Best Christmas Pudding Recipes

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.

CHRISTMAS PLUM PUDDING

Steps:

• In a large bowl, combine flour, bread crumbs, suet, eggs, carrot, apple, brown sugar, chopped blanched almonds, stem ginger, ground almonds, cherries, raisins, currants, golden raisins, mixed peel, plums, lemon juice and zest, mixed spice, baking powder and ale. Let each family member take a turn stirring and make a wish. If you have used more dry fruit than fresh, add a little extra ale to make the mixture less stiff.
• Grease 2 large or 4 small pudding basins. Fill with pudding mixture about 7/8 full. Cover tightly with greased waxed paper, then foil; secure with string. Stand pudding on a trivet in a large pot of boiling water that reaches halfway up the sides of the pudding basin. Steam puddings over medium-low heat in boiling water 10 hours for large puddings, 5 hours for small puddings, topping off water regularly until quite firm and set.
• If not serving immediately, let cool completely, then replace covers with fresh waxed paper and foil and store in a cool, dry place, basting from time to time with rum or brandy, for up to 3 months. To serve, reheat by steaming 2 to 3 hours.

CHRISTMAS PUDDING

Steps:

• The day before you want to steam the pudding: In a large bowl, thoroughly mix the suet, brown sugar, sifted flour, breadcrumbs, allspice, clove, nutmeg, and cinnamon. Gradually mix in the currants, sultanas, raisins, candied peel, and almonds, followed by the apple and citrus zests. In a small bowl, whisk together the rum, barley wine, and stout, and then beat in the eggs. Pour this mixture over the dried fruit and nut mixture. Mix thoroughly. It should be somewhat loose; if it needs a little more liquid, add some stout. Cover the bowl and refrigerate overnight.
• The following day: Butter a 1-pint pudding mold and pack the pudding mixture into it. Cover with a double piece of parchment and a sheet of foil and tie securely with a string across the top to make a handle. Place the pudding mold in a covered steamer set over a saucepan of simmering water, and steam for 8 hours. Check the water level, adding boiling water as needed. When the pudding is finished, let it cool and then remove the papers and foil. Replace with fresh paper and make a new string for easier maneuvering. Set in a cool place away from light (under the bed works well).
• To reheat, set a saucepan with boiling water over medium heat and put a steamer on top. Reduce the heat to a gentle simmer, set the pudding in the steamer, cover, and let steam for 2 1/4 hours. Top up the water a bit if necessary.
• To serve, remove the pudding from the steamer and take off the wrapping. Slide a palette knife around the pudding, and then turn it out onto a warm plate. Garnish with a sprig of holly. To flambe the pudding, warm a ladleful of brandy over direct heat, and when it is hot, carefully light the brandy. Place the flaming ladle over the pudding, but do not pour until at the table. When you do slowly pour it over the pudding, sides and all, watch it flame! Serve with rum sauce if desired.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

DANISH CHRISTMAS RICE PUDDING WITH ALMONDS AND WARM CHERRY SAUCE

Steps:

• Split half of the vanilla pod length ways, scrape out the seeds.
• Place the milk and vanilla in a heavy-bottomed pan. Bring to a boil.
• Reduce the heat. Add the rice gradually, stirring constantly.
• Increase the heat and bring to a boil again.
• When the milk boils, reduce the heat, cover and simmer on a very low heat for about 1 hour or until the rice is cooked. Stir from time to time, making sure that the rice doesn't stick too much to the bottom.
• Leave to cool completely.
• Whip the cream together with sugar. Fold the whipped cream and almonds into the rice. You can add more sugar or more almonds if you wish. Serve with warm cherry sauce.
• Now make the cherry sauce. Place the cherries in a medium saucepan. Add sugar and 1 1/2 cups water. Add the vanilla pod. Simmer until the cherries are tender.
• Combine the potato starch with 2 tablespoons cold water.
• Bring the cherries to a boil. Remove the vanilla pod from the pot. Reduce the heat, and , stirring constantly, slowly pour the water with the starch. Simmer for a few minutes until the sauce thickens slightly.
• Stir in the lemon juice and serve warm over the rice pudding. Garnish with a fresh mint leaf, if desired.
• * I used frozen sour cherries in this recipe, but regular sweet cherries should work as well.

SUPER EASY CROCK POT PUMPKIN PIE PUDDING CAKE! THIS DESSERT RECIPE IS PERFECT FOR FALL, THANKSGIVING, CHRISTMAS OR ANY DAY YOU NEED A SWEET TREAT. THE SLOW COOKER DOES ALL THE WORK AND YOU GET A DELIC

Steps:

• Spray crock pot with non stick spray
• Combine all ingredients in the crock pot, stir until lumps are gone
• Cover and cook on low for 3 hours

STEAMED CHRISTMAS PUDDING

Steps:

• Grease one 2-quart lidded pudding mold. Sift together the flour, sugar and cinnamon; set aside.
• In a large bowl, mix together the eggs, butter, mincemeat, cranberry sauce and pumpkin. Add to flour mixture and mix until smooth; pour into pudding mold.
• Place a rack in the bottom of a large pot, over medium heat, and fill 1/2 way up with boiling water. Place the pudding on the rack. Steam for 2 1/2 hours.
• Check the pan occasionally and add more water if needed. Check for doneness by inserting a toothpick in the center. When firm, place the pudding mold on a rack outside of the water for 10 minutes and unmold.
• Prepare a sauce by blending together the sour cream, cream cheese and confectioners sugar. Spoon dollops over warm pudding and serve.

GINGERBREAD CHRISTMAS PUDDING WITH ORANGE HARD SAUCE

Steps:

• For sauce:
• Combine all ingredients in small bowl; stir to blend well. (Can be made 4 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
• For pudding:
• Coat inside and center tube of 6- to 8-cup pudding mold or Bundt cake pan with nonstick spray, then generously with butter. Sift flour and next 6 ingredients into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs, 1 at a time, then marmalade, molasses and orange peel. Add flour mixture and beat just until blended. Transfer batter to prepared mold. Cover mold tightly with foil.
• Place steamer rack in large pot. Place pudding mold on rack. Fill pot with enough water to come halfway up sides of mold. Bring water to boil. Reduce heat to medium. Cover pot and steam pudding until tester inserted near center comes out clean, adding more boiling water as needed to maintain level, about 1 hour 15 minutes. Using oven mitts as aid, remove mold from pot. Uncover and let stand 10 minutes. Cut around top center and sides of pudding to loosen. Turn pudding out onto rack and cool 20 minutes. (Can be made 1 day ahead. Cool completely. Return to mold; cover and chill. Resteam 45 minutes to heat through, then turn out of mold.) Transfer pudding to platter. Cut pudding into wedges; serve with sauce.

THE ULTIMATE ENGLISH CHRISTMAS PUDDING

Steps:

• Lightly butter a 1.4-litre (21/2-pint) pudding basin.
• Cut a small square of foil and press into the base of the basin.
• Measure the sultanas, raisins, apricots and apple into a bowl with the orange juice.
• Add the measured brandy or rum and leave to marinate for about one hour.
• Put the measured butter, sugar and grated orange rind into a large bowl and cream together with a wooden spoon or a hand-held electric whisk until light and fluffy, gradually beat in the eggs, adding a little flour if the mixture starts to curdle.
• Sift together the flour and mixed spice, then fold into the creamed mixture with the breadcrumbs and the nuts.
• Add the dried fruits, apple and liquid and stir well.
• Spoon into the prepared pudding basin, pressing the mixture down, and level the top with the back of a spoon.
• Cover the pudding with a layer of greaseproof paper and foil, both pleated across the middle to allow for expansion.
• Tie securely with string and trim off excess paper and foil with scissors***.
• TO STEAM, put the pudding in the top of a steamer filled with simmering water, cover with a lid and steam for about eight hours, topping up the water as necessary.
• TO BOIL, put a metal jam-jar lid into the base of a large pan to act as a trivet. Put the pudding on to this and pour in enough boiling water to come one-third of the way up the bowl. Cover with a lid, bring the water back to the boil, then simmer for about seven hours, until the pudding is a glorious deep brown colour, topping up the water as necessary.
• Remove the pudding from the steamer or pan and cool completely.
• Make holes in the pudding with a fine skewer and pour in a little more brandy or rum to feed.
• Discard the paper and foil and replace with fresh. Store in a cool, dry place.
• On Christmas Day, steam or boil the pudding for about an hour to reheat. Turn the pudding on to a serving plate.
• To flame, warm 3-4 tablespoons brandy or rum in a small pan, pour it over the hot pudding and set light to it.
• Serve with Rum Sauce or Brandy Butter.

SWEDISH CHRISTMAS RICE PUDDING

Steps:

• In a heavy saucepan, combine the water, rice and salt; bring to a boil over medium heat. Reduce heat; cover and simmer for 15 minutes or until water is absorbed. Add milk and 1/3 cup sugar; bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes or until slightly thickened. , Whisk together the eggs and remaining sugar. Gradually stir 2 cups hot rice mixture into the egg mixture; return all to pan, stirring constantly. Cook and stir over low heat for 3-5 minutes until mixture reaches 160°. Remove from the heat; stir in butter and vanilla. Pour into a serving bowl. , Refrigerate for 2 hours or until chilled. Just before serving, sprinkle with cinnamon.

SOUTHERN STYLE CHRISTMAS BREAD PUDDING WITH BOURBON SAUCE

Steps:

• Preheat oven to 350 degrees. Remove crusts from bread and reserve. Cut bread slices into cubes. In a large bowl, beat eggs well. Add milk, cream, sugar, vanilla, Grand Marnier and mix well. Add cinnamon, juice, and lemon zest. Stir in cherries and raisins. Add bread cubes and stir until well coated. Let stand 30 minutes, stirring often. If mixture is soupy, you may need to add additional slices of white bread (crusts removed.) The mixture should be wet but not soupy. Pour into buttered baking dish, dusted with sugar. Prepare topping in a food processor. Add crusts, butter and brown sugar, pulsing until mixture is crumbly. Spread evenly over top of pudding. Bake in a water bath for 50 minutes covered with foil. Remove foil and bake another 10 minutes or until brown on top. Serve with bourbon sauce.
• Mix eggs, butter, and sugar together until light and fluffy. Add vanilla and 1/2 cup bourbon. In top of a double boiler cook until temperature reads 165 on a thermometer. Beating constantly and being careful not to curdle eggs. Remove from heat and strain. In a mixer bowl, beat sauce until slightly cool, adding remaining bourbon a little at a time. Serve with bread pudding.

CHRISTMAS CARROT PUDDING

Steps:

• Sprinkle a tablespoon of flour over fruit & mix, set aside.
• Grate carrot & potato, set aside.
• Cream sugar & butter, add egg & beat.
• Add carrot & 1/2 of potato.
• Mix well & add remaining flour & spices.
• Dissolve baking soda in remaining 1/2 of potato.
• Add to pudding & mix lightly.
• Add floured fruit & mix lightly.
• Add rum or brandy if using.
• Pour into large buttered pudding bowl.
• Cover with greased parchment or waxed paper.
• Cover with clean cotton cloth, tied down.
• This recipe makes 1 large & 1 small pudding. You can make 2 medium puddings.
• Steam on stovetop for three hours, watching water level.
• Water should not come more than halfway up the bowl.
• At this point you can either serve it, refrigerate for a few days or put in the freezer.
• I try to make mine about a month ahead, put in the freezer, take it out the day before you want it, thaw in fridge.
• Steam for one hour before serving.
• Serve with egg nog sauce, or your favorite hard sauce.

CHRISTMAS PUDDING WITH BRANDY SAUCE

Steps:

• In a large bowl, combine the first 12 ingredients. Cover and refrigerate for 8 hours or overnight., In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda, cinnamon, salt, cloves and nutmeg; add to the creamed mixture alternately with orange and cherry juices, beating well after each addition. Stir in the fruit mixture., Pour into two well-greased 8x4-in. loaf pans. Cover with foil. Place on a rack in each of two stockpots. Add 2 in. of boiling water to each stockpot; cover and boil gently for 2-1/4 to 2-3/4 hours or until a toothpick inserted in the center comes out clean, adding water as needed. Let stand for 5 minutes before unmolding., Meanwhile, in a small saucepan, combine the brown sugar, butter, egg yolk, half-and-half and salt. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Cool to room temperature., In a large bowl, beat whipping cream until stiff peaks form. Fold whipped cream and brandy into brown sugar mixture. Serve with pudding.

CHRISTMAS PUDDING WITH NUTMEG SAUCE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, milk and molasses. Combine flour, baking powder, baking soda and spices; gradually add to creamed mixture. Stir in apple, raisins, cherries and dates., Pour into a well-greased 6-cup pudding mold or metal gelatin mold. Cover with foil. Place on a rack in a deep kettle. Add 1 in. of boiling water to kettle; cover and boil gently until a toothpick inserted in center comes out clean, 2 to 2-1/2 hours, replacing water as needed. Let stand 5 minutes before unmolding., In a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from heat. Stir in butter and nutmeg. Unmold pudding onto a serving plate; cut into wedges. Serve warm with sauce.

FIGGY CHRISTMAS PUDDING

Steps:

• Butter a 500ml, a 1-litre and a 2-litre pudding bowl, then line the base of each with a circle of baking parchment. Butter 3 large sheets of greaseproof paper, lay each on a large sheet of foil butter side up, and fold a pleat in the middle of each.
• Roughly chop 250g of the figs and set aside. Put the remaining figs, butter and brandy into a food processor and whizz until smooth-ish, then scrape into your largest mixing bowl. Tip in the chopped figs, mixed vine fruits, grated apple, sugars, breadcrumbs, flour and allspice. Stir everything together, allowing as many helpers to give a stir and adding as many wishes as you like. Divide between the pudding bowls and smooth the surfaces.
• Cover the puds with the buttered paper-foil sheets, tie with string and trim. Lower the puds into separate saucepans with upturned saucers or scrunched up bits of foil in the bottom (so the puds don't touch the bottom), then fill each pan with enough boiling water from the kettle to come halfway up the sides of the bowl. Cover with a lid and simmer the small pud for 1-1½ hrs, medium for 2-2½ hrs and large for 3 hrs, topping up the water as needed. Remove and leave to cool. If giving as a gift, put a new piece of parchment on top. Will keep in a cool, dry cupboard for up to a year.

7-CUP STEAMED CHRISTMAS PUDDING WITH BUTTERSCOTCH SAUCE

Steps:

• For the pudding, empty the first six cups and the nuts, if using, into a mixing bowl with the spices, then stir in the milk and egg. Once well combined, tip into a buttered 1.5 litre pudding bowl.
• Cover with a double layer of buttered foil, making a pleat in the centre to allow the pudding to rise.
• Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the bowl. Steam, covered with a lid, for 2 to 2 1/2 hours.
• Check the water level during cooking, topping up if necessary.
• If you are preparing this pudding ahead, remove the foil, let it cool slightly, then wrap in cling film and then fresh foil. It can be stored in a fridge for up to one week ahead of time. Or, freeze it for up to one month. Defrost overnight.
• If you are serving it immediately, unwrap and invert onto a deep plate.
• For the sauce, put everything in a pan and bring slowly to the boil, stirring. Allow to bubble away for 2-3 minutes, still stirring, until the sugar has dissolved and the sauce is pale caramel in colour and slightly thickened.
• Remove from the heat. Pour the sauce over the pudding and decorate with the whole mixed nuts.
• Serve with a jug of fresh cream or brandy custard.

MOM'S CHRISTMAS PLUM PUDDING

Steps:

• Generously grease a 12-cup steamed pudding mold and its lid.
• Stir together plums, crushed gingersnaps, flour, sugar, milk, butter, eggs, baking powder, salt, cinnamon, and nutmeg for the pudding. Pour into the prepared pudding mold and cover with the lid. Place the mold on a rack in a deep, 8-quart pot. Add boiling water to halfway up the side of the mold, making sure water does not touch the lid.
• Cover the pot and simmer for 3 hours 45 minutes, adding more boiling water, if necessary. Remove the pudding mold from the pot and cool on a wire rack until pudding pulls away from the side of the mold, about 30 minutes.
• While pudding is cooling, combine sugar, half-and-half, butter, brandy, and corn syrup in a small, heavy saucepan. Cook over low heat, stirring occasionally, until butter melts, and sugar dissolves, 3 to 5 minutes.
• Invert pudding onto a platter and serve immediately alongside warm brandy sauce.

CHOCOLATE & CHERRY CHRISTMAS PUDDING

Steps:

• Drain the cherries in a sieve over a bowl. Cut them in half. Peel the pear, then grate it coarsely.
• In a large bowl, combine the cherries, pear, the raisins, sultanas and brandy. Stir well and cover with clingfilm.
• Heat in the microwave on high for 3 mins, then leave to cool for 5 mins to let the fruit plump up. Break the chocolate into squares while you wait.
• Tip the chocolate and butter into the hot fruit. Stir, then leave to melt. Let it cool, uncovered, for about 15 mins.
• Meanwhile, rub 1 tbsp butter around the inside of a 1-litre pudding basin.
• Lay two sheets of foil over each other and butter the one on top. Holding both sheets together, fold a 3cm pleat across the middle of the foil and set aside.
• Beat the eggs together in a small bowl. Sift the flour, sugar, mixed spice and cocoa powder on top of the chocolatey fruit, then add the breadcrumbs, eggs and ¼ tsp salt.
• Stir everything together with a wooden spoon - it will be quite a wet mixture. Tip it into the buttered basin.
• Cover the pudding with the buttered foil (buttery-side down), and scrunch it over the edge of the basin. Tie string tightly under the lip of the basin, and make a string handle to help you lower the basin in and out of the saucepan later.
• Trim the foil so that a frill of about 5cm is left sticking out, then tuck the frill up and under itself neatly. The aim is to keep the pudding watertight beneath.
• Put a heatproof saucer into the very large saucepan, then put the basin on top. Pour in just-boiled water to come halfway up the basin.
• Cover the pan and steam the pudding for 2½ hrs. Test the pudding is cooked by inserting a skewer through the foil - if there is any wet mixture, steam for 15 mins more then check again.The pan should be simmering rather than boiling hard. Top up the water levels as it cooks, if you need to.
• To store, let the pudding cool and leave in a cool dark place to mature. Don't unwrap the foil. You can make this pudding up to two months before eating.
• To reheat, steam in a pan for 30 mins, or microwave on medium for 5 mins. Remove the foil to microwave, covering with clingfilm instead.
• For the sauce, break the chocolate into squares. Put all the ingredients in a small pan and heat gently, stirring, until smooth. Serve the pudding topped with any remaining cherries, the sauce and a dollop of double cream.

STEAMED CARROT PUDDING FOR CHRISTMAS

Steps:

• 1. Mix and sift the dry ingredients Mix with other ingredients in order given
• 2. Steam in butter covered mold for three hours -- keep water boiling constantly
• 3. Serve with rum sauce or caramel sauce
• 4. RUM SAUCE: heat 2 cups milk, thickened with flour, sweetened to taste with sugar, flavor with rum and nutmeg
• 5. CARAMEL SAUCE: Cream sugar and butter, add well beaten egg yolks, and milk, cook in double boiler until thick, then flavor with vanilla

EASY CHRISTMAS PUDDING

Steps:

• For the pudding, empty the first six cups and the nuts, if using, into a mixing bowl with the spices, then stir in the milk and egg. Once well combined, tip into a buttered 1.5 litre pudding bowl.
• Cover with a double layer of buttered foil, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the bowl. Steam, covered with a lid, for 2½ hours. Check the water level during cooking, topping up if necessary. If you are preparing this pudding ahead, remove the foil, let it cool slightly, then wrap in cling film and then fresh foil. If you are serving it immediately, unwrap and invert onto a deep plate.
• For the sauce, put everything in a pan and bring slowly to the boil, stirring. Allow to bubble away for 2-3 minutes, still stirring, until the sugar has dissolved and the sauce is pale caramel in colour and slightly thickened. Remove from the heat. Pour the sauce over the pudding and decorate with the whole mixed nuts.

CHRISTMAS PUDDING ICE CREAM BOMBE

Steps:

• Take the ice cream out of the freezer for 20 mins to soften. Put the mixed dried fruit in a small pan and stir through the brandy, clementine zest and juice and cinnamon, then heat until just steaming. Set aside to cool.
• Oil and line a medium pudding basin (approx 900ml) with two layers of baking parchment. Cut into the sides of the parchment, so it fits closely around the sides of the basin - you want it to be as smooth as possible as it will imprint into the bombe. Two layers of parchment will help you remove it once frozen.
• Mix the softened ice cream, infused fruit and any remaining liquid with the free from Christmas Pudding in a large bowl. Mix gently until the fruit and pudding are evenly distributed in the ice cream. Spoon into the basin, and smooth over the top. Cover and freeze for 6 hrs until solid. Will keep frozen for up to three months.
• About 20 mins before serving, heat the cream in a small pan until steaming. Put the chopped chocolate in a bowl, then pour the hot cream over it, stirring until the chocolate has melted and the mixture is smooth and glossy. Leave to cool slightly. Remove the bombe from the freezer 10 mins before serving.
• To serve, invert the bombe onto a serving plate and remove any parchment - dip the base of the basin into warm water to help remove it if needed. Pour the chocolate ganache over the top, easing it gently down the sides of the bombe a little before it sets. Top with the dried cranberries or glacé cherries, and the holly or bay leaves, if using. Spray everything with gold lustre, if you like, and serve whole at the table before cutting into portions.