Our Christmas Pudding coins have been selling fast this festive season!
But I often hear people say that they think making a Christmas Pudding is too difficult or too time consuming. And others say they think that a traditional pudding is too rich or too heavy.
However, my family's recipe is very quick and easy to make - and unlike other recipes the pudding isn't overly rich or heavy. So in the interests of making your Christmas easier, tastier and more fun, I thought I'd share it on the blog.
About the Christmas pudding recipe
This recipe has been in my family for several generations. We think it may have originated during the Great Depression given the unusual ingredients: tea for flavouring instead of brandy and (oddly enough!) no eggs.
But it tells you something about how delicious it is that even in times of plenty we're still making this same recipe!
It can also very easily be made into a vegan recipe by substituting the butter.
The pudding is perfect for pairing with indulgent brandy sauce or brandy butter as it doesn't overwhelm the rich flavours.
Making Christmas pudding
Unlike other Christmas pudding recipes this one is best cooked on Christmas Day rather than in advance.
To save time we often mix up the ingredients the day before so then the pudding just needs to be cooked - it can be put on when you're eating dinner. You can also cook it a day or two before, but we find it tastes best when cooked on the day.
The recipe!
Ingredients:
- 3 cups plain (all purpose) flour
- 2 teaspoons bicarbonate soda
- 2 teaspoon ground cloves
- 1½ cups dried mixed fruit
- ½ teaspoon salt
- 1 tablespoon butter, melted
- 2 teaspoons mixed spice
- 1 heaped cup sugar
- 2 cups cold tea (strained or from teabags)
Method:
Mix all dry ingredients above with the two cups of cold tea and melted butter.
You can add your Christmas Pudding Coins at this point. Alternatively you can press them into the pudding after it is cooked (which is best if you have young children being served pudding: for safety their slices should not contain coins).
For extra good luck you can ask family members to each stir the pudding mix.
Pour the mixture into a greased steam pudding tin with a lid, or use calico fabric and tie with string and place the calico bag into a large heat-resistant bowl and cover with foil. The mixture can be cooked as two smaller puddings if preferred.
Place the pudding into a large saucepan filled with water to halfway and steam for 1½ hours.
Test with a metal skewer - if it comes out without pudding stuck to it, it’s ready.
Serve as slices in a bowl. It's wonderful topped with brandy sauce or brandy butter.
Serves 10-12 people and it should keep in the fridge for around five days.
Christmas pudding coins
As I write there are still a few sets of Christmas pudding coins available. There is only a small chance that I will be making more before the end of the year, so if you'd like a set you should get in fast as I expect they will soon be gone.
