How To Make The Perfect Christmas Pudding Recipe

Name: How To Make The Perfect Christmas Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 375 grams raisins, roughly chopped; 375 grams sultanas; 250 grams currants; 200 grams dried apricots, roughly chopped; 250 grams butter, melted, cooled; 4 eggs at room temperature; 1/2 cup self raising flour; 1 1/2 cups plain flour; 1 cup brown sugar; 1/2 cup blackcurrant conserve; 3/4 cup brandy; 1/4 cup green ginger wine; 1 tablespoon ground nutmeg; 1 tablespoon mixed spice; 1 tablespoon ground cinnamon; 1 tablespoon bicarbonate of soda; cream to serve

Servings: persons

375 grams raisins, roughly chopped
375 grams sultanas
250 grams currants
200 grams dried apricots, roughly chopped
250 grams butter, melted, cooled
4 eggs at room temperature
1/2 cup self raising flour
1 1/2 cups plain flour
1 cup brown sugar
1/2 cup blackcurrant conserve
3/4 cup brandy
1/4 cup green ginger wine
1 tablespoon ground nutmeg
1 tablespoon mixed spice
1 tablespoon ground cinnamon
1 tablespoon bicarbonate of soda
cream to serve

1
Mix dried fruit, brandy, wine, conserve and spices in a bowl. Cover and stand overnight, stirring occassionally.
2
Grease a 10-cup basin with melted butted. Refrigerate for 15mins. Brush with butter again. Line base of bowl with baking paper.
3
Whisk eggs and butter together. Add to fruit mixture with sugar. Sift plain flour, self-raising flour, and bicarbonate of soda over fruit mixture. Combine with a wooden spoon. Spoon into prepared basin.
4
Cut a sheet of foil and a sheet of baking paper into circles. 5cm larger than the top of the pudding bowl. Lay paper over foil. Make a pleat by folding in half and then in half again. Place paper-side down, over pudding. Crush surplus foil and baking paper firmly around rim and secure with string.
5
Place an upturned plate into the base of a large, deep saucepan. Place the pudding basin onto the plate. Pour hot water into the saucepan so it comes one-third of the way up the side of the basin.
6
Cover saucepan with a tight-fitting lid. Bring to the boil. Reduce heat to low and simmer for 5 hours.
7
Remove pudding from water. Stand for 30 minutes. Turn onto a platter. Serve with cream or cool completely, then store.

1040

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 375 grams raisins, roughly chopped, 375 grams sultanas, 250 grams currants, 200 grams dried apricots, roughly chopped, and more.

Yes, How To Make The Perfect Christmas Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

How To Make The Perfect Christmas Pudding

How did you like this recipe?

Frequently Asked Questions