It wouldn't be a Christmas meal without Christmas pudding in the UK. This lighter Christmas pudding is packed with delicious flavors & a touch of spice, but less dense than many recipes. Perfect for novices, skeptics and traditionalists alike!
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As much a part of a Christmas dinner for me as turkey and all the stuffings is Christmas pudding. It's true, it can seem a bit odd to fill yourself up on a huge savory course and then try to fit in a dense fruity dessert, but somehow there is always room.
Maybe it's partly because we always had it and knew to leave a little gap. Or maybe there is indeed a dessert stomach.
Either way, Christmas pudding is something I have always looked forward to at this time of year, although I admit I had never made it myself until last year as I always either had my mum's or sadly did without.
I say I hadn't made it myself, but to be fair I more mean I hadn't been in charge of making it. I think Christmas pudding is one of the things I most distinctly remember helping to make as a child, standing up on a chair and mixing. And, of course, licking the bowl clean after.
What is Christmas pudding?
There are various different recipes for Christmas pudding, but a few things are constant. It is a sweet steamed 'pudding' with various dried fruit in it, pretty much always including raisins. And by pudding, I mean the British-style kind of steamed cake as opposed to the American creamy pudding.
Most Christmas puddings include mixed peel, although when I made it last year I couldn't find any for some reason and decided to try dried papaya in there instead, and I actually really liked it so have used that again here.
It is generally a fairly heavy dessert and not necessarily the healthiest, it's true, given all the eggs, flour and sugar. However it can be lightened up to some extent and this lighter Christmas pudding version is definitely a great balance of traditional flavor and lighter texture.
I have apple and carrots in here partly for this reason as well as for flavor. I have drawn on a few recipes, in particular Nigel Slater's in The Kitchen Diaries, but it is fair to say as I suspect a lot of recipes are, this is an evolution of a lot of the best bits from different ones I have tried. And I have to say, I think the result is about the best I have had. Even my parents were big fans.
Reheating leftover Christmas pudding
It is probably worth mentioning that you don't need to force yourself to eat it in one go, if that is indeed humanly possible. It will keep for a good few days and there are a couple ways to re-heat it (it definitely is better warm). My dad always preferred heating it in the microwave but personally I was with my mum in frying it in a little butter so that the outside goes nice and crispy.
Both when you first have it and after, this is best served with brandy butter, as I have always traditionally had it, which does strangely seem to help lighten it as well. You could also have it with cream or creme fraiche, but I personally don't think this is as good.
A long cook...
Christmas pudding does look like it takes forever to cook, and, well, it does. But you just leave it to get on with things and check the water every now and again so it really isn't a big deal. The long slow cook is part of what helps the flavors come together.
Some people give it a long slow cook to start, then a bit more to finish off, others have about half and half. I would say you want to give it a good seven hours or more in total, with at least two to two and a half on the reheat when you are serving it so split the time as works best for you. You can make the pudding initially up to about two to three weeks ahead of when you need it, just change over the greaseproof paper 'lid' and store it in a cool dark place.
How to serve Christmas pudding
As you'll see from the picture below, the traditional way to serve it is with flaming brandy over the top. Sadly the flames don't last long and often I can't even get it from the kitchen to the table alight but even for a short time it looks dazzling and I am sure the extra little bit brandy helps the flavor. And just in case not, while some serve with cream, I am a big fan of the brandy butter that is more traditional in our family.
I know I may be sentimental, but even my husband who doesn't have that agrees this lighter Christmas pudding is a pretty special dish. Rich, but not overly heavy, fruity and flavorful. Whether it's a part of your tradition or not, I hope you will give it a try.
Try these other traditional Christmas recipes:
- Italian panettone
- German stollen (German Christmas cake)
- Or try some cookies like Danish brunkager, alfajores, kolache cookies or one of many German Christmas cookies.
- Plus get more inspiration in the Holiday recipes archives.
Lighter Christmas pudding
Ingredients
- 1 ½ cups raisins can you a mix of regular and golden/sultanas if you like
- ½ cup candied peel see notes
- ½ cup dried figs
- ½ cup dried apricots
- ½ cup dried cranberries
- ⅓ cup brandy
- ¾ cup grated apple ¾ cup is approximately 1 small or ½ large apple
- 1 cup grated carrot 1 cup is roughly 1 large carrot
- 1 orange juice and zest ie from 1 orange
- 7 tablespoon unsalted butter grated, or more traditionally, beef suet
- 2 cups fresh breadcrumbs
- ¾ cup soft brown sugar or can use up to a third amount white sugar
- ½ cup all purpose flour plain flour
- 3 eggs
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon allspice
Instructions
At least 1 day before needed
- Chop the dried candied peel, figs (removing any tough stem) and apricots to roughly the same size as the raisins and mix all the dried fruit and brandy together. Leave overnight, stirring now and again so as much of the fruit as possible can soak up the brandy.
On day (or further ahead of time)
- In a large bowl, mix the remaining ingredients - apple, carrot, orange juice and zest, suet, breadcrumbs, sugar, flour, eggs, baking powder and spices. The eggs can either be beaten separately first or put in last and break them up a bit before you combine everything (my less washing up version!).
- Add the soaked dried fruit and mix well. Grease a 1.2 liter/3 pint pudding bowl and if you can, I recommend placing a circle of greaseproof paper in the middle to cover what will be the top to help it release more easily (I nearly always forget and regret it). Then transfer the pudding mixture to a pudding bowl, pack down and smooth the top.
- Cover the bowl with greaseproof/parchment paper, making a fold in the paper over the middle and tie string/twine around the paper to hold the paper on. Make a string handle and trim the paper - see picture above.
- Place the bowl in a steamer - can improvise using a regular large pan and something to raise the bowl off the bottom - and steam for at least 5 hours, checking the water level occasionally to ensure it doesn't go dry.
- Once finished, allow to cool, remove the greaseproof/parchment paper and put on a new paper lid and store in a cool dark place until ready to use. It will keep for a good few weeks.
Before serving
- When ready to use, steam again for at least 1 ½ to 2 hours, making a minimum of 7 hours in total.
- Once it has finished steaming, remove the lid, loosen from the bowl and place a plate over the bowl. Tip over the plate and bowl so the pudding falls onto the plate, helping it as needed as you remove the bowl.
- To serve, heat some brandy in a small pan, set light to the brandy and pour over the pudding. Once the flames have died down, cut slices and serve with brandy butter or cream.
Notes
Nutrition
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Bev Earles says
I'm planning on making this. I don't understand what folding the paper over the middle means. Please explain.
Thank you!
Caroline's Cooking says
Sure, I know it is a little hard to describe (at some point I'll add a video to show it!) So if you look at the picture with the four small pictures with the stages mixing etc, the bottom right shows the pudding with the paper over the top. You'll see the paper isn't pulled tightly over the top of the bowl, but instead has a fold in it. That's what you're trying to do. This allows a bit of room for expansion (and steam) without the paper bursting as it cooks. So another way to do it that may be easier to describe is you make two small folds in the paper first so it's like an upside down T with just a small bit sticking up, then turn the paper over and lay the paper on top of the bowl. This then gives an inside fold which is the expansion room you need. Hope that helps!
Bev Earles says
Many many thanks for this. The photo is great! We're a bit behind but have started today, in the States!!!
Pat Rossi says
What, if anything, can I use in place of suet?)
Caroline's Cooking says
Sorry didn't manage to reply sooner, I've been without internet - it's a little tricky to replace, as you suggest. I haven't tried it for this, but for another recipe using suet I have used butter and just use a little less. The flavor isn't quite the same, but for this you don't taste it all that much anyway given all the flavor in the fruit etc so I think it should be fine from that perspective, I'm just not sure whether it will impact texture/how it holds together.
Kritsa says
Good evening Caroline,
I just discovered your blog and I absolutely adore it! I look forward to making your lighter Christmas pudding this year, as due to Covid we will be small in number - just my husband and kids who are fortunately game enough to try anything. I am planning a “Dickensian Christmas Feast” a la A Christmas Carol (either the one from Scrooge’s youth) or the one where he gifts the Cratchetts the goose. Do you have any special tips on goose roasting and serving? I was planning on treating it similarly to turkey. Is there a special way in which you roast it? (I have trimmed off the fat and rendered it to cook with potatoes before, but would you leave it on?) And are there traditional sides and dressings that are unique to England?
Caroline's Cooking says
Thank you for the kind words. Your feast sounds like fun, and tasty! It's been a while since I roasted a goose so I am not sure I remember any special tips, though I do seem to remember you want to try to remove some of the fat with a baster every so often, as you can end up with a lot and it will get very hot, so safer to remove some as you go. And when you do, baste the goose at the same time. I'd probably trim back obvious excess pieces of skin/fat but in general, leave it on. Brussels sprouts are a very popular side for Christmas - roasted are to me much better than boiled - and cranberry sauce, as you might for Thanksgiving. Most people have stuffing as well although ingredients vary - this one is not strictly British but relatively close to some typical flavors (apple is also popular in with pork): https://www.carolinescooking.com/fennel-prune-and-pork-stuffing/ Enjoy your meal!
Mark Baba says
Wow. That's amazing. Love it. Thank you for sharing.
Caroline's Cooking says
Thanks, it's a delicious take on a classic.
Claudia Canu says
This looks like a very interesting recipe. It's always nice to learn what it's been eaten in different cultures. Thank you for sharing!
Caroline's Cooking says
Thanks, I agree I love learning about foods from different places, and sharing some of my own as in this recipe. It's definitely worth a try!
Ramona says
Wow, this would definitely win win win all the way - love the papaya addition - just brilliant!
Caroline's Cooking says
Thanks, the papaya works so well!
Corina Blum says
I love Christmas pudding and always want to save enough room for dessert on Christmas day however full I am after eating the turkey! I'm looking forward to eating it already this year!
Caroline's Cooking says
I know exactly what you mean, I always have to keep in mind that it's coming 🙂
Jacqueline Debono says
In my opinion, the Christmas pudding is the best part of a British Christmas lunch, especially with brandy butter! Yours looks fabulous. I love the addition of papaya, apple and carrots!
Caroline's Cooking says
I agree, it's definitely an essential part and this combination has become our standard one, we like it so much.
Jeannette (Jay Joy) says
So, we were just singing the song in the car, "I WANT ME SOME CHRISTMAS PUDDING, SO BRING IT RIGHT HERE!" I am so happy to find this recipe! My kids asked me, "Mom, what is Christmas pudding?!" I sticky/Christmas, all the same LOL! Apparently, they won't stop until they get some, ha!
Caroline's Cooking says
Ha, very timely! There's a reason why there's a some about it, and this is definitely my favorite combination.
Stephanie & The Cozy Cook says
WOW this looks so good, I love the flaming brandy on top, what a great picture!! 🙂
Caroline's Cooking says
Thanks, it was a couple of second window to take it!