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Steamed Christmas Pudding

Our light and fruity Steamed Christmas Pudding is the perfect dessert for a traditional Christmas lunch in Summer, it’s sweet and tangy so serve with a side of double thick cream for a delicious finish to your feast!

Sweet Magazine Steamed Christmas Pudding

Steamed Christmas Pudding


2 cups mixed dried fruit
3/4 cup dried dates, diced
1/4 cup dried figs, diced
1/2 cup dried peaches, diced
1/2 cup dried pears, diced
1/4 cup craisins
1 cup raisins or sultanas
1 cup water
1/4 cup dark brown sugar
3/4 cups light brown sugar
125g butter
1 tsp bi-carb soda
2 eggs, lightly beaten
1 cup plain flour
1 cup self raising flour
3 tsp mixed spice
1 tsp ground ginger
1 tsp cinnamon
1/4 cup brandy

In a large heavy bottomed saucepan add the diced dried fruit, water, brown sugars, and butter. Stir constantly over medium-low heat until the butter has melted and the sugar has dissolved. Allow to simmer gently for 5 minutes.

Stir in the bi-carb soda and allow to cool completely before making your Steamed Christmas Pudding batter.

Once cooled, add the eggs and mix through until well combined.

Add the sifted dry ingredients and partially stir through. Add the brandy and mix until the flour is just combined.

Grease a 2L pudding basin well with butter and place a circle of baking paper in the bottom. Spoon in your batter.

Cover with a sheet of baking paper that’s been pleated in the centre to allow for the pudding to rise. Either cover with a layer of foil and tied with a piece of bakers twine, or trim away the excess and put the pudding basin lid into place.

Boil the kettle and place a heat-proof saucer upside down in the bottom of a large pot big enough to fit the pudding basin with the lid on. The upside down saucer will stop the pudding from sitting directly on the heat and burning on the bottom. Place the pudding on top of the saucer and fill the boiling water until about half way up the side of the basin. Cover with the lid and simmer for 4.5 hours. Check the pot every 30 – 45 minutes and top up with freshly boiled water from the kettle if the water level has dropped.

Very carefully remove the pudding from the water. Remember that pot holders and tea towels will soak with the boiling water and burn your hands, so be super careful!

Turn out onto a serving platter and top with a little custard. Our Steamed Christmas Pudding is fruity and sweet, so perfect served with a dollop of double thick cream.

Looking for more Christmas recipes? Try our delicious Brown Sugar Meringue Pavlova Wreath!

Sweet Magazine Steamed Christmas Pudding

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