Christmas Pudding is a beautiful tribute to the celebrations of Christmases past.
Many have enjoyed steamed puddings of this nature. If your family appreciates this festive dessert, and you are willing to try this delicious treat…it really is worth the extra time it takes to prepare.
In days of old, the steamed plum, carrot or fig puddings were the centerpiece of the Christmas dinner. It’s called plum or figgy pudding, as the English, who created this treat, called any pudding containing dried fruits.
The lights were lowered & the pudding, having been flambeed at the last minute sitting atop the best tray, was carried aloft to the dining table. Oohs & ahhs, and compliments to the cook were given. A beautiful sauce accompanied an already scrumptious dessert.
How to Cook Christmas Pudding:
This recipe serves 8 – 10 people, and needs to be steamed slowly. Otherwise, your pudding will be quite hard.
It’s best to set aside a day before Christmas when you can have a bit of peace & quiet to take on the preparation. The longer it sets, the better the flavor, as it matures prior to serving.
The original recipe called for chopped suet, but I have exchanged it for butter.
Type: Dessert Recipe
Serve with: sprinkled with confectioners sugar, flambeed and/or with sauce (recipe below)
Prep Time: 30 min
Steam Time: 2 hrs
Age Time: The longer it sets, the better the flavor.
Serves: 8 – 10 people
- 1/2 cup butter or suet
- 1 cup sugar
- 1 large egg – beaten
- 1 cup all purpose flour
- 1 cup carrots – raw, grated
- 1 cup potatoes – peeled, grated
- 1 cup raisins
- 1/4 cup dried figs or prunes – chopped
- 1 cup pecans – chopped
- 1 tsp baking powder
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- pinch salt
- confectioners sugar – * optional, for garnish
- Cream the butter & sugar until light in color & fluffy.
- Add in the egg. Then, carrots, potatoes, raisins & nuts. * Tip: Prunes can be added too, if desired.
- Mix dry ingredients & add to the wet mixture. Combine well. * Tip: The dough will be very firm.
- Grease an 8 cup mold, and it’s cover.
- Turn mixture into mold, and press with a spoon the even out. * Tip: A large tin from preserves can be used, if you don’t have a mold.
- Cover the mold & set on a rack in a steaming pot.
- Add boiling water to come halfway up the sides of the mold.
- Cover the pot & allow water to continue simmering for about 2 hours or until it’s done. * Tip: You can add more water as needed.
- Turn on to a serving tray & garnish with candied cherries, pecan halves, or as desired.
Dust with sifted confectioners sugar, if desired.
Alternative Presentation – Flambe:
- Slightly heat the brandy or cognac.
- Pour it over the pudding.
- Light it, as you would flambe, and transfer, flaming, to the serving table.
Alternative Presentation – Sauce:
A delicious sauce, especially for your steamed pudding. You may use this in conjunction with either presentation method to serve with your tasty pudding.
- 3 large eggs – separated
- 1 1/3 cups sugar
- 3/4 cup heavy cream – whipped
- 2 – 4 tbsp cognac, rum or brandy
- 1 tsp vanilla extract – if you didn’t use alcohol to soak pudding
- Beat egg whites until they held their soft peaks.
- Slowly add sugar until meringue is stiff, but not dry.
- In another bowl, beat yolks until light lemon in color.
- Whip the cream.
- Fold yolks into meringue. Then, fold in whipped cream, and vanilla extract, if you didn’t use alcohol to soak the pudding first.
- Slowly drizzle in cognac & fold again.
Christmas Pudding takes some effort, but it is a delectable treat to be enjoyed, but once a year.
Thanks for checking me out on Cooking with Kimberly. Please check out my blog too:
I hope you enjoy this Christmas Recipe on Cooking with Kimberly. Until next time…
Be a Champion in Your Kitchen & Eat Deliciously!
- How to Make Christmas Eggnog
- How to Cook Brandied Apricots
- How to Make Silky Chocolate Fondue Sauce: Sweetest Day
- Happy National Chocolate Pudding Day – How to Make It!
- How to Make Brandied Cherries