Christmas Pudding Recipe
We’ve all done it… started out with good intentions about making our own pudding this year, then realised we’ve run out of time! Don’t despair, this is an instant Christmas pudding that can also be frozen for use later.
This 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 pudding.
To store the Christmas pudding, wrap in cling film once cooled and then in an outer layer of foil. You can also freeze this pudding.
Christmas Pudding Ingredients:
- 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
- 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.
- Recipe Serves: 8-10
- Recipe Cooking Time: 2 and half hours (reheat time: microwave on full for 6 minutes)
- Recipe Preparation Time: 20 minutes