The Ultimate English Christmas Pudding Recipe

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The Ultimate English Christmas Pudding
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Ingredients
13
Count
Nutrition
306
Calories
Total time
481
Minutes
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Ingredients:

Directions:

  1. Lightly butter a 1.4-litre (21/2-pint) pudding basin.
  2. Cut a small square of foil and press into the base of the basin.
  3. Measure the sultanas, raisins, apricots and apple into a bowl with the orange juice.
  4. Add the measured brandy or rum and leave to marinate for about one hour.
  5. Put the measured butter, sugar and grated orange rind into a large bowl and cream together with a wooden spoon or a hand-held electric whisk until light and fluffy, gradually beat in the eggs, adding a little flour if the mixture starts to curdle.
  6. Sift together the flour and mixed spice, then fold into the creamed mixture with the breadcrumbs and the nuts.
  7. Add the dried fruits, apple and liquid and stir well.
  8. Spoon into the prepared pudding basin, pressing the mixture down, and level the top with the back of a spoon.
  9. Cover the pudding with a layer of greaseproof paper and foil, both pleated across the middle to allow for expansion.
  10. Tie securely with string and trim off excess paper and foil with scissors***.
  11. TO STEAM, put the pudding in the top of a steamer filled with simmering water, cover with a lid and steam for about eight hours, topping up the water as necessary.
  12. TO BOIL, put a metal jam-jar lid into the base of a large pan to act as a trivet. Put the pudding on to this and pour in enough boiling water to come one-third of the way up the bowl. Cover with a lid, bring the water back to the boil, then simmer for about seven hours, until the pudding is a glorious deep brown colour, topping up the water as necessary.
  13. Remove the pudding from the steamer or pan and cool completely.
  14. Make holes in the pudding with a fine skewer and pour in a little more brandy or rum to feed.
  15. Discard the paper and foil and replace with fresh. Store in a cool, dry place.
  16. On Christmas Day, steam or boil the pudding for about an hour to reheat. Turn the pudding on to a serving plate.
  17. To flame, warm 3-4 tablespoons brandy or rum in a small pan, pour it over the hot pudding and set light to it.
  18. Serve with Rum Sauce or Brandy Butter.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 305.61 Kcal (1280 kJ)
Calories from fat 82.98 Kcal
% Daily Value*
Total Fat 9.22g 14%
Cholesterol 48.86mg 16%
Sodium 246.52mg 10%
Potassium 303.93mg 6%
Total Carbs 66.49g 22%
Sugars 13.38g 54%
Dietary Fiber 1.27g 5%
Protein 2.47g 5%
Vitamin C 259mg 432%
Vitamin A 0.1mg 3%
Iron 0.4mg 2%
Calcium 498.7mg 50%
Amount Per 100 g
Calories 244.57 Kcal (1024 kJ)
Calories from fat 66.4 Kcal
% Daily Value*
Total Fat 7.38g 14%
Cholesterol 39.1mg 16%
Sodium 197.28mg 10%
Potassium 243.22mg 6%
Total Carbs 53.21g 22%
Sugars 10.71g 54%
Dietary Fiber 1.01g 5%
Protein 1.98g 5%
Vitamin C 207.2mg 432%
Vitamin A 0.1mg 3%
Iron 0.3mg 2%
Calcium 399.1mg 50%

* 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

  • 6.6
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free

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