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!

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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)

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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.

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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.

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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.

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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.

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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).

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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.

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

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