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Easy Last Minute Christmas Pudding

My Easy Christmas Pudding recipe takes just 20 minutes to prep and 3 hours to steam for a rich, traditional dessert to make at the last minute.

10 Servings

Prep Time: 20 min Cook Time: 180 min Total Time: 680 min

https://www.biggerbolderbaking.com/christmas-pudding/

To Make the Last Minute Christmas Pudding (The Day Before)
In a large bowl, stir together the breadcrumbs, raisins, sultanas, currants, candied peel, almonds, apple, lemon zest and juice, mixed spice and salt. Set aside.
In a separate bowl, whisk together the egg, Irish stout, butter, molasses and milk.
Add the wet ingredients into the dry and mix until combined. Cover with cling wrap and refrigerate overnight, or for a minimum of 8 hours.
To Steam the Last Minute Christmas Pudding (The Next Day)
Butter a 2-pint pudding basin (or glass bowl) and fill with the pudding mix. Lay a circle of parchment paper directly on top of the pudding, cover tightly with foil and tie twine around the basin to create a handle. (See 'How to Steam A Christmas Pudding')
Place a tall pot on the stovetop and place a steaming tray on the inside. Fill the pot with boiling water until it reaches the steaming tray, and place the basin inside. Allow the water to come to a steady boil over medium-low heat.
Steam for 2 ½ - 3 hours, checking the level of the water every 20 minutes to ensure it reaches the steaming tray (add more hot water if needed). The pudding is ready when the top is evenly browned.
Remove the pudding from the steamer and let it cool completely. At this point, you can store it in an airtight container in a dark cool place for up to 1 year.
To Serve the Last Minute Christmas Pudding
Pour the whiskey over the pudding and light it on fire. Enjoy with Homemade Vanilla Ice Cream and whipped cream.

Ingredients

3 cups (7 ½ oz/213 g) fresh breadcrumbs

1 ¼ cups (6 ¼ oz/177 g) raisins

1 ¼ cups (6 ¼ oz/177 g) sultanas

¾ cup (3 ¾ oz/106 g) currants

½ cup (2 oz/57 g) candied peel

¼ cup (1¼ oz/35 g) blanched almonds (, chopped)

1 large Granny Smith apple (, peeled and grated (about 5 oz/142 g))

1 tablespoon lemon zest

2 tablespoons lemon juice

1 teaspoon ground mixed spice

½ teaspoon salt

1 large egg (, at room temperature)

⅔ cup (5 fl oz/150 ml) Irish stout (, at room temperature)

½ cup (4 oz/115 g) butter (, melted)

⅓ cup (4 oz/115 g) molasses

⅓ cup (2 ½ fl oz/75 ml) whole milk

2 tablespoons brandy (, for serving)

Instructions

Step 1

To Make the Last Minute Christmas Pudding (The Day Before)

Step 2

In a large bowl, stir together the breadcrumbs, raisins, sultanas, currants, candied peel, almonds, apple, lemon zest and juice, mixed spice and salt. Set aside.

Step 3

In a separate bowl, whisk together the egg, Irish stout, butter, molasses and milk.

Step 4

Add the wet ingredients into the dry and mix until combined. Cover with cling wrap and refrigerate overnight, or for a minimum of 8 hours.

Step 5

To Steam the Last Minute Christmas Pudding (The Next Day)

Step 6

Butter a 2-pint pudding basin (or glass bowl) and fill with the pudding mix. Lay a circle of parchment paper directly on top of the pudding, cover tightly with foil and tie twine around the basin to create a handle. (See 'How to Steam A Christmas Pudding')

Step 7

Place a tall pot on the stovetop and place a steaming tray on the inside. Fill the pot with boiling water until it reaches the steaming tray, and place the basin inside. Allow the water to come to a steady boil over medium-low heat.

Step 8

Steam for 2 ½ - 3 hours, checking the level of the water every 20 minutes to ensure it reaches the steaming tray (add more hot water if needed). The pudding is ready when the top is evenly browned.

Step 9

Remove the pudding from the steamer and let it cool completely. At this point, you can store it in an airtight container in a dark cool place for up to 1 year.

Step 10

To Serve the Last Minute Christmas Pudding

Step 11

Pour the whiskey over the pudding and light it on fire. Enjoy with Homemade Vanilla Ice Cream and whipped cream.