My decadent, easy-to-make British Christmas Pudding is a perfect holiday dessert that's been lightened up so you can make it in half the time! It’s a moist, cake-like base filled with sweet spices and dried fruit that your family is sure to love this holiday season!
In a large mixing bowl add all of the ingredients (raisins, golden raisins, self-rising flour, breadcrumbs, light brown sugar, grated butter, mixed spice, milk, and egg). Mix until 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.
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, 1 large egg
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. Tie the aluminum foil in place with butcher twine then place the bowl into a large pan.
Fill the 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 for 2 ½ hours. *Check the water level occasionally and add more hot water to keep the level at the same point on your bowl.
Remove from the pan when done, peel off the aluminum foil and invert onto a heat-safe serving plate or dish. To serve 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 confectioners' sugar and enjoy.
Optional stir-ins include up to 1 cup of crushed nuts (walnuts, pecans, hazelnuts) or ½ cup of grated apple (use a firm semi-sweet variety like Honeycrisp, Gala, Fuji, Braeburn, Cameo, Pink Lady).
Swap out raisins for dried fruit like dates, apricots, cherries, cranberries, or mixed peel if desired.