zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Fruit and Spice Christmas Pudding

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Fruit and Spice Christmas Pudding

    This traditional recipe, flavoured with stem ginger and Calvados makes either one large or six individual puddings, for which you will need 6 x 200ml individual pudding basins.

    • Christmas
    • Preparation time: 30 minutes + overnight soaking
    • Cooking time: 4 hours + 2 hours reheating
    • Total time: 4 hours 30 minutes 60 minutes 60 minutes 60 minutes 60 minutes 30 minutes

    Serves: 6

    Ingredients

    125g dried fruit mix

    150g currants

    150g raisins

    150g sultanas

    1 piece stem ginger (20g), finely chopped

    Zest and juice of 1 orange

    Zest and juice of 1 lime

    5 tbsp Calvados

    115g butter, softened, plus extra for greasing

    115g dark muscovado sugar

    2 tsp ground mixed spice

    1 tsp ground cinnamon

    1 tsp ground ginger

    115g self-raising flour

    100g fresh breadcrumbs

    2 British Blacktail Medium Free Range Eggs, beaten

    2 tbsp milk

    Method

    1. Mix together all the dried fruit, ginger, orange and lime zest and juice, and the Calvados in a large bowl. Cover and leave overnight.
    2. Grease a 1.2 litre pudding basin with butter and place a small circle of greaseproof paper in the base.  Beat the butter and sugar together until light and fluffy, mix in the spices, flour and breadcrumbs. Add the eggs and milk, then the fruit mixture and any liquid.
    3. Spoon the mixture into the basin to 1cm below the rim. Cover with a double layer of greased baking parchment followed by a large piece of foil. Tie loosely with string so that there is room for the pudding to expand.
    4. Place the basin in a steamer or a saucepan. Add boiling water to come two-thirds of the way up the sides of the basin. Cover the pan with a tight-fitting lid and simmer for 4 hours. Keep the water bubbling throughout and top up with extra boiling water as necessary.
    5. Remove from the pan, leave until cool, then wrap in fresh greaseproof paper and foil. Store for up to 3 months in a cool, dry place or in the refrigerator.  When needed, reheat by steaming the pudding in the same way as above, for about 2 hours.

    Your recipe note

    Edit your recipe note

    Cooks’ tip

    This mixture can also be used to make 6 individual puddings.  Steam for 2 hours in greased basins, then reheat for 1 hour when needed, or until piping hot throughout.

     

    Comments

    Average user rating

    4 stars

    Glossary