Festive Spiced Christmas Pudding
This Festive Spiced Christmas Pudding is a classic holiday dessert that combines rich, deep flavors with the warmth of spices, making it a quintessential part of any Christmas celebration. Packed with a delightful mix of raisins, currants, and mixed peel, this pudding is steeped in citrusy zest and fortified with a splash of brandy, ensuring each bite is bursting with flavor. Though opinions on this dessert may vary, its ability to be made ahead of time and stored (or even frozen) makes it a practical choice for busy holiday chefs. Serve it warm with a dollop of whipped cream or a splash of creamy custard for a truly indulgent finish to your festive feast!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
raisins
1.5 cups (none)
currants
1 cup (none)
chopped mixed peel
0.5 cup (none)
lemon
1 (juiced and zested)
orange
1 (juiced and zested)
brandy
0.5 cup (none)
unsalted butter
0.75 cup (softened)
dark brown sugar
0.75 cup (none)
large eggs
2 (beaten)
fresh breadcrumbs
1.5 cups (none)
all-purpose flour
1 cup (none)
baking powder
1 teaspoon (none)
salt
0.25 teaspoon (none)
mixed spice
1 teaspoon (none)
Instructions
1
In a large mixing bowl, combine the raisins, currants, chopped mixed peel, lemon juice, lemon zest, orange juice, and orange zest. Cover and let the mixture soak at room temperature for 10-12 hours to allow the flavors to meld and the fruits to plump up.
2
In a separate large bowl, beat together the unsalted butter and dark brown sugar until the mixture is creamy and smooth. Add the eggs one at a time, mixing well after each addition until fully incorporated.
3
To the butter-sugar mixture, fold in the fresh breadcrumbs, all-purpose flour, baking powder, salt, and mixed spice, stirring gently until just combined. Be careful not to overmix; a few lumps are fine.
4
Gently fold the soaked dried fruit mixture into the batter, ensuring everything is thoroughly incorporated without overworking the dough.
5
Grease a 6-cup pudding basin (or heatproof mixing bowl) well. Pour the pudding mixture into the basin and smooth the top with a spatula. Cover the top with a piece of baking parchment, securing it with cooking twine to ensure no water seeps in.
6
Prepare a large pot by filling it halfway with simmering water. Carefully lower the pudding basin into the pot, making sure it is covered by water. Cover the pot with a lid and let it simmer gently for 5 hours, checking occasionally to replenish the water as necessary to maintain the level.
7
Once steamed, remove the pudding from the pot and allow it to cool completely at room temperature. Store in a cool, dry place for up to 7 days, or refrigerate or freeze for longer storage.
8
To serve, steam the pudding again for 1 hour. Carefully invert onto a serving platter and slice into generous portions. Serve warm with whipped cream or your favorite custard.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Festive Spiced Christmas Pudding?
It is a classic holiday dessert that combines rich, deep flavors with the warmth of spices, raisins, currants, and mixed peel.
What kind of dried fruit is used in this recipe?
The recipe uses a mix of raisins, currants, and chopped mixed peel.
How long should I soak the dried fruit?
The dried fruit should be soaked in citrus juices and zest at room temperature for 10-12 hours to allow flavors to meld.
What type of alcohol is included in the recipe?
The recipe includes a splash of brandy to fortify the flavors and plump the fruit.
Can I make this Christmas pudding in advance?
Yes, it is designed to be made ahead of time and stored or frozen, making it a practical choice for holiday planning.
What should I serve with the Festive Spiced Christmas Pudding?
It is best served warm with a dollop of whipped cream or a splash of creamy custard.
What is the primary leavening agent used?
The recipe uses one teaspoon of baking powder.
How many eggs are needed for this pudding?
You will need 2 large beaten eggs.
What type of sugar is recommended?
The recipe calls for 0.75 cup of dark brown sugar for a rich, deep flavor.
What kind of butter should I use?
The recipe specifies using 0.75 cup of softened unsalted butter.
How do I prepare the pudding basin?
Grease a 6-cup pudding basin or a heatproof mixing bowl well before adding the mixture.
How do I seal the pudding basin for steaming?
Cover the top with baking parchment and secure it tightly with cooking twine to ensure no water seeps in.
How long does the initial steaming process take?
The pudding needs to simmer gently in a large pot of water for 5 hours.
How do I maintain the water level during steaming?
Check the pot occasionally and replenish the water as necessary to maintain a consistent level.
How long can I store the pudding at room temperature?
Once cooled completely, the pudding can be stored in a cool, dry place for up to 7 days.
Is the pudding suitable for freezing?
Yes, the pudding can be refrigerated or frozen if you need to store it for longer than a week.
How do I reheat the pudding for serving?
To serve, steam the pudding again for 1 hour before carefully inverting it onto a serving platter.
What citrus fruits are required?
The recipe requires the juice and zest of one lemon and one orange.
Does the recipe use fresh or dried breadcrumbs?
It specifically calls for 1.5 cups of fresh breadcrumbs.
What type of flour is used?
The recipe uses 1 cup of all-purpose flour.
What spice blend is recommended?
The recipe calls for one teaspoon of mixed spice and a quarter teaspoon of salt.
Can I use a regular mixing bowl if I don't have a pudding basin?
Yes, a heatproof mixing bowl can be used as an alternative to a 6-cup pudding basin.
How much brandy is used?
The recipe calls for 0.5 cup of brandy.
Is it necessary to beat the butter and sugar?
Yes, beat them together until the mixture is creamy and smooth before adding the eggs.
How should I add the eggs to the mixture?
Add the eggs one at a time, mixing well after each addition until fully incorporated.
What is the instruction for adding dry ingredients?
Fold in the breadcrumbs, flour, baking powder, salt, and mixed spice gently until just combined.
How do I finish the top of the pudding before cooking?
After pouring the mixture into the basin, smooth the top with a spatula.
How do I remove the pudding from the basin for serving?
Once steamed for the second time, carefully invert the basin onto a serving platter and slice.
What is the total amount of raisins used?
The recipe calls for 1.5 cups of raisins.
Why is the fruit soaked for 10-12 hours?
Soaking allows the dried fruits to plump up and ensures the flavors of the citrus and brandy meld throughout.