This Christmas Pudding recipe is shared by Chef Herold
Resident Executive Chef at Duba Plains Camp, Botswana
Ingredients for the Christmas Pudding
The Night Before
- 1 ¼ cups (170 g) raisins
- 1 cup (142 g) sultanas
- 1 cup (142 g) currants
- ¼ cup (28 g) prunes, chopped
- 1 tablespoon (15 ml) cider and rum
The Next Day
- 1 stick (4 oz/115 g) butter, softened
- ⅔ cup (4 oz/115 g) dark brown sugar
- 3 large eggs, at room temperature
- ¾ cup (115 g) all purpose-flour
- ½ teaspoon nutmeg
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 1 ¾ cups (115 g) fresh bread crumbs
- ⅔ cup (58 g) ground almonds
- 2 tablespoons (21 g) dark chocolate
Instructions
The Night Before
- In a large bowl, soak all the dried fruit overnight with the lemon and apple juice, cider and rum. Cover and leave at room temperature for at least 12 hours.
The Next Day
- Cream the butter and sugar until light and fluffy.
- Add the eggs, beating in one at a time.
- In a separate bowl, add the flour, mixed spice, nutmeg, baking soda, and salt and whisk to combine.
- Add dry ingredients into the butter mixture and fold together.
- Next, stir in the bread crumbs and ground almonds.
- Lastly, stir in the grated apple and the soaked fruit mixture. Now cover and set aside to stand for 2 hours on the countertop, stirring occasionally.
- Pour pudding mix into a bowl, cover well and gently steam for roughly 2 ½ hours.
- Once the Christmas Pudding is firm to the touch on top, it is done. Remove from the pot and allow to cool down completely in the basin.
