Christmas Pudding
Christmas pudding season is here! And making this classic Christmas dessert at home couldn’t be easier, especially with these fabulously festive Pudding Basins and mixing bowl from @masoncash_au and @minimax_aus.
The idea of homemade Christmas pudding used to intimidate me, but it is honestly one of the simplest desserts to prepare and is the perfect make-ahead Christmas treat. Once you’re prepared all the ingredients, everything simply comes together in a single bowl, and your stove does the rest of the heavy lifting.
Though these puddings are anything but heavy! They’re much lighter than the traditional puddings you might be used to, making them the perfect finish to any Christmas spread! The uncrystallised ginger and spices add a beautiful warmth to the pudding, with the brandy-soaked fruit bringing that festive cheer we all love.
If you’re making these ahead of time, they just need a 1.5-2-hour steam on the big day (you can do this while you’re enjoying your main course!) and by the time dessert rolls around you’ll be ready to impress everyone as you reveal your homemade pudding from your stunning pudding basins! Serve with brandy custard, and just try to stop at one slice!
This recipe makes enough for two puddings in the Mason Cash 900ml pudding basins. You can also check out how easily my pudding came together over on Instagram.
INGREDIENTS
400g mixed dried fruit (I used a mix of golden sultanas, raisins and currants)
175ml brandy
150g plain flour
150g breadcrumbs
1tsp baking powder
1 ½ tsp salt
3 tsp Speculaas spice mix (or 1 tsp each of cinnamon, ginger and nutmeg)
50g mixed peel
50g uncrystallised ginger, finely chopped
100g dates, finely chopped
Zest and juice from 1 orange
1 small apple, peeled and then grated
3 eggs, lightly whisked
150g melted butter, cooled
Brandy custard, to serve
METHOD
The day before you plan to make your puddings, put the 400g of mixed dried fruit and brandy into a bowl. Gently stir to combine, cover with foil and leave to soak until you’re ready to make you puddings.
The next day, prepare all your remaining ingredients. Combine all the dry ingredients into a 4lt Mason Cash mixing bowl and mix to combine. Add the remaining ingredients and mix with a wooden spoon until fully combined.
Prepare your pudding basins by brushing the inside with melted butter, and then place a small circle of baking paper inside on the base. Divide the batter evenly between the two pudding basins and smooth to top. Make sure you leave a few centimetres at the top to allow room for the pudding to rise.
To wrap your puddings, start by placing circle of baking paper with a few centimetres overhang over the pudding basin (don’t press this onto the surface of the pudding). Next, take a piece of foil and place over the baking paper and secure the foil in place around the lip of the pudding basin. Then cross two large pieces of foil over each other (like a + sign) on your bench and place the pudding basin in the middle. Fold the foil up the sides and over the top of the pudding basin. Place a final piece of foil over the top of the pudding basin secure around the lip of the pudding basin. Use kitchen string to tie the foil in place around the lip, and if you like, create a string handle with any excess string.
Place a tea towel (or similar) on the base of two saucepans large enough to hold the pudding basins. Place the prepared puddings in the middle of the saucepan and then fill with just-boiled water halfway up the pudding basins.
Place on the stove and steam for 5 hours, checking the water every now and then and topping up if required. When the puddings are ready, carefully remove them from the saucepans and leave to cool slightly.
If you’re storing these puddings until Christmas, once they are cool enough to handle remove the puddings from their foil wrapping. Repeat the wrapping process with fresh baking paper and foil and store the puddings in the pantry until Christmas day.
On the big day, follow the steaming steps above, though you only need to steam for 2-3 hours this time.
When you’re ready to serve, unwrap the pudding basin and place a plate over the pudding and flip with careful confidence. Lift the pudding basin and peel off the circle of baking paper to reveal your stunning Christmas pudding. Decorate as your heart desires and serve warm with brandy custard.
