Useful Tips

English christmas pudding


Real English pudding is worth a try at least once. This is an interesting culinary experience and an unusual journey of taste.

Christmas is a wonderful occasion to indulge in Traditions, including the culinary tradition. I noticed that at this time the canons want to follow deeply and in detail, without departing from them a single step. And what are the canons in cooking? Old-time recipes, time-honored methods of cooking, cast into the rules, grandmother’s memories of great-grandmother’s recipes for the holidays, from the names of which are breathtaking and time comes to life.

Each country has its own Christmas dishes. Today I learned to cook an English culinary hit - Christmas Pudding. It turned out to be not difficult, perhaps because I have been fond of cooking puddings for a long time and have already prepared a lot of them.

What does Christmas pudding mean for the British? Not much less than the central image of the festive table. You can set the whole table with original modern dishes, but it is impossible to put pudding, because without it you can’t get a real holiday. Since time immemorial, English Christmas pudding has been prepared in every family, and each has its own version of the recipe, with many secrets and subtleties.

How to Make Christmas Pudding


Butter - 100 g
Dried fruits - 250 g raisins, dried apricots, prunes, dates
Walnuts - 70 g
Brown Sugar - 90 g
Orange - 1 pc.
Egg - 2 pcs.
Rusks - 100 g
Flour - 50 g
Apple - 1 pc.
Rum - 2 tbsp.
Cinnamon - 1 tsp
Honey - 2 tbsp.


First of all, you need to prepare dried fruits for Christmas pudding. You can choose any dried fruit or candied fruit to your taste, here it is prunes (50 g), dried apricots (50 g), dates (50 g) and raisins (100 g). If they are solid, then you can pour boiling water for several minutes. Dice.

Mix all chopped dried fruits in a bowl and pour on rum or cognac. You can soak it in strong sweet tea, but, in my opinion, the whole charm of this dessert is in the light aroma of alcohol.

Grate the zest of the orange and squeeze the juice out of it, add to the dried fruit and mix well. Add cinnamon. Set aside for a while. You can mix the mixture several times so that the alcohol is absorbed evenly.

Grind breadcrumbs or stale white roll to crumbs.

Beat with a mixer the eggs, brown sugar and honey until a fluffy mass is obtained.

Melt the butter and let cool. Add oil to the egg mass and mix.

Mix the egg mass and dried fruit with a spatula, add chopped nuts.

Grate the apple and add to the mixture.

Pour flour and crackers, mix the mass with a spatula.

Lubricate the round shape with high sides with butter. You can use a bowl of heat resistant glass. Put the mass in the form and tamp well. Wrap the mold on top with foil and tie it with a thread or silicone cord. Put the mold in a baking sheet with high sides and pour so much water into it that it reaches the middle of the mold. You can put a towel on the bottom of the pan.

Cook at 160-170 degrees for about 1.5 hours after boiling water.

Then open the foil and try the pudding - it should be tight and slightly spring. If he is not ready, then continue cooking for another 30-40 minutes.

It is advisable to leave the pudding to ripen overnight, and even better for a few days. Before serving, decorate as you wish.

Can be served with whipped cream or ice cream. It will be very tasty if the prepared Christmas pudding is soaked in rum or cognac, sprinkling dessert with the chosen alcohol, while it ripens.


  • raisins dark 50 grams
  • dried apricots 50 grams
  • dates 50 grams
  • alcohol 50 grams (cognac, rum, brandy)
  • fat, lard or butter 65 grams
  • sugar 65 grams
  • flour 40 grams
  • yesterday's bread 35 grams
  • egg 1 piece
  • zest of half a lemon
  • a mixture of spices for baking 0.5 tsp (cinnamon, ginger, nutmeg, cardamom, cloves)


First you need to prepare the filling. Remove the seeds from the dates, cut them into small pieces. Cut the dried apricots in the same slices.

Mix raisins, dates and dried apricots, pour alcohol and leave for a couple of hours at room temperature, and preferably - overnight in the refrigerator.

Softened fat (butter) mix with sugar and grind.

Add the lemon zest, grated, and spices.

Now add the egg to the mixture and grind until smooth and creamy.

Grind the bread in a blender until crumbs.

Mix bread crumbs with flour.

Add the resulting dry mixture to the oil base.

Now add dried fruit to the “dough” along with the alcohol in which they were soaked.

Lubricate the sphere-shaped heat-resistant deep plate with oil and place the pudding in it, ramming it tightly so that there are no voids inside.
Lay a piece of parchment on top.

Then cover the plate with foil and fix it with threads or twine.
Now prepare a wide pan, put a piece of cloth on the bottom, on which put a bowl of pudding. Pour boiling water into the pan until it reaches half the bowl.

Cook the pudding in a water bath for 3.5 hours. As the water boils, add more.
The larger the pudding you prepare, the longer it needs to be cooked.

When the pudding is ready, remove the foil and parchment, cover with fresh parchment and another sheet of foil. Cool and store.

Pudding can be served both cold and warm. And, of course, do not forget about cream or cream - it will be so much tastier!