English Christmas Pudding Ii
Indulge in the festive tradition of 'English Christmas Pudding II,' a rich and luxurious holiday dessert teeming with flavor. This classic pudding is a celebration of dried fruits—raisins, currants, sultanas, and candied peel—soaked in brandy for a deeply aromatic sweetness. Mixed with warm spices like cinnamon, nutmeg, and cloves, alongside zesty citrus, breadcrumbs, and suet or butter, it’s steamed to perfection to achieve its signature dense yet moist texture. What sets this recipe apart is the weeks-long maturing process, allowing the flavors to deepen and intensify for an unforgettable finish. Ideal for festive gatherings, this pudding shines when flambéed with a hint of rum or brandy and served with creamy custard or brandy butter. Bring the essence of a traditional British Christmas to your table with this timeless recipe!
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Ingredients
- 200 grams raisins
- 200 grams currants
- 200 grams sultanas (golden raisins)
- 100 grams candied peel
- 75 grams chopped almonds
- 150 grams dark brown sugar
- 150 grams fresh breadcrumbs
- 75 grams all-purpose flour
- 150 grams suet or grated frozen butter
- 1 orange grated orange zest
- 1 lemon grated lemon zest
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 2 large eggs
- 150 milliliters brandy
- 50 milliliters milk
- 2 tablespoons brandy or rum (for flaming, optional)
Directions
Step 1
Place the raisins, currants, sultanas, and candied peel in a large mixing bowl. Add the brandy and toss to combine. Cover and let soak overnight or for at least 4 hours.
Step 2
In a separate bowl, combine the flour, breadcrumbs, dark brown sugar, suet or grated frozen butter, chopped almonds, orange zest, lemon zest, ground cinnamon, nutmeg, and cloves. Stir well to mix.
Step 3
Once the dried fruit has soaked, add it to the bowl of dry ingredients and mix thoroughly.
Step 4
In another bowl, beat the eggs together with the milk. Pour this mixture over the fruit and dry ingredients. Stir well until the mixture is fully combined.
Step 5
Grease a 1.2-liter (2-pint) pudding basin with butter. Spoon the pudding mixture into the basin, pressing it down gently to pack it in evenly.
Step 6
Cover the basin with a layer of parchment paper, followed by a layer of aluminum foil. Tie securely with string, creating a handle with the string to help lift the basin later.
Step 7
Place an upturned heatproof saucer in the bottom of a large pot. Set the pudding basin on top of the saucer. Fill the pot with boiling water until it comes about halfway up the sides of the basin.
Step 8
Cover the pot with a tight-fitting lid and simmer gently for 6 hours, checking occasionally to add more boiling water if needed to maintain the water level.
Step 9
After steaming, carefully remove the basin from the pot and allow it to cool completely. Replace the parchment and foil with fresh ones, then store the pudding in a cool, dark place for up to 8 weeks to mature.
Step 10
When ready to serve, reheat the pudding by steaming it for 2 hours. To flambé, warm 2 tablespoons of brandy or rum in a small pan, ignite it, and pour it over the pudding just before serving. Serve with custard or brandy butter.
Nutrition Facts
| Serving size | 1547.4 grams (1547.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5755 |
| Total Fat 196.30g | 252% |
| Saturated Fat 80.40g | 402% |
| Polyunsaturated Fat 0.20g | |
| Cholesterol 147mg | 49% |
| Sodium 1340mg | 58% |
| Total Carbohydrate 869.10g | 316% |
| Dietary Fiber 46.50g | 166% |
| Total Sugars 593.40g | |
| Protein 63.80g | 128% |
| Vitamin D 23IU | 114% |
| Calcium 974mg | 75% |
| Iron 26mg | 144% |
| Potassium 5766mg | 123% |
Source of Calories