Best 3 Traditional Christmas Pudding Recipes
Traditional Christmas pudding, a quintessential British dessert, is a centuries-old recipe that dates back to the medieval era, imbued with rich tradition and symbolic ingredients. This delectable dish is not just a dessert; it's a symbol of joy, prosperity, and family gathering during the festive season. The unique blend of dried fruits, aromatic spices, and warm alcohol, encased in a moist, dense sponge, creates a taste that evokes memories and brings loved ones together. Be it a family heirloom recipe passed down through generations or a new culinary adventure, creating a traditional Christmas pudding is an experience that connects us to the past and celebrates the spirit of Christmas.
Check out the recipes below so you can choose the best recipe for yourself!
NANA'S TRADITIONAL CHRISTMAS STEAMED PLUM PUDDING WITH HARD SAUCE
Steps:
- Combine the molasses, butter, milk, and eggs in a mixing bowl. Next, combine the flour, baking soda, salt, cinnamon, and cloves in a large mixing bowl. Add the dry ingredients to the wet ingredients in 3 additions. Toss candied fruit and raisins lightly with flour to prevent sinking and add to batter. Stir in brandy.
- Pour into a greased and sugared steam pudding mold and place on a rack in a large covered pot with water that comes halfway up the sides of the mold. Cover and steam for 2 hours, checking occasionally to make sure water hasn't boiled out. Let cool for 5 minutes on a rack before turning out. Dust with powdered sugar and serve with a sprig of holly and Hard Sauce.
- Beat all ingredients together until very well combined. Serve with pudding.
THE OLD MANOR HOUSE TRADITIONAL VICTORIAN CHRISTMAS PUDDING
I discovered this recipe in an old Victorian scrapbook that I bought in a second hand book shop; the original recipe dates back to 1880, and was the prized Christmas Pudding recipe of the Cook at a Manor House in the North of England. I have made it many times and given smaller versions away as gifts to friends - the lovely thing about this pudding is that it IS fruity and boozy, but it is NOT heavy and stodgy, it is very light for a steamed pudding; this is due to the fact that the recipe does not use flour, but uses bread or cake crumbs instead. The traditional day to make your puddings for Christmas is "Stir-Up Sunday" which is the 5th Sunday before Christmas Day and the Sunday before Advent. You would even be reminded of the fact at the Sunday morning church service, as it was believed that puddings made on this day carried God's blessings to all who partook of it! I always put a lucky silver "sixpence - sixpenny piece" in my pudding - lucky silver charms are also used, and these can still be bought in the UK. Halve the quantities for one large pudding. Merry Christmas!
Provided by French Tart
Categories Dessert
Time 10h15m
Yield 2 Large Christmas Puddings, 12-16 serving(s)
Number Of Ingredients 17
Steps:
- Mix all the dried fruit together, and then add the citrus peel, flaked almonds, spices, ground almonds and salt - blend thoroughly.
- Work in the breadcrumbs, sugar and softened butter, mixing well.
- Stir the beaten eggs into the mixture and then gradually add the brandy or rum and the stout. Mix thoroughly until a soft dropping consistency has been achieved.
- Butter two large (2 pint) pudding bowls and spoon half the mixture into each bowl - smoothing down the surface slightly.
- Cover with greaseproof paper and muslin pudding cloths or aluminum foil, and tie them down around the rims, making a loop for a handle to lift the pudding basins out of the steamer later!
- Boil the puddings in an open pan or in a steamer for 6 hours - making sure that the water is topped up when necessary.
- You can also steam these puddings in a pressure cooker - please follow your manufacturer's instructions.
- Remove the greaseproof paper, cloths/ aluminum foil and cover with fresh greaseproof paper and a clean pudding cloth or foil.
- Store in a cool place for up to 2 months, although I have kept these puddings for nearly a year!
- On Christmas day, boil or steam for a further 4 hours.
- To flame the puddings: Turn out the puddings onto a plate. Heat up a tablespoon or two of brandy in a small saucepan until it is warm but NOT boiling, and then pour the hot brandy into a ladle - take the pudding to the table with the ladle and light the ladle with a match - BE CAREFUL! Pour the burning brandy over the pudding and remember to turn the lights out for maximum ooohs and ahhhhs!
- Serve with Brandy Butter, Rum Sauce, Custard or Cream. Don't forget the sprig of holly too!
- Each pudding serves 6 to 8 people.
TRADITIONAL STEAMED CHRISTMAS PUDDING
Steps:
- Mix altogether, and combine soda with potato before adding to the rest of the ingredients. Place in soup cans ( makes 3) or pudding cans. Place in pot of water half way up the side of the steaming container. Ensure the container is lifted off the bottom of the pot by something like mason jar rings. Serve with butterscotch sauce and hard sauce
Tips:
- Use high-quality ingredients: The better the ingredients, the better the pudding will be. Use fresh, organic ingredients whenever possible.
- Don't overmix the batter: Overmixing will develop the gluten in the flour, making the pudding tough. Mix just until the ingredients are combined.
- Steam the pudding for at least 5 hours: This will ensure that the pudding is cooked through and has a moist, dense texture.
- Let the pudding cool completely before serving: This will allow the flavors to develop and the pudding to set properly.
- Serve the pudding with your favorite accompaniments: Brandy sauce, hard sauce, or whipped cream are all classic choices.
Conclusion:
Christmas pudding is a delicious and festive dessert that is sure to be a hit at your holiday table. With a little planning and effort, you can make a traditional Christmas pudding that your family and friends will love. So get started today and enjoy the delicious fruits of your labor on Christmas Day!
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