Classic Christmas Pudding Recipe Uk Food

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CHRISTMAS PUDDING



Christmas pudding image

Get motivated in November to make your Christmas pudding to have it mature in time for Christmas. Equipment and preparation: You will need a 1.2 litre/2 pint pudding basin, baking paper, foil and kitchen string.

Provided by Thane Prince

Categories     Desserts

Yield Makes 1 x 1.2 litre/2 pint pudding

Number Of Ingredients 16

350g/12oz mixed dried fruit (raisins, currants, sultanas)
100g/3½oz pitted ready-to-eat prunes, chopped or left whole
100g/3½oz dark muscovado sugar
4 tbsp dark rum
100ml/3½fl oz stout
100g/3½oz chopped walnuts
100g/3½oz blanched almonds
100g/3½oz ground almonds
100g/3½oz fresh white breadcrumbs
50g/1¾oz plain flour
100g/3½oz frozen butter, grated, plus a little extra for greasing
½ tsp freshly grated nutmeg
1 tsp ground cinnamon
2 tsp mixed spice
100g/3½oz chopped glacé cherries (or left whole if you prefer)
3 large free-range eggs, beaten

Steps:

  • Combine the mixed fruit, prunes, muscovado sugar, rum and stout in a mixing bowl. Stir well to mix, cover and leave for 24 hours to soak.
  • After 24 hours, mix the walnuts, almonds, ground almonds, breadcrumbs, flour, butter, spices, cherries and eggs along with the soaked fruit mixture in a large mixing bowl, making sure you include all the soaking liquor from the soaked fruit. Mix well until completely combined (let all the members of the family have a stir and make a wish).
  • Cover with cling film and leave to stand in a cool place for 24 hours.
  • After 24 hours, grease a 1.2 litre/2 pint pudding basin with butter. Cut a circle of baking paper and place into the bottom of the pudding basin and then grease it with a little more butter. Pack the pudding mixture into the pudding basin, pressing as you add it. Fold a pleat into the middle of a large piece of baking paper and place over the pudding. Cover with a large piece of pleated foil, ensuring the pleats are on top of one another. Secure tightly with kitchen string tied under the lip of the pudding basin.
  • Place an upturned saucer into a large saucepan one-quarter full of water. Fold a long piece of foil into quarters lengthways to create a long strip and place the pudding basin in the middle of the strip. Bring the sides of the strip up the sides of the pudding basin and lower into the saucepan. Ensure the water in the saucepan comes one-third of the way up the side of the pudding basin, but nowhere near the top of the basin. Leave the ends of the foil strip hanging over the side to make it easy to remove the pudding later.
  • Bring the water to the boil and then reduce the heat to a gentle simmer. Simmer gently for 5-6 hours, topping up the water level as necessary throughout cooking (do not allow the pan to dry out).
  • Once the pudding is cooked, remove from the pan and set aside to cool. The pudding can be stored for up to two years in a cool, dry place. To serve, reheat the pudding by steaming again (in the same way) for two hours, or until hot all the way through. Alternatively, remove the foil and reheat in the microwave.

CLASSIC CHRISTMAS PUDDING



Classic Christmas pudding image

A homemade Christmas pudding is easy to make, then it just needs time in the steamer to turn it into a glorious, rich, fruity dessert. A festive classic

Provided by Orlando Murrin

Categories     Dessert, Dinner

Time 8h

Yield Makes two 1.2 litre puds (each serves 8)

Number Of Ingredients 32

50g blanched almonds
2 large Bramley cooking apples
200g box candied peel (in large pieces) or all citron if you can find it
1 whole nutmeg (you'll use three quarters of it)
1kg raisins
140g plain flour
100g soft fresh white breadcrumbs
100g light muscovado sugar, crumbled if it looks lumpy
3 large eggs
2 tbsp brandy or cognac, plus extra to light the pudding
250g packet butter, taken straight from the fridge
175g unsalted butter, softened
grated zest of half an orange
5 tbsp icing sugar
4 tbsp brandy or cognac
2 pieces of stem ginger, finely chopped
50g blanched almonds
2 large Bramley cooking apples
200g box candied peel (in large pieces) or all citron if you can find it
1 whole nutmeg (you'll use three quarters of it)
1kg raisins
140g plain flour
100g soft fresh white breadcrumbs
100g light muscovado sugar, crumbled if it looks lumpy
3 large eggs
2 tbsp brandy or cognac, plus extra to light the pudding
250g packet butter, taken straight from the fridge
175g unsalted butter, softened
grated zest of half an orange
5 tbsp icing sugar
4 tbsp brandy or cognac
2 pieces of stem ginger, finely chopped

Steps:

  • Get everything for the pudding prepared. Chop the almonds coarsely. Peel, core and chop the cooking apples. Sharpen your knife and chop the candied peel. (You can chop the almonds and apples in a food processor, but the peel must be done by hand.) Grate three quarters of the nutmeg (sounds a lot but it's correct).
  • Mix the almonds, apples, candied peel, nutmeg, raisins, flour, breadcrumbs, light muscovado sugar, eggs and 2 tbsp brandy or cognac in a large bowl.
  • Holding the butter in its wrapper, grate a quarter of it into the bowl, then stir everything together. Repeat until all the butter is grated, then stir for 3-4 mins - the mixture is ready when it subsides slightly after each stir. Ask the family to stir too, and get everyone to make a wish.
  • Generously butter two 1.2 litre bowls and put a circle of baking parchment in the bottom of each. Pack in the pudding mixture. Cover with a double layer of baking parchment, pleating it to allow for expansion, then tie with string (keep the paper in place with a rubber band while tying). Trim off any excess paper.
  • Now stand each bowl on a large sheet of foil and bring the edges up over the top, then put another sheet of foil over the top and bring it down underneath to make a double package (this makes the puddings watertight). Tie with more string, and make a handle for easy lifting in and out of the pan. Watch our video to see how to tie up a pudding correctly.
  • Boil or oven steam the puddings for 8 hrs, topping up with water as necessary. Remove from the pans and leave to cool overnight. When cold, discard the messy wrappings and re-wrap in new baking parchment, foil and string. Store in a cool, dry place until Christmas.
  • To make the brandy butter, cream the butter with the orange zest and icing sugar. Gradually beat in the brandy or cognac and chopped stem ginger. Put in a small bowl, fork the top attractively and put in the fridge to set. The butter will keep for a week in the fridge, or it can be frozen for up to six weeks.
  • On Christmas Day, boil or oven steam for 1 hr. Unwrap and turn out. To flame, warm 3-4 tbsp brandy in a small pan, pour it over the pudding and set light to it.
  • Get everything for the pudding prepared. Chop the almonds coarsely. Peel, core and chop the cooking apples. Sharpen your knife and chop the candied peel. (You can chop the almonds and apples in a food processor, but the peel must be done by hand.) Grate three quarters of the nutmeg (sounds a lot but it's correct).
  • Mix the almonds, apples, candied peel, nutmeg, raisins, flour, breadcrumbs, light muscovado sugar, eggs and 2 tbsp brandy or cognac in a large bowl.
  • Holding the butter in its wrapper, grate a quarter of it into the bowl, then stir everything together. Repeat until all the butter is grated, then stir for 3-4 mins - the mixture is ready when it subsides slightly after each stir. Ask the family to stir too, and get everyone to make a wish.
  • Generously butter two 1.2 litre bowls and put a circle of baking parchment in the bottom of each. Pack in the pudding mixture. Cover with a double layer of baking parchment, pleating it to allow for expansion, then tie with string (keep the paper in place with a rubber band while tying). Trim off any excess paper.
  • Now stand each bowl on a large sheet of foil and bring the edges up over the top, then put another sheet of foil over the top and bring it down underneath to make a double package (this makes the puddings watertight). Tie with more string, and make a handle for easy lifting in and out of the pan. Watch our video to see how to tie up a pudding correctly.
  • Boil or oven steam the puddings for 8 hrs, topping up with water as necessary. Remove from the pans and leave to cool overnight. When cold, discard the messy wrappings and re-wrap in new baking parchment, foil and string. Store in a cool, dry place until Christmas.
  • To make the brandy butter, cream the butter with the orange zest and icing sugar. Gradually beat in the brandy or cognac and chopped stem ginger. Put in a small bowl, fork the top attractively and put in the fridge to set. The butter will keep for a week in the fridge, or it can be frozen for up to six weeks.
  • On Christmas Day, boil or oven steam for 1 hr. Unwrap and turn out. To flame, warm 3-4 tbsp brandy in a small pan, pour it over the pudding and set light to it.

Nutrition Facts : Calories 550 calories, Fat 25 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 16 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.92 milligram of sodium

THE OLD MANOR HOUSE TRADITIONAL VICTORIAN CHRISTMAS PUDDING



The Old Manor House Traditional Victorian Christmas Pudding image

I discovered this recipe in an old Victorian scrapbook that I bought in a second hand book shop; the original recipe dates back to 1880, and was the prized Christmas Pudding recipe of the Cook at a Manor House in the North of England. I have made it many times and given smaller versions away as gifts to friends - the lovely thing about this pudding is that it IS fruity and boozy, but it is NOT heavy and stodgy, it is very light for a steamed pudding; this is due to the fact that the recipe does not use flour, but uses bread or cake crumbs instead. The traditional day to make your puddings for Christmas is "Stir-Up Sunday" which is the 5th Sunday before Christmas Day and the Sunday before Advent. You would even be reminded of the fact at the Sunday morning church service, as it was believed that puddings made on this day carried God's blessings to all who partook of it! I always put a lucky silver "sixpence - sixpenny piece" in my pudding - lucky silver charms are also used, and these can still be bought in the UK. Halve the quantities for one large pudding. Merry Christmas!

Provided by French Tart

Categories     Dessert

Time 10h15m

Yield 2 Large Christmas Puddings, 12-16 serving(s)

Number Of Ingredients 17

1 lb raisins
8 ounces currants
8 ounces sultanas
2 ounces prunes, pitted and chopped
2 ounces citrus peels, finely chopped
2 ounces sliced almonds
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground mixed spice
1/2 teaspoon ground cinnamon
2 ounces ground almonds
1/4 teaspoon salt
12 ounces fresh breadcrumbs or 12 ounces cake crumbs
4 ounces soft brown sugar
1 lb butter, softened
6 large eggs, beaten
4 tablespoons brandy or 4 tablespoons rum
8 fluid ounces stout beer, such as Guinness

Steps:

  • Mix all the dried fruit together, and then add the citrus peel, flaked almonds, spices, ground almonds and salt - blend thoroughly.
  • Work in the breadcrumbs, sugar and softened butter, mixing well.
  • Stir the beaten eggs into the mixture and then gradually add the brandy or rum and the stout. Mix thoroughly until a soft dropping consistency has been achieved.
  • Butter two large (2 pint) pudding bowls and spoon half the mixture into each bowl - smoothing down the surface slightly.
  • Cover with greaseproof paper and muslin pudding cloths or aluminum foil, and tie them down around the rims, making a loop for a handle to lift the pudding basins out of the steamer later!
  • Boil the puddings in an open pan or in a steamer for 6 hours - making sure that the water is topped up when necessary.
  • You can also steam these puddings in a pressure cooker - please follow your manufacturer's instructions.
  • Remove the greaseproof paper, cloths/ aluminum foil and cover with fresh greaseproof paper and a clean pudding cloth or foil.
  • Store in a cool place for up to 2 months, although I have kept these puddings for nearly a year!
  • On Christmas day, boil or steam for a further 4 hours.
  • To flame the puddings: Turn out the puddings onto a plate. Heat up a tablespoon or two of brandy in a small saucepan until it is warm but NOT boiling, and then pour the hot brandy into a ladle - take the pudding to the table with the ladle and light the ladle with a match - BE CAREFUL! Pour the burning brandy over the pudding and remember to turn the lights out for maximum ooohs and ahhhhs!
  • Serve with Brandy Butter, Rum Sauce, Custard or Cream. Don't forget the sprig of holly too!
  • Each pudding serves 6 to 8 people.

THE ULTIMATE ENGLISH CHRISTMAS PUDDING



The Ultimate English Christmas Pudding image

This may seem a lot of work but BOY is it worth it! Christmas Pudding is pure tradition and worth doing from scratch if only once, for first-time pudding makers this is foolproof! Make and cook the pudding 6-8 weeks before Christmas. Also as it does take a fair time to steam, make things easier for yourself by preparing the pudding up to the end of *** stage the day before. Keep the pudding in a cool place overnight, and steam as directed the next day. Cover the cold pudding with fresh greaseproof paper and foil and store in a cool place until Christmas. It is quite useful to use a see-through bowl for the pudding as you can then check the colour as it is cooking, the longer and slower the simmering the darker and richer the pudding will be.

Provided by Ozzy5223

Categories     Dessert

Time 9h30m

Yield 8-10 serving(s)

Number Of Ingredients 13

75 g butter, softened, plus extra
butter, for greasing
450 g dried fruit (use a mixture of sultanas, raisins and snipped apricots)
1 small cooking apple, peeled, cored and roughly chopped (about 175g/6oz)
1 orange, juice and rind of, finely grated
50 ml brandy or 50 ml rum, plus extra
brandy or rum, for feeding and flaming
100 g light muscovado sugar
2 eggs
100 g self-raising flour
1 teaspoon ground mixed spice
40 g fresh white breadcrumbs
40 g whole shelled almonds, roughly chopped

Steps:

  • Lightly butter a 1.4-litre (21/2-pint) pudding basin.
  • Cut a small square of foil and press into the base of the basin.
  • Measure the sultanas, raisins, apricots and apple into a bowl with the orange juice.
  • Add the measured brandy or rum and leave to marinate for about one hour.
  • 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.
  • Sift together the flour and mixed spice, then fold into the creamed mixture with the breadcrumbs and the nuts.
  • Add the dried fruits, apple and liquid and stir well.
  • Spoon into the prepared pudding basin, pressing the mixture down, and level the top with the back of a spoon.
  • Cover the pudding with a layer of greaseproof paper and foil, both pleated across the middle to allow for expansion.
  • Tie securely with string and trim off excess paper and foil with scissors***.
  • 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.
  • 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.
  • Remove the pudding from the steamer or pan and cool completely.
  • Make holes in the pudding with a fine skewer and pour in a little more brandy or rum to feed.
  • Discard the paper and foil and replace with fresh. Store in a cool, dry place.
  • On Christmas Day, steam or boil the pudding for about an hour to reheat. Turn the pudding on to a serving plate.
  • To flame, warm 3-4 tablespoons brandy or rum in a small pan, pour it over the hot pudding and set light to it.
  • Serve with Rum Sauce or Brandy Butter.

Nutrition Facts : Calories 475.4, Fat 13.5, SaturatedFat 5.8, Cholesterol 72.9, Sodium 308.6, Carbohydrate 75.1, Fiber 9.4, Sugar 14, Protein 7

LIGHTER CHRISTMAS PUDDING



Lighter Christmas pudding image

Make this lighter version of a classic Christmas pudding as an alternative festive dessrt. It's packed with all the same fruits and spices, but swaps suet for butter

Provided by Benjamina Ebuehi

Categories     Dessert

Time 2h50m

Number Of Ingredients 14

150g sultanas
50g dried apricots
100g raisins
50g mixed peel
100ml rum
100g unsalted butter, plus extra for the basin
125g light brown soft sugar
1 lemon, zested
2 large eggs
125g plain flour
50g fresh breadcrumbs
1½ tsp ground cinnamon
1½ tsp mixed spice
1 small cooking apple, peeled, cored and finely chopped

Steps:

  • Tip the sultanas, apricots, raisins and mixed peel in a bowl, and pour over the rum. Stir, cover and soak for at least 3 hrs or overnight.
  • Butter a 1-litre pudding basin and line the base with a small circle of baking parchment. Beat the butter, sugar and lemon zest in a large bowl using an electric whisk, until pale and fluffy. Beat in the eggs, one at a time, then stir in the flour, breadcrumbs and spices. Fold in the rehydrated fruits and peel, their soaking liquid and the apple. Spoon into the prepared basin, pressing it down firmly with the back of the spoon. Cover with a sheet of baking parchment, then a sheet of foil, and secure with kitchen string.
  • Put an upturned plate in the base of a large pan and sit the pudding on top, then fill the pan with water until it comes halfway up the side of the basin. Alternatively, put the pudding in the top of a lidded steamer and cover. Steam for 2 hrs 30 mins, ensuring the water doesn't run dry. Remove the pudding from the pan and leave to cool completely.
  • Uncover the cooled pudding and wrap in a clean sheet of foil. Will keep in a cool, dry place for up to two weeks, or the freezer for up to three months. See tip, below, for reheating it on the day.

Nutrition Facts : Calories 269 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 28 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

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From pinterest.co.uk


20 RECIPES FOR A TRADITIONAL BRITISH CHRISTMAS DINNER
A classic British Christmas dinner is the highlight of the year. Every Christmas celebration features a few standards: Crackers filled with silly gifts, a tray of dates, bowls of nuts and oranges, and of course, the Queen's annual address. Throw a proper English celebration with these delightful recipes, no matter where you live.
From thespruceeats.com


MARY BERRY'S CHRISTMAS PUDDING RECIPE - BBC FOOD
Method. Measure the sultanas, raisins, apricots and apple into a bowl with the orange juice. Add the measured brandy (rum or sherry), stir and leave to marinate for about one hour. Put the ...
From bbc.co.uk


53 BRITISH PUDDINGS - DELICIOUS. MAGAZINE
British puddings. Looking for inspiration for a ‘Platinum pudding’ for the Queen’s upcoming Jubilee celebrations? Here’s our tempting selection of traditional British dessert recipes, including classic bread and butter pudding, crumble, treacle …
From deliciousmagazine.co.uk


THE ROYAL FAMILY'S OFFICIAL CHRISTMAS PUDDING RECIPE
Cover with a circle of parchment paper. 8. Cover basins with a muslin or foil, and place puddings into a deep saucepan. 9. Fill with water up to 3/4 of pudding basin height. 10. Cover with foil. 11. Once cooled, wrap puddings well …
From britishheritage.com


CLASSIC CHRISTMAS PUDDING | RECIPE | CHRISTMAS PUDDING RECIPES ...
Classic Christmas Pudding. Best Recipes. 67k followers . Christmas Pudding. Tapas. Fruit Mince Pies. Traditional Christmas Desserts. Holiday Desserts. Christmas Recipes. Christmas Cakes. Christmas Cooking. Xmas Food. More information.... Ingredients. Produce. 1 Apple, green. 1 tsp Lemon rind. 1 tsp Lime, rind. 1 tbsp Orange rind. 200 g Sunbeam currants. 100 g …
From pinterest.com.au


CLASSIC BRITISH PUDDING RECIPES - THE TELEGRAPH
Emma Mills. 23 August 2016 • 11:54am. S ales of traditional British puddings are soaring as Britons go crazy for the Great British Bake Off, a new study revealed yesterday. Old favourites such ...
From telegraph.co.uk


TRADITIONAL CHRISTMAS PUDDING RECIPE - DELICIOUS. MAGAZINE
Method. Preheat the oven to 180°C/fan 160°C/gas 4. Put the dried fruits, peel, zest and juice, milk and brandy in a large bowl and mix together.
From deliciousmagazine.co.uk


THE QUEEN SHARES HER ROYAL CHRISTMAS PUDDING RECIPE
22/11/2021. WPA PoolGetty Images. The Queen shared her Christmas pudding recipe this weekend with a step-by-step guide from the Royal kitchens. The Queen shared a full video tutorial and breakdown ...
From goodhousekeeping.com


CHRISTMAS PUDDING RECIPE: THE ROYAL FAMILY'S CHRISTMAS PUDDING …
The recipe suggests garnishing the pudding with holly and serving with a helping of brandy sauce and cream. 'On Christmas Day, reheat your pudding in a bain-marie for 3-4 hours. Remove from the basin using a rounded knife or palette knife, flip out onto a plate, garnish or flambé and serve with brandy sauce and cream,' the tutorial adds.
From redonline.co.uk


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