Merry Christmas and happy Holidays to all my wonderful readers and friends! How do you celebrate your Christmas? This year it is special because I’ll be celebrating with my family after a long time. I have been baking batches of cookies and cakes for the past few weeks for our friends as gifts and baked this Christmas pudding for my family for the Christmas.
This pudding is a very rich in taste and is a traditional Christmas pudding with lots of dried fruits and spices. I love the texture that we get from adding the breadcrumbs with some flour. Usually Christmas pudding has suet in it but this recipe is completely vegetarian except for the eggs.
Christmas pudding is very rich in taste and the dried fruits make it even more festive. The orange juice makes the taste more flavorful. This pudding has a unique way of cooking. This takes a long time to cook but it is worth the wait.
I have used dried fruits of my choice. You may add more dried fruits if you want. Traditionally Christmas pudding is decorated with holy leaves but here I have made my own with fondant.
Enjoy the season and happy feasting.
By December 25, 2014Published:
- Yield: One 6 (6 Servings)
- Prep: 15 mins
- Cook: 6 hrs 0 min
- Ready In: 6 hrs 15 mins
Christmas pudding is very rich in taste and the dried fruits make it even more festive. The orange juice makes the taste more flavorful.
- 1/2 cup all purpose flour
- 1/4 cup dates chopped
- 1 teaspoon ground ginger
- 1 1/4 cups bread crumbs
- 11/2 cups brown sugar
- 1 cup butter softened
- 2 large eggs
- 1/2 cup raisins
- 1/2 cup chopped citrus peel candied
- 1/4 cup sultanas or currants of your choice
- 1/2 cup orange juice
- Grease a 6" pudding mold with butter and cut two pieces of parchment paper and a sheet of aluminum foil.
- Whisk together the flour,baking soda and the ginger powder in another bowl. Combine the flour mixture to the egg mixture. Add all the dry fruits and peels. Finally add the bread crumbs and combine well.
- Cream the sugar and the butter in a bowl with an electric mixture until light and fluffy. Add the eggs one at a time and mix until pale and creamy in texture.
- Transfer the batter to the prepared pudding mold. Even out the surface of the mold and tap few times to release any bubbles of air. Place the cut pieces of parchment paper on the surface of the pudding mold.
- Take the aluminum foil piece and fold a pleat into it. Cover the pudding mold with the foil and secure tightly with elastic bands or kitchen twine.
- Place the mold in a large pan of boiling water. Make sure that the water is 2/3 up the level of the pudding mold. Cover the pan and let it cook for 6 hours. Top with water as and when needed.
- Remove the pudding mold once it is cool enough to handle. Let it cool completely before taking out of the mold.
- Decorate with holy leaves and sugar icing as required.
- Enjoy the Christmas pudding with your family!