessary.
  4. To serve, remove the pudding from the steamer and take off the wrapping. Slide a palette knife around the pudding, and then turn it out onto a warm plate. Garnish with a sprig of holly. To flambe the pudding, warm a ladleful of brandy over direct heat, and when it is hot, carefully light the brandy. Place the flaming ladle over the pudding, but do not pour until at the table. When you do slowly pour it over the pudding, sides and all, watch it flame! Serve with rum sauce if desired.
  5. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 470.43 Kcal (1970 kJ)
Calories from fat 160.15 Kcal
% Daily Value*
Total Fat 17.79g 27%
Cholesterol 91.48mg 30%
Sodium 159.04mg 7%
Potassium 338.81mg 7%
Total Carbs 69.89g 23%
Sugars 44.05g 176%
Dietary Fiber 3.99g 16%
Protein 6.1g 12%
Vitamin C 16.2mg 27%
Iron 2.1mg 12%
Calcium 91.7mg 9%
Amount Per 100 g
Calories 239.12 Kcal (1001 kJ)
Calories from fat 81.4 Kcal
% Daily Value*
Total Fat 9.04g 27%
Cholesterol 46.5mg 30%
Sodium 80.84mg 7%
Potassium 172.22mg 7%
Total Carbs 35.53g 23%
Sugars 22.39g 176%
Dietary Fiber 2.03g 16%
Protein 3.1g 12%
Vitamin C 8.2mg 27%
Iron 1.1mg 12%
Calcium 46.6mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.1
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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