QiMeal
Christmas Pudding
Christmas Pudding · ready in 5 h 35 min · 8 servings · 523 kcal per serving · medium · 11 ingredients
A deeply British steamed Christmas pudding, dense with dried fruit, suet, brandy, and warm spice, made for slow festive cooking.
- Prep
- 25 min
- Cook
- 5 h 10 min
- Total
- 5 h 35 min
- Serves
- 8
- kcal
- 523
- Difficulty
- medium
Ingredients · 8 servings
- 500 gDried fruit
- 125 gSuet, shredded
- 100 gBreadcrumb, fresh
- 75 gFlour
- 125 gSugar
- 2 tspSpice, ground
- ½ tspSalt
- 2Egg, beaten
- 120 mlMilk
- 60 mlBrandy
- 10 gButter, softened
Equipment
stovetop, mixing bowl, spoon, pudding basin, parchment, foil, string, trivet, deep pot, knife, small bowl, fork
Instructions
- Gather Equipment
Gather all ingredients and set out a scale, mixing bowl, spoon, 1.5 liter pudding basin, parchment, foil, string, trivet, and deep pot. · 5 min
What to look for: All ingredients are measured and all steaming tools are within reach.
- Prepare Basin
Butter the pudding basin, cut parchment and foil wide enough to cover it, and fold a center pleat so steam can expand the pudding. · 5 min
What to look for: The basin is glossy with butter and the covers have a clear center pleat.
- Combine Dry
Mix dried fruit, suet, breadcrumb, flour, sugar, spice, and salt in the bowl until the fruit is evenly coated and loose. · 5 min
What to look for: The dried fruit is separated and lightly dusted with the dry mixture.
- Beat Wet
Beat eggs with milk and brandy until smooth, then pour the liquid over the dry mixture and scrape the bowl well. · 5 min
What to look for: The liquid is even in color and the mixture begins to look sticky.
- Fill Basin
Spoon the thick batter into the buttered basin, press lightly to remove air pockets, and smooth the top below the rim. · 5 min
What to look for: The basin is filled evenly and the top sits just below the rim.
- Seal Pudding
Cover the basin with pleated parchment and foil, then tie string tightly under the rim and make a handle over the top. · 5 min
What to look for: The cover is tight around the rim and the string handle feels secure.
- Steam Slowly
Set the basin on a trivet in a deep pot, add boiling water halfway up the basin, cover, and steam gently for 5 hours. · 5 h
What to look for: Steam rises steadily and the water bubbles gently without splashing into the basin.
- Rest And Unmold
Lift out the basin, rest for 10 minutes, remove the covers, then turn the pudding onto a warm serving plate. · 10 min
What to look for: The pudding releases cleanly and holds a firm domed shape.
- Serve Warm
Serve warm in slices after the crumb looks set, dense, and glossy, allowing the rich fruit and spice aroma to lead. · 2 min
What to look for: Each slice is dark, moist, and packed with dried fruit.
Nutrition (per serving)
| kcal | 523 |
|---|---|
| Protein | 7 g |
| Carbohydrates | 83 g |
| of which sugars | 58 g |
| Fat | 19 g |
| of which saturated | 9 g |
| Fibre | 6 g |
| Sodium | 227 mg |
Nutri-ScoreE
Allergens
Contains: gluten, milk, eggs
May contain: sulphites
Storage and reheating
- Fridge: up to 7 days
- Freezer: yes, up to 3 months
- Steam a chilled slice until hot throughout, or steam the whole pudding until the center is hot and moist again.
Ingredient substitutions
Suet
- Butter: Use chilled grated butter when suet is unavailable, with a softer crumb.
Breadcrumb
- Flour: Use only if breadcrumb is unavailable, as the pudding will be denser.
Flour
- Breadcrumb: Use more breadcrumb for a softer, less structured pudding.
Egg
- Milk: Use only when egg is unavailable, as the pudding will bind less firmly.
Milk
- Water: Use water for a lighter pudding with less richness.
Brandy
- Water: Use water for an alcohol free version, with less festive aroma.
