Traditional Christmas pudding recipe that is not just super tasty but is an easy Christmas pudding recipe. It is an easy Christmas pudding, due to a couple of factors. The first being that it can be steamed in a slow cooker, and the second because rather than getting lots of different bags of fruits and candied peel, this traditional Christmas pudding recipe uses mixed fruit. Although I have used rum and brandy in this recipe, you can swap and make alterations. I sometimes will add a splash of sherry and occasionally port. So use what is your preference.
This Christmas Pudding recipe requires the first part to be left to soak and take on the flavours overnight. I usually make this Christmas pudding on “stir up Sunday” which is the last Sunday before advent.
Advent falls on the fourth Sunday before Christmas day, so in 2022, that will be November 20th. But why is stir up Sunday on this day? This is due to Christian faith and the Book of Common Prayer. The collect says, “Stir up, we beseech thee, O Lord, the wills of thy faithful people; that they, plenteously bringing forth the fruit of good works, may of thee be plenteously rewarded; through Jesus Christ our Lord. Amen.” The Victorians really made making Christmas Puddings upon this day fashionable. It has been said that Prince Albert invented the Christmas pudding, however there are many who suggest that it was King George the 1st, who was known as “the pudding King” back in 1714.
The tradition of making a homemade Christmas pudding is sadly declining in popularity. With many puddings sold in shops, so many people choose the easy option. However, making your own, you get the satisfaction of a great tasting Christmas pudding, which has been made with love and care, plus you know exactly the quality of the ingredients and know what has gone into your Christmas Pudding.
This Christmas pudding recipe makes 2 x 1.2 litre puddings. I usually go into production of these on stir up Sunday for many people around me. They last for around 6 months, and so I often make sure I have an extra one and keep it in a pantry or fridge, for Easter feasting.
Give this Christmas pudding recipe a go, because it is easy and tastes amazing. There is also a quick video guide to help you below!
Traditional Christmas Pudding
- Total Time: 34 Hours 15 Minutes
- Yield: 10 1x
Description
Traditional Christmas pudding recipe that is not just super tasty but is an easy Christmas pudding recipe. It is an easy Christmas pudding, due to a couple of factors. The first being that it can be steamed in a slow cooker, and the second because rather than getting lots of different bags of fruits and candied peel, this traditional Christmas pudding recipe uses mixed fruit. Although I have used rum and brandy in this recipe, you can swap and make alterations. I sometimes will add a splash of sherry and occasionally port. So use what is your preference.
This Christmas Pudding recipe requires the first part to be left to soak and take on the flavours overnight. I usually make this Christmas pudding on “stir up Sunday” which is the last Sunday before advent.
Advent falls on the fourth Sunday before Christmas day, so in 2022, that will be November 20th. But why is stir up Sunday on this day? This is due to Christian faith and the Book of Common Prayer. The collect says, “Stir up, we beseech thee, O Lord, the wills of thy faithful people; that they, plenteously bringing forth the fruit of good works, may of thee be plenteously rewarded; through Jesus Christ our Lord. Amen.” The Victorians really made making Christmas Puddings upon this day fashionable. It has been said that Prince Albert invented the Christmas pudding, however there are many who suggest that it was King George the 1st, who was known as “the pudding King” back in 1714.
The tradition of making a homemade Christmas pudding is sadly declining in popularity. With many puddings sold in shops, so many people choose the easy option. However, making your own, you get the satisfaction of a great tasting Christmas pudding, which has been made with love and care, plus you know exactly the quality of the ingredients and know what has gone into your Christmas Pudding.
This Christmas pudding recipe makes 2 x 1.2 litre puddings. I usually go into production of these on stir up Sunday for many people around me. They last for around 6 months, and so I often make sure I have an extra one and keep it in a pantry or fridge, for Easter feasting.
Give this Christmas pudding recipe a go, because it is easy and tastes amazing!
Ingredients
- 500g Mixed Fruit With Peel
- 230g Soft dark brown sugar
- 30g Chopped almonds
- 1 Tsp Ground mixed spice
- 1/4 Tsp Cinnamon
- 1/4 Tsp Nutmeg
- 1 Orange (zest and juice)
- 1 Lemon (zest and juice)
- 1 Apple (peeled, cored and chopped into bitesize chunks)
- Optional handful of glace cherries and fresh cranberries
- 100ml Guinness Stout
- 50ml Brandy
- 50ml Rum
- 120g Breadcrumbs
- 100g Shredded Suet
- 60g Self Raising Flour
- 2 Large Eggs
Instructions
Make sure you have two 1.2 litre pudding basins. Then draw around the wide circumference on greaseproof paper and create 4 circles. Cut them out and leave them to the side.
In a large mixing bowl, add in all the first part ingredients in the list. Stir well and cover with foil and leave to let all the flavours soak in. Place somewhere cool overnight.
The following day, add in the second list of ingredients above. Mix well. Then divide into the pudding basins, and smooth over, leaving a 2 cm gap from the top. Place a greaseproof disk on the top of each pudding. Save the other two greaseproof paper disks for later on. Then place tin foil over the tops of the pudding, so that no water gets in. If you pudding basins have lids you can also use them, but also use tin foil. The video shows this step for you.
Then you can choose how to do the first stage of steaming.
Steamer method:
First steam is 8 hours for each pudding. Make sure you keep an eye on the water level. Once it has 8 hours, remove the tin foil and greaseproof paper and place the other fresh greaseproof paper disk on top and tin foil. Place in somewhere cool like a fridge until the day of cooking. On the day of eating, steam for a further 2 hours. Then you can eat!
Slow cooker Christmas pudding:
Cook on LOW for 10 hours each. You need to place the pudding into the bottom of your slow cooker. Then place boiling water in gently around it, until the water level is half way up the pudding basin. Make sure you keep an eye on the water level. Once it has 10 hours, remove the tin foil and greaseproof paper and place the other fresh greaseproof paper disk on and cover with tin foil. Place in somewhere cool like a fridge until the day of cooking. On the day of eating, steam in your slow cooker for a further 4 hours using the above method again. Then you can eat!
Notes
Affiliate links for Christmas pudding bowls. You won’t be charged any more, but I may receive a small commission should you choose to purchase. Thank you!
Christmas Pudding Bowls (Plastic) https://amzn.to/3TRl22G Christmas Pudding Bowl (Ceramic) https://amzn.to/3EiEUpF
- Prep Time: 15 Minutes
- Marinading Time: 24 Hours
- Cook Time: 10 Hours
- Category: Desserts
- Method: Stove
- Cuisine: British