Hello, friends!
The holiday season is here, and you know what that means—it’s time for some festive treats!
Today, I’m excited to share my favorite Christmas pudding recipe.
This classic dessert is rich, packed with flavors, and oh-so-cozy.
Whether you’re enjoying it with family or bringing it to a holiday gathering, it will surely impress.
Get ready to spread some holiday cheer with this delicious pudding!
Possible Ingredient Alternatives
For a non-alcoholic version, replace whiskey with apple juice or strong black tea, maintaining the moisture and flavor depth. Use a 1:1 ratio, but consider reducing other liquid ingredients slightly to compensate. Dates can be substituted with prunes or dried figs, offering similar sweetness and texture. Chop them finely to mimic the consistency of dates. All-purpose flour can be replaced with almond flour or a gluten-free flour blend for those with gluten sensitivities. When using almond flour, reduce the amount by about 25% and add a binding agent like xanthan gum to maintain the pudding’s structure. These substitutions preserve the traditional flavors and textures of Christmas pudding while accommodating various dietary needs and preferences.
| Preparation Time | 30-60 minutes |
| Cooking Time | 240 minutes |
| Total Time | 270-300 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 15-20 g
- Fat: 50-60 g
- Carbohydrates: 180-200 g
Ingredients
- Pitted medjool dates
- Turkish apricots
- Currants
- Raisins
- Dried cranberries
- Candied ginger
- Whiskey
- 1 large orange or clementine (zest and juice)
- Melted butter
- 1 beaten egg
- Splash of heavy cream
- Buttermilk
- Salt
- Chopped pecans
- Dry bread crumbs
- All-purpose flour
- Maple syrup
- Holly (for garnish, optional)
- Vanilla ice cream (for serving)
Step 1: Prepare the Fruit Mixture
Begin by chopping up some dried fruit, including pitted Medjool dates and Turkish apricots.
To prevent the fruit from sticking to the knife, rub a little vegetable oil on both sides of the knife.
Transfer the chopped fruit into a large mixing bowl and add currants, raisins, dried cranberries, and chopped candied ginger.
Pour in 2-3 tablespoons of your favorite whiskey and mix well.
Let it sit for a few minutes to absorb the flavors.
Step 2: Add Liquid Ingredients
Zest and juice one large orange (or a couple of tangerines) and add both the zest and juice to the fruit mixture.
Stir to combine.
Pour in melted butter and stir until the fruit is evenly coated.
Then add one beaten egg, a splash of heavy cream, and buttermilk (or regular milk with a squeeze of lemon if buttermilk is unavailable).
Stir everything together until well combined.
Step 3: Form the Batter
To the wet mixture, add a little salt, chopped pecans (or your choice of nuts), dry bread crumbs, and all-purpose flour.
Mix everything together to form a thick, sticky batter.
Ensure all dry ingredients are incorporated well.
Step 4: Prepare and Cover the Pudding
Transfer the batter into a well-buttered bowl, pressing it down and smoothing out the top.
Cut a circle of parchment paper to fit the top of the pudding and place it over the batter.
Cover the bowl tightly with two pieces of plastic wrap, then with two pieces of foil.
Secure it by tying a string around the top.
Optionally, refrigerate the pudding overnight to allow the flavors to meld.
Step 5: Steam the Pudding
The next day, place rosemary sprigs at the bottom of a large pot and set a heatproof bowl on top, ensuring it does not touch the bottom of the pot.
Fill the pot halfway with water and place the pudding bowl on top.
Cover the pot tightly and bring the water to a boil.
Once boiling, reduce the heat to medium and steam the pudding for four hours, checking occasionally to add more water if necessary to maintain the steam.
Step 6: Finish and Serve
After four hours, carefully remove the pudding from the pot using towels.
Snip off the string and remove the foil and plastic wrap.
Place a plate over the top of the pudding and carefully turn it over to reveal the pudding.
Brush the top of the pudding with maple syrup (or golden syrup).
Garnish the top with holly or a similar decorative plant, ensuring it is not poisonous.
Slice the pudding and serve warm, optionally adding more syrup and a scoop of vanilla ice cream.
Enjoy your traditional and flavorful pudding!
