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Hi Bold Bakers!
Christmas Pudding is a huge part of my Christmas traditions. Growing up in Ireland my Mum would make them in October and have them all ready to give to Aunties and friends by the time the holidays came around.
I remember it being a big process because even after the puddings were mixed then they had to be wrapped up with string and foil and steamed. I do however have very fond memories of mixing the pudding batter in a big Mason Cash porcelain bowl and making a wish. All of us got to do it.
This was my very first time making Christmas Pudding. To be fair why would I make my own when my Mammy does such a great job. I am not going home to Ireland this year for Christmas like I usually do. I will be celebrating here in Los Angeles with my husband, Kevin, and Waffles (our dog). I will be starting my own traditions here with my American family and this is something that I definitely plan to carry on every Christmas. And with this recipe, you don’t have to make it months in advance. Just prepare it at least 24 hours in advance and you’ll be enjoying Christmas Pudding in no time.
Traditionally in Ireland our Christmas desserts are boozy and fruity. What’s not to love about that combination.
With all of the sugars and alcohol in the pudding it only gets better with time.
Serve the pudding warm with freshly whipped cream and vanilla ice cream. The pudding is sweet so I like something creamy that cuts the sugar.
No matter what you serve it would be a sin not to pour brandy over and light it on fire. It looks fantastic and makes it taste even better.
I have you covered this holiday baking season so get more Christmas recipes, tips and tricks on my Holiday Baking Headquarters page.
Prep Time 20 mins
Cook Time 3 hrs
Total Time 3 hrs 20 mins
Learn how to make Christmas Pudding at the last moment for the perfect dessert on your dinner table at Christmas time — with all the classic flavors.
Author: Gemma Stafford
Servings: 2 medium puddings
- 125 g (4oz) molasses or treacle
- 220 g (7oz) fresh white breadcrumbs
- 125 g (4oz) melted butter or shredded suet
- pinch of salt
- 1 teaspoon ground mixed spice
- 175 g (6oz) sultanas
- 175 g (6oz) raisins
- 125 g (4oz) currants
- 50 g (2oz) candied peel
- 25 g (1oz) blanched almonds
- 1 large cooking apple , grated
- 1/2 lemon finely grated rind and juice
- 1 egg
- 150 ml (1/4 pint) Guinness or stout
- 75 ml (3 floz) milk
- 2 tablespoons brandy to serve
Put the dry ingredients, fruit, candied peel and almonds in a large bowl and mix well together
Add in the grated apple, lemon rind and juice, egg, treacle, melted butter, Guinness and milk.*
Stir well until you get a soft dropping consistency. You might need to add more milk then in the recipe
Grease a 2 pint pudding basin (or whatever size you have) with butter and fill with your mix 3/4 of the way. Lay a circle of grease proof on top and snap on the lid tightly
Place in the fridge over night
Steam for 2 1/2 - 3 hours. you will know when it is done because the top will be dark all over. If it is a little pale on top give it more time.
Once done remove from the steamer and let them cool down at room temperature.
You can eat them straight away or store them in a dark cool place until ready to eat.
One the day you want to serve it, re steam for 2 hours to get them nicely heated through.
To serve pour the brandy over and light on fire. Serve with vanilla ice cream AND whipped cream!
* You can also use apple cider in this recipe - the europena version or the American version.
This Recipe Made By Bold Bakers