Christmas Pudding
291kcal4.2g protein13.9g fat38.2g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains gluten, dairy, egg · sometimes contains peanut, tree nut, sesame, soy, shellfish, fish — check the label
Restrictions
Containsgluten · dairy · eggIt is in an ingredient you cannot leave out.
Sometimes contains — check the labelpeanut (dried fruit, mixed spice) · tree nut (dried fruit, mixed spice) · sesame (dried fruit, mixed spice) · soy (dried fruit, mixed spice) · shellfish (dried fruit, mixed spice) · fish (dried fruit, mixed spice)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Diets
Vegetarian · checkPescatarian · checkNo pork · checkNo alcohol · check
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 700 g | mixed dried fruit |
| 180 g | brown sugar |
| 120 g | breadcrumbs |
| 100 g | flour |
| 150 g | butter (grated or softened) |
| 2 unit | eggs |
| 1 unit | apple (grated) |
| 2 tsp | mixed spice |
| 1 unit | orange |
Steps
- mix10 minfruit evenly coatedCombine the dried fruit, brown sugar, breadcrumbs, flour, butter, grated apple, spice and orange zest. Mix until the dry ingredients cling evenly to the fruit instead of collecting at the bottom of the bowl.
- mix3 mindense spoonable batterBeat in the eggs and enough orange juice to make a dense, moist mixture. The batter should mound from a spoon; a loose batter produces a wet pudding that takes excessively long to set.
- prep8 minbasin covered watertight above waterlinePack into a buttered pudding basin, leaving a little expansion room, then cover securely with pleated parchment and foil. Tie firmly so condensation cannot drip into the pudding during the long steam.
- steam240 minsteady steam, water maintained below rimSteam gently for about four hours, checking the pot periodically and topping up with boiling water. Never let the pan boil dry; the long moist cook is what transforms the dense fruit mixture into a cohesive pudding.
- rest20 minset enough to unmoldLet the pudding stand briefly before unmolding. It may be cooled, wrapped and matured for later reheating, or served the same day once the crumb has settled and slices hold together.