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Traditional steamed Christmas pudding |

Steamed Christmas pudding

Steamed Christmas pudding

This Christmas pudding recipe really needs a scale, I have tried to get it to cups but depending on the size of some of the ingredients, whether they are chopped or not etc… just does not do it justice. Head on over to the appliances section and get one, they are not expensive and once you have one you will wonder how you did without it.

You should make your Christmas puddings now for Christmas, just like a good Christmas cake, a Christmas pudding needs some time for all of the flavours to combine and the alcohol to really make a difference. Some say you should make them as far as 3 months ahead but not really necessary. You can also make it a week or so before but giving it time does make a difference. It’s an old fashioned recipe that has suet in it which you can get from your butcher, you just need to ask for it. You can use Brandy or Rum. Makes 2 small ones or 1 large one.

What you need

120g caster sugar
120g suet
150g sultanas
150g raisins
120g currants
60g candied citrus peel chopped
60g flour
60g breadcrumbs
25g almond flakes
Zest of 1/2 lemon
3 medium eggs beaten
1/2 teaspoon cinnamon
1/2 teaspoon mixed spice
1/2 teaspoon grated nutmeg
pinch of salt
75ml brandy

The process

Take either 2 small glass bowls (600ml or so) or 1 larger glass mixing bowl (1200 to 1500ml) and lightly butter them inside. Use a piece of the butter wrapper, it’s easiest.

Combine everything except the Brandy and eggs in a large mixing bowl and mix with a wooden spoon to distribute evenly. Now add the Brandy and the eggs and give it a good mix.

Fill the bowls equally with mixture and then cover tightly with tin foil by laying a piece over the top and creating a thick edge with the foil that hangs over the edge.

Now take the largest pot you have, place a saucer upside down on the base, place the pudding on the saucer and pour water around the side to reach about 2/3 up the side of the pudding and bring to the boil. When it’s boiling reduce heat to a simmer, place the lid on and it needs to steam for 5 hours.

Important: Check every 15 to 30 minutes depending on the size of your pot and top up the water level.

Remove from the heat and allow it to cool before yuo remove it. Once cooled and out of the pot, cover it with a fresh piece of foil and set it on a shelf in a cool dry place until you are ready to eat.

To reheat, steam in the same way for an hour, place a plate over the top and then turn upside down allowing the pudding to settle on the plate.

Pour about 2 tablespoons of brandy over the top and set it alight. merry Christmas.

It’s very rich and this will happily serve 6 to 8 people with custard and perhaps one of these strawberry cream cakes.

Here are all the rest of the Christmas recipes you will need.


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19 Responses to “Traditional steamed Christmas pudding”

  1. Kay Butler says:

    Hi Graham !! What great recipes ♥ I have just discovered you ! 🙂 I am keen to try this steamed pudding for our Christmas In July Party at the end of the month..have never made one before but am game to try anything once !! However..there are a lot more people than 6 -8 ..if I doubled it how much longer do you think I would need to steam it ??
    TIA ! Kay

    • Graham says:

      Hi Kay, I would make a few of this size rather than trying to make one large one, you just never can tell how it will come out and besides a table stacked with puds looks fantastic. Happy days G

      • Kay Butler says:

        Hi Graham !! Thanks so much for the response ! I made your pud for our party and it was a HUGE success . I doubled the recipe but made it in 2 pudding bowls ( was enough for 18 people) . I thought I would share that I steamed them in the pressure cooker for about 2 hours 3 weeks before the party..then covered them tightly and left them in the ‘fridge . On the day of the party I steamed them in the pressure cooker for another hour ..let the steam out of the pressure cooker but left the lid on..wrapped the whole lot up in a quilt and left it in the bedroom freeing up the kitchen for other manic cooking going on. When it was time to serve the pud we unwrapped the pressure cooker , turned the still very hot puds onto a plate, dimmed the lights , doused them with rum, ignited them and VOILA !!! INSTANT WOW factor !! Thank-you for making our evening such a success !!
        P.S. I even used suet ..our local butcher was happy to oblige ! I put it in the deep freeze and then grated it with a cheese grater !!!

        • Graham says:

          Hi Kay, that is so great to hear and thanks for sharing your method, sound like you really went to town. Gotta love a flaming pud 😉 Happy days G

  2. Gary says:

    I’m curious as to why it takes so long to steam. Is the batter so thick that it takes that long for the eggs to set up? I thought steaming was a fairly efficient cooking method. Thanks.

    • Graham says:

      Hi Gary, the suet, which is the hard fat from around the organs is the main reason for it and cannot really be substituted. It takes a long time to break down and of course the pudding is very dense. It’s well worth it.. give it a go. Merry Xmas G

  3. Avril says:

    Hi, can we substitute suet with something else.

    • Graham says:

      Hi Avril, there is really no good substitute for suet I’m afraid but any butcher will be able to sell you suet. Happy Xmas G

  4. Joan says:

    I have just looked up my English receipt for Christmas Pud. looks very much like yours, so I will try yours this year. By the way you can buy suet in Pick n Pay and Checkers it comes in a carton (from the UK) it is called Atora a bit expensive but worth it.

  5. Anisha says:

    Hi, Graham
    Thanks for the recipe. This year I am doing this entire dinner so its gonna be a challenge. Definately worth a try with a generous helping of home made custard!!!

    • Graham says:

      Hi Anisha, hope father Xmas is good to you after all that effort. May you be smothered in hugs, kisses and family love. Happy days G

  6. Belinda says:

    Hi Graham
    what is suet and where can it be bought
    looking forward to making the glazed gammon yummy
    Belinda

    • Graham says:

      Hi Belinda, suet is beef or mutton fat that you can get from any butcher. It’s not something that the supermarket butchers put out on the shelves but they will have some so just ask for it. Glazed Gammon is just the best, Happy days G

  7. Peter Luck says:

    Thanks for the recipe and I am going to give it a bash tomorrow – just one question – does a Xmas pudding not normally have a few cherries in it as well?

  8. Thanks for the receipt, my family will be spoild to rotten this x-mass

  9. Thanks so much for taking care of the nation, that’s highly appreciated, keep the good work up.

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