Mum's Christmas Pudding Recipe - That's Nerdalicious

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Mum’s Christmas Pudding: A Taste of Tradition

Christmas was always a whirlwind of shimmering tinsel, carols on the radio, and the ever-present, comforting aroma of Mum’s Christmas pudding gently steaming on the stove. But it wasn’t just the scent that made the holiday; it was the thrill of the hunt, the clinking of a spoon against something hard hidden within the dark, fruity depths. Those were the silver coins Mum would bury inside, a glittering treasure for us kids to discover, making each mouthful an exciting adventure. Now, years later, I carry on this tradition, hoping to recreate those magical Christmases for my own family.

Recipe Overview

Prep Time: 24 hours (includes soaking fruit)
Cook Time: 4-5 hours steaming, 12-14 hours reheating
Total Time: About 3 days (including soaking and reheating)
Servings: 12-14
Yield: 1 large pudding
Dietary Type: Not specified (contains gluten, dairy, eggs)

Ingredients

1 cup butter (250g)
1 cup brown sugar
1 teaspoon mixed spice
1 teaspoon cinnamon
1 tablespoon golden syrup (optional)
5 eggs
1 cup plain flour
½ cup self raising flour
¼ – ½ cup cold brewed tea
½ cup overproof rum
1 orange, zest of, only
1 lemon, zest of, only
½ teaspoon salt
½ teaspoon bicarbonate of soda
½ cup soft breadcrumbs
1 ½ – 1 ¾ cups raisins (250g – 310g)
1 ½ – 1 ¾ cups sultanas (250g – 310g)
1 ½ – 1 ¾ cups currants (250g – 310g)

Equipment Needed

Large mixing bowl
Electric mixer (optional, but recommended)
Large pudding basin with lid (or heatproof bowl and foil)
Large boiler (very large saucepan)
Saucer
Greaseproof paper
Clips or string
Crockpot (slow cooker)
Platter

Instructions

Begin by preparing the fruit. In a large bowl, combine the raisins, sultanas, and currants. Pour the overproof rum over the dried fruit, ensuring it’s well coated. Cover the bowl and let the fruit soak overnight. This step is crucial as it plumps the fruit and infuses it with rich flavour.
The following day, add the mixed spice, cinnamon, zest of orange, zest of lemon, and cold brewed tea to the soaked fruit mixture. Stir well to combine all the ingredients. The tea adds depth and moisture, while the zests brighten the flavours.
In a separate bowl, cream together the butter and brown sugar until light and fluffy. This process incorporates air, creating a lighter pudding. An electric mixer will make this task easier, but you can also do it by hand.
In another bowl, beat the eggs lightly. Gradually add the beaten eggs to the creamed butter and sugar mixture, alternating with the plain flour and self-raising flour. Begin and end with the flour to prevent curdling. This ensures the mixture remains smooth and well-combined.
Gently fold in the soft breadcrumbs into the batter. Then, carefully fold in the soaked fruit mixture, ensuring it is evenly distributed throughout the batter. Add the salt and bicarbonate of soda. The bicarbonate of soda helps the pudding rise and creates a lighter texture.
Grease your large pudding basin generously with butter. This will prevent the pudding from sticking to the sides. If you don’t have a pudding basin with a lid, use a heatproof bowl and cover it tightly with a double layer of well-greased greaseproof paper. Secure the paper with clips or string to ensure a tight seal.
Pour the pudding batter into the prepared pudding basin, leaving a little room at the top for expansion during steaming.
Cover the pudding basin tightly with its lid or the secured greaseproof paper.
Place a saucer in the bottom of a large boiler (very large saucepan). This will prevent the pudding basin from sitting directly on the heat. Place the pudding basin on top of the saucer.
Fill the boiler with boiling water to come halfway up the sides of the pudding basin. It’s important to use boiling water to maintain a consistent temperature during steaming.
Cover the boiler with a lid, but leave a small gap for steam to escape. This prevents the buildup of pressure.
Steam the pudding for 4-5 hours over a gentle simmer. Check the water level periodically and add more boiling water as needed to maintain the halfway mark. The steaming process slowly cooks the pudding, creating a moist and dense texture.
Once the steaming time is complete, carefully remove the pudding basin from the boiler. Let the pudding cool completely in the basin.
For reheating, ideally start on Christmas Eve. Place an upturned saucer in the bottom of your crockpot (slow cooker). Place the pudding basin on top of the saucer.
Add water to the crockpot to come halfway up the sides of the basin.
Reheat the pudding in the crockpot on low heat for 12-14 hours. Starting around 11 pm to midnight on Christmas Eve ensures it will be ready for lunchtime on Christmas Day. The slow reheating process keeps the pudding moist and warms it through evenly.
To serve, carefully invert the pudding onto a platter. The pudding should easily release from the basin.
Garnish with a sprig of artificial holly (for safety!) on top. Serve the warm Christmas pudding with a generous bowl of hot custard or brandy custard alongside.

Expert Tips & Tricks

For a richer flavour, soak the dried fruit in rum for longer than overnight, up to a week or even a month, stirring occasionally.
If you don’t have overproof rum, you can use regular dark rum or brandy.
If you’re short on time, you can steam the pudding for a shorter time, but be sure to check for doneness. A skewer inserted into the center should come out clean.
To make the pudding ahead of time, steam it and then store it in a cool, dark place for several weeks. Reheat it as directed on Christmas Eve.
If the pudding seems dry after reheating, you can drizzle it with a little extra rum or brandy.

Serving & Storage Suggestions

Serve Mum’s Christmas pudding warm, straight from the slow cooker. The rich, dark colour and festive garnish make it a beautiful centerpiece for your Christmas table. Store any leftover pudding in an airtight container in the refrigerator. It will keep for up to a week, becoming even more flavourful over time. You can also freeze the pudding for longer storage, up to 3 months. To reheat, steam gently or microwave in short bursts until warmed through.

Nutritional Information

Please note that these are estimated values and can vary based on specific ingredient brands and quantities used.

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	20g	31%
Saturated Fat	12g	60%
Cholesterol	100mg	33%
Sodium	250mg	10%
Total Carbohydrate	65g	22%
Dietary Fiber	4g	16%
Sugars	45g	N/A
Protein	5g	10%

Variations & Substitutions

Gluten-Free: Substitute the plain flour and self-raising flour with a gluten-free all-purpose flour blend.
Alcohol-Free: Replace the rum with strong brewed tea or apple juice.
Nut-Free: This recipe is naturally nut-free.
Spice Variations: Adjust the amounts of mixed spice and cinnamon to your preference, or add a pinch of nutmeg or ground cloves for extra warmth.
Dried Fruit Variations: Use a mix of your favorite dried fruits, such as dried cranberries, apricots, or cherries.

FAQs (Frequently Asked Questions)

Q: Can I make this pudding without a pudding basin?
A: Yes, you can use a heatproof bowl, but ensure it’s well-greased and covered tightly with a double layer of greaseproof paper secured with string or clips.

Q: Why do I need to steam the pudding for so long?
A: The long steaming time is essential for developing the rich, moist texture and deep flavors of the Christmas pudding. It gently cooks the pudding through without drying it out.

Q: Can I reheat the pudding in the microwave instead of a slow cooker?
A: Yes, you can reheat it in the microwave, but do so in short bursts to prevent it from drying out. Cover the pudding with plastic wrap to retain moisture.

Q: Is it safe to put silver coins in the pudding?
A: It is a tradition for some families, but you must thoroughly clean and sanitize the coins before adding them. Be very careful when eating the pudding, and inform your guests about the coins.

Q: Can I skip the overnight soaking of the fruit?
A: Soaking the fruit overnight is highly recommended as it plumps the fruit and infuses it with flavour. However, if you’re short on time, you can soak it in hot rum for at least an hour.

Final Thoughts

Mum’s Christmas pudding is more than just a dessert; it’s a cherished memory, a symbol of warmth, family, and the magic of Christmas. I encourage you to try this recipe and create your own traditions. Don’t be intimidated by the long cooking time; the end result is well worth the effort. Share your feedback and photos – I’d love to hear how it turns out! Serve alongside a glass of rich dessert wine or a hot cup of spiced cider for the perfect festive finale.

Mum’s Christmas Pudding Recipe