Yes I am being bullish and a bit boastful (wince) but I never realised before it was possible to get excited about a Christmas pudding. Give it a try, you won’t regret it.
I’ve never been a massive fan of Christmas pud unless smothered in brandy butter but this pudding I can eat and eat even without brandy butter, in fact I could eat it any time, forget about just Christmas!
I was nervous trying to make a Christmas pudding without bread crumbs or suet but as I found with my Fabulous Mincemeat recipe you don’t notice let alone miss the suet and I found this with both ingredients here.
This weekend is the traditional time (Sunday to be specific) to make Christmas pudding but I say hang tradition any time you come across this recipe give it a try, and you’ll enjoy it. But for now put those Christmas tunes on, turn up the volume and get making your own special pud of the season.
Christmas pudding is also a great recipe to make with little ones. Not that you’d know from the pic (it’s deep concentration) but Big Sis loved help make this, and it’s a great way to make some Christmas memories of your own. Enjoy!
The Christmas Pudding
As well as being a superb Christmas pudding that hits every taste spot, you’ll also get the added bonus of your house smelling beautiful and full of Christmas spice and spirit.
This makes a good size Christmas pud that should feed up to 6 people comfortably. You’ll need a 1 litre heat proof pudding bowl and a steamer or large pan that can hold the bowl.
- 200g, 7.05 oz, raisins (preferably organic)
- 200g, 7.05 oz, sultanas (preferably organic)
- 100g, 3.5 oz, soft dried figs (preferably organic)
- 200ml, 6.76 fl oz, best quality Brandy
- 75g, 264 oz, Coconut flour (I use this brand and one packet lasts for ages)
- 3 large eggs (preferably organic)
- 1 x cup, 280ml,of organic maple syrup
- 1 x tablespoon of honey
- 1 x teaspoon of baking powder
- 1 x teaspoon of ground cinnamon
- 1 x teaspoon of mixed spice
- 1 x teaspoon of ground cloves
- 1 x £1 or coin of your choice
- Foil and greaseproof /baking paper
- A sprig of holly
Ready for a 4 hour steam
- Soak the sultanas, figs and raisins in the brandy in a bowl and cover, preferably over night
- Butter the inside of your 1 litre heat proof pudding bowl
- In a large mixing bowl add all the ingredients and soaked fruit and carefully mix together
- Carefully wrap your coin into a mini parcel with the grease proof paper and tuck well into the mixture in the bowl
- Pour and scrape every last bit of the mixture in to your buttered pudding bowl
- Cover the top of the bowl tightly with a layer of grease proof paper and then a top coat of foil
- Steam or gently simmer in pre-boiled water for 4 hours (I steamed mine), then very carefully remove from the water or steamer after its cooled.
You now have a Christmas pudding. This pudding will keep for up to 6 weeks covered tightly in a cool dark place or fridge.
On the big day itself or when you decide to eat it;
- Steam or simmer in pre-boiled water for 3 hours (I steamed mine)
- Very carefully (wearing oven gloves) take from the pan or steamer and tip on to a plate tapping the pudding bowl on its base
- Decorate with a sprig of holly and enjoy as it is or with brandy butter or eggnog.
Notes: As detailed above this pudding will keep well covered in a cool dark place or refrigerator for 6 weeks. It will also freeze for up to 1 year, allowing it to defrost throughly before the final 3 hour steam or simmer.
Post 4 hour steam, bottom up!