Nigel Slater Christmas Pudding is a traditional British dessert made with dried fruits soaked in brandy, ginger, apples, and muscovado sugar. This traditional Christmas pudding pudding takes about 3½ hours to steam and can serve several people, making it a perfect centerpiece for the holiday season.
Ingredients Needed:
- 350g sultanas
- 350g raisins or currants
- 150g dried figs, chopped
- 125g candied peel
- 100g dried apricots, chopped
- 75g dark glacé cherries, halved
- 150ml brandy
- 100g ginger in syrup, chopped + 2 tbsp syrup
- 2 apples or quinces, grated
- 2 oranges, juice and zest
- 6 eggs, beaten
- 250g shredded suet
- 350g soft muscovado sugar
- 250g fresh breadcrumbs
- 175g self-raising flour
- 1 tsp mixed spice
- 2 old sixpences or coins (optional)
How To Make Nigel Slater Christmas Pudding:
- Soak the fruits: Soak the sultanas, raisins, figs, peel, apricots, and cherries in brandy overnight, stirring occasionally.
- Mix the base ingredients: The next day, mix ginger, syrup, grated apples or quinces, orange juice, and zest with the eggs, suet, sugar, breadcrumbs, and flour.
- Combine soaked fruit and spice: Stir in the soaked fruit and add the mixed spice.
- Prepare pudding basins: Grease two 1.5-litre basins and divide the mixture between them. Add the coins now if using.
- Steam the pudding: Cover the tops of the puddings with pleated greaseproof paper and secure the lids. Steam for 3½ hours.
- Cool and store: Let the puddings cool, remove the paper, and cover with cling film and lids. Store in a cool, dry place until Christmas.
Recipe Tips
- Soak the fruit overnight: This ensures the fruits absorb all the flavor from the brandy.
- Use suet for a traditional texture: Suet gives the pudding its classic rich texture.
- Pleat the paper: The pleat in the greaseproof paper allows the pudding to expand as it steams.
- Steam well before serving: Steaming for 3½ hours is crucial to get the perfect consistency.
- Add coins for tradition: If adding coins, ensure they are clean and safe for use in food.
How To Store Leftovers
Fridge: Store leftover pudding in an airtight container in the fridge for up to 2 weeks.
Freezing: The pudding can also be frozen for up to 6 months. Wrap it tightly in cling film and foil before freezing.
Nutrition Facts
- Calories: 430
- Fat: 12g
- Carbohydrates: 75g
- Protein: 7g
- Fiber: 5g
- Sugar: 45g
- Sodium: 130mg
Try More Nigel Slater Recipes:
Nigel Slater Christmas Pudding
Description
Nigel Slater Christmas Pudding is a traditional British dessert made with dried fruits soaked in brandy, ginger, apples, and muscovado sugar. This traditional Christmas pudding pudding takes about 3½ hours to steam and can serve several people, making it a perfect centerpiece for the holiday season.
Ingredients
Instructions
- Soak the fruits: Soak the sultanas, raisins, figs, peel, apricots, and cherries in brandy overnight, stirring occasionally.
- Mix the base ingredients: The next day, mix ginger, syrup, grated apples or quinces, orange juice, and zest with the eggs, suet, sugar, breadcrumbs, and flour.
- Combine soaked fruit and spice: Stir in the soaked fruit and add the mixed spice.
- Prepare pudding basins: Grease two 1.5-litre basins and divide the mixture between them. Add the coins now if using.
- Steam the pudding: Cover the tops of the puddings with pleated greaseproof paper and secure the lids. Steam for 3½ hours.
- Cool and store: Let the puddings cool, remove the paper, and cover with cling film and lids. Store in a cool, dry place until Christmas.
Notes
- Soak the fruit overnight: This ensures the fruits absorb all the flavor from the brandy.
- Use suet for a traditional texture: Suet gives the pudding its classic rich texture.
- Pleat the paper: The pleat in the greaseproof paper allows the pudding to expand as it steams.
- Steam well before serving: Steaming for 3½ hours is crucial to get the perfect consistency.
- Add coins for tradition: If adding coins, ensure they are clean and safe for use in food.