Easy Christmas Pudding Recipe
This Easy Christmas Pudding recipe will help you make the Best Moist Christmas Pudding in the easiest way possible.In this easy Plum pudding Recipe,We are going to make it in three simple steps.
Prep Time 10 minutes mins
Cook Time 3 hours hrs
Total Time 3 hours hrs 10 minutes mins
Course Dessert
Cuisine American, British
- 125 g Butter or 1 stick or 1/2 cup +1 tbsp
- 110 g Soft dark or light brown sugar or 1/2 cup
- 20 g Mollasses 1 tbsp (if you don’t have molasses you can use brown sugar)
- 2 Eggs
- 375-425 g Dried mixed fruit (you can use dry fruits of your choice and can choose candied peels or glazed cherries or nuts according to your preference)
- 2.7 g Ground Mix spices 1 tsp
- 2.7 g Cinnamon powder 1 tsp
- 1/2 tsp Vanilla Sugar or Extract
- 1 Zest of Orange
- 100 g Bread Crumbs or approximately 2 cups loosely packed
- 50 g Plain flour 1/2 cup -2 tbsp
Dry Fruits Used in this Easy Christmas Pudding Recipe
- 100 g A mix of Raisins and Currants
- 100 g Dried Cranberries
- 100 g Dried Cherries
- 125 g Dried Plumes or Prunes
Mix Spices Used in this Easy Christmas Pudding Recipe
- Nutmeg,Cloves,Cardamom,Dry ginger
Mix all the ingredients in a bowl
In to a bowl, just add in the softened butter and brown sugar.Cream them together using a spoon or spatula.Add the mollasses and eggs.Stir and combine.The batter may get curdled at this point.Thats okay ,its because of the difference in the proportion of fat and liquid.And its more obvious when we happen to use cold butter and cold eggs.So it better to use ingredients at room temperature.Now lets add in the flavors of Christmas pudding.Add in the zest of 1 large oranges teaspoon of cinnamon powder and a teaspoon of “ground mix spices”.To enghance the fruity flavor of plum pudding I have also added 1/2 teaspoon vanilla sugar into it.Add bread crumbs and flour into this and combine everything together.It will be thick and sticky.
Transfer the pudding mix to the Pudding Mould
Generously butter your pudding mold and scoop the batter into the mould, pressing down and smoothing the top.If we don’t butter the inside of the pudding basin properly and if we don’t wait for the pudding to cool down almost completely, we will find it difficult to demoed the plum pudding.So grease the mould well with butter and wait for the pudding to cool down almost completely before removing it from the mould.The pudding mould I’ve used has a capacity of 700 ml.Size :7 cm diameter on bottom,14 cm diameter on top and 10 cm height.Slight variation in size is okay.We can also use small pudding basins to make this steamed pudding.The duration of steaming will vary according to the size of the mould.The bigger the pudding mould, the longer it will take to get cooked.Take an aluminum foil and fold a pleat in the center to allow room for expansion as the pudding cooks.Trim off excess from sides.Secure the paper by folding down the sides and tying securely with a string.
Steam the Christmas pudding
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