Happy Monday everyone, and happy 7th day of Blogmas 2020! Is anyone else beginning to feel more festive now that we’re properly into December? Well, the next step in boosting that Christmas Spirit is to get baking, so today I’m sharing a beginners guide to making a Christmas Pudding! This post contains affiliate links – at no extra cost to you, I may receive a small commission if you purchase through my links.
Now to me, no Christmas is complete without the perfect Christmas Pudding served with brandy cream or custard or really any sort of accompaniment that just oozes indulgence. Last year was my first time attempting to make a Christmas Pudding, and the number of compliments I received made me even more eager to share my recipe with you all this Blogmas.
A lot of recipes will tell a beginner to make your Christmas Pudding as early as possible to allow the flavour to fully develop. As a family, we tend to make ours any time after Rachel’s birthday in September, but most often around Halloween which is when Mum bakes the Christmas cake. We’ve all had a go over the years, and I made them for the first time in October 2019. If you’re a beginner looking to make your Christmas Pudding then this post is for you!
Related: Want to bake some Christmas goodies, but don’t have time for a full pudding? Check out my Christmas Shortbread Recipe!
A Beginners Step-By-Step Christmas Pudding
This recipe will make 2 puddings if using 1.2 litre bowls. I made 5 puddings out of this recipe – 3 large ones, 1 medium, and 1 baby pudding. However, I’ll cover what utensils/items you’ll need in a minute. Please note, this is not a quick pudding to make. You need at least 2 days to make the puddings, and we always find they taste better if left to sit for a month or two.
What You’ll Need
Below is a list of everything you will need to make my Christmas Pudding. The links below are affiliate links where marked as such. I’ve linked to items I have used and would recommend.
- Scales [AFF]
- Measuring Spoons [AFF]
- A fine Grater [AFF]
- Measuring jug [AFF]
- 2 Mixing bowls [AFF] (1 very large, the other an average size)
- A mixing spoon [AFF]
- A Tea-Towel or Cloth [AFF]
- Pudding Bowls [AFF]
- Grease proof paper
- Aluminium foil
- Pressure cooker [AFF]
- Trivet [AFF]
Christmas Pudding Ingredients
Because our recipe is one that has been used by the family for years, the weights are in pounds and ounces. I’ve included the metric quantities in brackets below, but please make sure you stick to whichever unit you choose to work with and don’t change between ingredients! If you’re struggling to get an online delivery slot and aren’t keen on spending time in shops, why not check out Amazon Fresh? [AFF]
- 8oz (225g) shredded suet – you can get vegetarian suet here [AFF] to suit the veggies in your life! I didn’t know this was a thing until recently.
- 4oz (110g) self-raising flour
- 8oz (225g) white breadcrumbs (make your own by grating a stale white loaf, or buy from the shop)
- 1tsp (heaped) mixed spice
- half a teaspoon grated nutmeg
- a quarter teaspoon of ground cinnamon
- 1lb (450g) soft brown sugar
- 8oz (225g) sultanas
- 8oz (225g) raisins
- 1 and a quarter lb (575g) currants
- 2oz (50g) mixed peel (finely chopped whole candied and citron peel if available)
- 2oz (50g) almonds, blanched, skinned and chopped
- An apple, cored and finely chopped
- 1 orange rind – I use a large one
- 1 lemon rind
- 4 large eggs
- 4 tbsp rum
- 5 fl oz (150ml) stout
- 5 fl oz (150ml) brandy
- Butter for greasing the bowls (or suitable alternative)
Christmas Pudding Method
As I said above, this is not a quick fix pudding that can be made the morning you plan to eat it. The pudding takes roughly 2 days to prepare and make, so if you are looking for a same day pudding idea, why not check out my Sticky Toffee Pudding recipe?
Method Day 1
- In your large mixing bowl, combine the suet, flour, breadcrumbs, spices and sugar. Make sure you mix each ingredient in thoroughly before adding the next!
- Gradually mix through all the fruit, peel and nuts, again fully combining before mixing in the next ingredient.
- Follow the above ingredients with the apple, and the rinds of the orange and lemon.
- Beat the eggs in your smaller mixing bowl.
- Mix the rum, the brandy and the stout into the eggs mix.
- Pour your wet mix from steps 4 and 5 over the dry ingredients.
- Stir extremely hard – this is the most important step so you may need to ask someone for help if you’re weaker like me!
Note: You may need to add a bit more stout as it’s hard to be precise with the liquid quantities. As long as the pudding is of good dropping consistency (drops easily off the spoon without being too runny when tapped sharply against the side of the bowl) then you’re good to go!
- Cover your large mixing bowl with a cloth and leave it overnight in a cool room.
Method Day 2
- The Next Day grease your pudding bowls with some extra butter, and tightly pack the mixture into the bowls, filling them to the top.
- Cover each bowl with greaseproof paper, then fully wrap in aluminium foil, making sure it is tightly sealed and airtight.
- Set up your pressure cooker with a trivet, and fill 3 quarters of the way with water, before bringing the water to a simmer.
- Lower your Christmas Pudding in until it is resting on the trivet before placing the lid on the pressure cooker and leaving the vent open to allow the pudding 15 minutes gentle steaming before the pressure is brought up.
- At the end of the 15 minutes, reduce the temperature of your hob to a low setting, until there is a gentle continuous hiss coming from the pressure cooker.
- Cook like this for 2 hours for the large puddings, approx 1 hour 30 for the smaller. Keep an eye on the water levels and make sure it doesn’t boil off the water!
- At the end of the cooking time, carefully remove the Christmas Pudding from the pressure cooker and allow to fully cool.
- Remove the foil and greaseproof paper carefully, and replace with fresh.
- Store in a cool, dry place until you plan on serving your pudding – it will need to be steamed in the pressure cooker for another hour before being served.
- To serve as a flaming pudding, turn out the pudding into a large ovenproof dish and pour brandy over the top before lighting the alcohol to give a lovely festive blue flame.
So there you have it! If you don’t want to start into making a custard from scratch then just buy one! Your guests will be amazed enough by the Christmas Pudding that they won’t even notice it’s not homemade custard. As I said earlier, the puddings last several months. We made them in October 2019, and left the last one until Easter 2020 to eat!
Well that’s it for Blogmas Day 7. What do you think – will you be making your own Christmas Pudding this year or next? Pin this post to be able to come back to it in the future!
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