Christmas Pudding Recipe
We’ve all done it… started out with good intentions about making our own Christmas pudding this year, then realised we’ve run out of time! Don’t despair, this is an instant Christmas pudding recipe that can also be frozen for use later. This Christmas pudding recipe really is easy – you can make it all using cups, and not even have to measure anything out! It’s reasonably light in fruit content, so the children should like it as well! Try making a toffee sauce for the little ones, they will appreciate it! Inspired by the Women’s Institute, this really takes the hassle out of making this Christmas pudding.
Christmas Pudding Recipe Tips
- To store the Christmas pudding, wrap it in cling wrap once cooled and then in an outer layer of foil.
- You can also freeze this pudding.
- Recipe Serves: 8-10
- Recipe Cooking Time: 2 and half hours (reheat time: microwave on full for 6 minutes)
- Recipe Preparation Time: 20 minutes
- 1 cup of self-raising flour
- 1 cup grated butter
- 1 cup sultanas
- 1 cup raisins
- 1 cup of brown breadcrumbs (approx. 4 slices of bread)
- 1 cup muscovado sugar
- 1 cup of chopped mixed nuts
- 2 tsp ground cinnamon
- 1 tsp ground mixed spice
- 1 cup full fat milk
- 1 large egg
- Extra butter for greasing
- 150ml double cream
- 75g muscovado sugar
- 75g unsalted butter
- 2 tbs treacle
- 2 tbs golden syrup
- Put the flour, butter, sultanas, raisins, breadcrumbs and sugar into a bowl, mix thoroughly, add the nuts and mix again.
- Beat the egg and milk together and add to the dry mix. Combine all together evenly.
- Pour into a buttered 1.5 / 2.5-pint pudding bowl.
- Cover with a double layer of foil, that you have pleated in the middle to allow the pudding to rise. Tie with string (making a handle on the top) and using a steamer, steam for 2 1/2 hours.
- If you don’t have a steamer, place in a large pan of gently simmering water, and cover with a lid. The water should not come up further than 3/4 of the way up the side of the pudding bowl. If the water begins to dry up, top-up as necessary.
- To make the toffee sauce. Put all the ingredients except the cream in a small pan and bring to it to a simmer. Cook until the sugar has dissolved and the sauce is glossy, it takes about 5mins.
- Pour in the cream and cook for 2mins more, stirring continuously, then remove from the heat and set aside.
- The sauce will continue to thicken as it cools.
For more information on buying the right cake tins for you, we recommend you review the following:
Cake Tin Reviews
To find out more about other Christmas recipes, you can read BellyBelly’s article: