My British Christmas pudding recipe is surprisingly easy too! It takes just 15 minutes to prepare, and the rest of the time is spent steaming the pudding – so it’s super hands-off! That’s perfect for the busy holiday season!

Ingredients 1 cup raisins 1 cup golden raisins (sultanas) 1 cup self-rising flour 1 cup breadcrumbs  1 cup light brown sugar  1 cup butter  2 teaspoon mixed spice 1 cup milk (whole milk is best) 1 large  egg  confectioners' sugar (optional, for garnish)

Mix ingredients. In a large mixing bowl, add all the  pudding ingredients – 1 cup of raisins, 1 cup of golden raisins  (sultanas), 1 cup of self-rising flour, 1 cup of breadcrumbs, 1 cup of  light brown sugar, 1 cup of frozen and grated butter, 2 teaspoons of  mixed spice, 1 cup of whole milk, and 1 large, room temperature egg.

Mix ingredients. In a large mixing bowl, add all the  pudding ingredients – 1 cup of raisins, 1 cup of golden raisins  (sultanas), 1 cup of self-rising flour, 1 cup of breadcrumbs, 1 cup of  light brown sugar, 1 cup of frozen and grated butter, 2 teaspoons of  mixed spice, 1 cup of whole milk, and 1 large, room temperature egg.

Transfer. Mix until very well combined, then transfer into a generously buttered pudding bowl or heat safe bowl (the bowl should be roughly 1.5-quart capacity). Use a spatula to level the top of the pudding and gently pack into the bowl.

Prep for steaming. After the pudding is in the bowl, butter the bottom side of two sheets of aluminum foil then secure them over the bowl – leave the center pleated, creased, or tented over the pudding to allow for rising. Then, tie the aluminum foil in place with butcher twine then place the bowl into a large pan.

Steam pudding. To steam the pudding, fill the  steaming pan with water, enough so that it reaches up just a bit over  halfway up the sides of your bowl of pudding. Cover and bring the water  to a low simmer, then steam 2 ½ hours (Check the water level occasionally and add more hot water to keep the level at the same point on your bowl).

Finish and serve. When the pudding is done, peel off  the aluminum foil and invert onto a heat-safe serving plate or dish. If  you’re serving later, let the Christmas pudding cool slightly, then wrap tightly with plastic cling film and a layer of fresh aluminum foil. When ready to serve lightly dust with confectioner’s sugar.

For more details on this Christmas pudding or more recipes visit BakeItWithLove.com Happy Holidays!