Christmas Dessert: Classic Christmas Pudding Recipe

[ad#co-3]

Christmas Pudding Recipe Ingredients:

For The Pudding

2 large apples (cooking apples)

3 eggs

1 kg raisins

50 g almonds (blanched)

150 g wheat flour

3 tbsp brandy

250 g butter

100 g sugar (crumbled muscovado, if possible)

200 g candid peel, large pieces

100 g white breadcrumbs (soft)

1 nutmeg

For Brandy Butter

175 g softened unsalted butter

zest of half an orange

5 tbsp icing sugar

4 tbsp brandy

2 pieces of ginger, finely chopped

Christmas Pudding Directions

For The Pudding

1. Peel the apples, deseed them and cut them into bite-sized chunks.
2. Chop the blanched almonds into large irregular chunks.
3. Cut the candied peel into bite sized pieces.
4. Grate three-quarters of the nutmeg and keep aside.
5. For the pudding-now mix apples, eggs, raisins, almonds, flour, brandy, sugar, candied peel, white breadcrumbs and nutmeg powder in a large bowl. Grate the butter stick and mix little by little into the above-prepared mix. Stir well so that the butter folds in properly with the rest of the mixture.
6. Now grease 2, 1,2 ptr bowls generously with butter and add a sheet of bowl-shaped butter paper at the bottom of each. Put the pudding mix in both these bowls and cover with a double layer of butter paper. Tie a string to secure the butter paper and trim off the extra edges.
7. Now spread aluminum foil on a flat surface, keep each bowl on the foil and wrap the foil all the way up. Spread another aluminum on the top of each bowl and wrap it all the way down to form a double wrap. The idea is to make it water tight. Tie another string to bind the foils to the bowl.
8. Now oven-steam the pudding for eight hours, adding water in the base bowl as and when required. Remove from the steam and let the pudding cool over night.
9. Once the pudding is all cold and settled, carefully take it out of it’s wrapping and wrap it in fresh greaseproof paper, foil, and string. This needs to be stored in a cool dry place up until Christmas.

For The Brandy Butter

1. Cream the butter with sugar and orange zest.
2. Add brandy little by little along with chopped ginger. Mix well.
3. Put it in a small container and put aside in a fridge to set. This mixture will stay in the fridge for about a week and in the freezer for about six weeks.

Christmas Pudding Recipe: Putting It All Together

1. On Christmas, oven-steam the pudding again for about one hour. Take it out of the foil and wrapping.
2. To flame the pudding, heat 3 to 4 tbsp brandy in a small pan, pour over the pudding and set to light.
3. Serve along with brandy butter.

Phew! that was some real hard work… stretching over days, but one thing is certain, this Christmas Dessert is all set to amaze everyone. While preparing this dessert I would suggest adding a few chopped walnuts as well or if you want replacing the almonds with walnuts! But that’s up to you. This pudding is enough for about 12 to 16 people but there is no guarantee It might well be over before you know! Do share your thoughts on this Christmas Dessert.

Try Jamie Oliver’s Christmas Pudding from his Nan!

Looking for more Christmas dessert recipes?

Take a look at our:

19 Christmas Cake Recipes to serve after your delicious holiday meal.

20 of Our Favorite Christmas Cookie Recipes

What yummy desserts will you make this holiday? Still need inspiration? Take a look at our dessert recipes archives.

We have two delicious easy fudge recipes to try! The first is a chocolate fudge recipe with pretzels and the second is a vanilla fudge recipe with peppermint candy canes. Let us know which one is your favorite!

Our Favorite Easy Fudge Recipe for Christmas

 

[ad#co-3]

Pretzel Chocolate Fudge Recipe Ingredients:

Chocolate Pretzel Fudge Ingredients:

2 cups chocolate chips

14 oz. sweetened condensed milk

3/4 cup chopped pretzel pieces, divided

Chocolate Fudge Recipe Directions:

1. Line an 8×8 pan with aluminum foil or parchment paper.
2. Mist lightly with cooking spray; set aside.
3. Add chocolate chips to a microwave-safe bowl (like a glass batter bowl).
4. Pour condensed milk over the chocolate chips. Microwave for 40-60 seconds, stirring every 20 seconds.
5. When chocolate is smooth, stir in 1/2 cup chopped pretzel pieces.
6. Pour chocolate mixture into prepared pan.
7. Sprinkle remaining pretzel pieces on top, patting lightly into place.
8. Chill in refrigerator for 3-4 hours before cutting and serving.

Vanilla Fudge Recipe Ingredients:

½ teaspoon of peppermint extract

1 can of sweetened condensed milk (14-ounce can)

2 packets of vanilla baking chips (10-ounce packets)

1 dash of red food coloring (you can also use green coloring)

1½ cups of crushed candy canes

Vanilla Fudge Recipe with Candy Canes Directions:

1. Line a square or rectangular baking pan with aluminum foil. Grease the foil and set the pan aside.
2. Mix the condensed milk and vanilla chips in a saucepan. Heat the saucepan over medium heat and stir frequently until the ingredients are close to melting.
3. Remove the saucepan and continue to stir until the mixture is smooth.
4. When the vanilla chips have completely melted, add the peppermint extract, candy canes, and food coloring.
5. Spread the mixture evenly in the pan. Refrigerate for around 2 hours or until it is firm.
6. Place on a cutting board and cut into 1-inch squares.

This peppermint bark recipe is very similar to the delicious vanilla peppermint fudge recipe!

Looking for more easy fudge recipe ideas?

We love these 21 kinds of fudge recipes from Buzzfeed. They are sure to add some variety to your usual fudge recipes.

These 50 fudge recipes from Six Sister’s Stuff are yummy too!

This Rootbeer Float Fudge recipe is a twist on a classic fudge recipe.

This Christmas dessert will help you to get into the Christmas spirit. It has a hint of mint flavor that is enhanced by the crushed candy canes on top. If you are taking the fudge to a holiday party, make lots of it because chances are people will gobble it up. You can also give it a twist for a special outcome. You can make a swirl effect instead of mixing in the food coloring before putting it in the refrigerator.

If you’re looking for more dessert recipes take a look at our dessert archives.

Christmas Dessert: Marshmallow Treat Wreaths

[ad#co-3]

Prep Time: 90 minutes

Cook Time: 15 minutes

Yield: 36-48 mini wreaths

Marshmallow Treats Ingredients:

½ cup butter

10 ounces marshmallows

2 teaspoons vanilla extract

6 cups plain cereal (Rice or corn will work perfectly.)

1-1 ½ teaspoons green food coloring

1 jar of red cinnamon ball candies

Christmas Dessert Directions:

1. Line 3-4 baking sheets with parchment paper. (Note: Parchment paper is truly necessary. Otherwise the treats will stick.)
2. Melt the butter in a large saucepan over low heat.
3. When the butter is melted, add in the marshmallows. Stir everything together until the marshmallows are completely melted and a sticky paste forms.
4. Turn off the heat to add in the vanilla extract and green food coloring. Put the food coloring in a little at a time so you can control the shade. Then, return it to low and stir to combine.
5. Once you’re happy with the color, stir in the cereal until everything is mixed together.
6. Working in batches, dump ¼ cup of the mixture onto the parchment paper. Use greased hands to form it into a round, wreath shape.
7. When all your wreaths are formed, decorate them with the cinnamon candies. Arrange the candies in groupings of three so they look like holly berries.
8. Transfer your completed wreaths into the refrigerator and allow them to set for at least and hour.
9. Remove the wreaths from the parchment paper, using a knife to release the edges, if necessary.

Our favorite feature of this Christmas dessert is that it can be easily adapted to fit your needs. Wrapping a few of these up in a box would make the perfect DIY holiday gift. If you’re short on time and hosting a crowd, go ahead and make one big wreath instead of the mini ones pictured here. If your family doesn’t celebrate Christmas, you can easily use white food coloring to create snowman-shaped treats instead. Just be sure to make extra because, whatever shapes you create, your loved ones will be vying for second helpings.

What are your favorite holiday desserts? Are you trying out any new seasonal recipes this year? Tell us all about it in the comments.

For more holiday recipes, head on over to Stagetecture’s archives.

Christmas Dessert: Curd-Filled Lemon Macaroons

[ad#co-3]

 Ingredients

10 servings

Ground Almonds (125 grams)

Caster sugar (75 grams)

Icing sugar (175 grams)

Food color powder (1 pinch; yellow)

Egg whites (100 grams)

Lemon Curd

3 lemons

Cornflour (1 tablespoon)

Sugar (140 grams)

3 eggs

Preparation

1. Preheat the oven at 175°F.
2. Place a baking tray with baking parchment.
3. Put the icing sugar and ground almonds together and strain the mix over a baking parchment sheet.
4. beat the egg whites until become firm. Take the caster sugar and add ¼ of it while keeping whisking. After that, mix the remaining sugar while keep whisking the mixture at a high pace.
5. Mix the whisked egg whites with the almond mixture and use a spatula to fold together lightly. Scoop it with the spatula and level it until soft. This process is called macaronage. Use a pinch of food coloring in it.
6. Now, fill a pastry bag with this mixture and press it on the baking tray to make small macaroon-like rounds one next to another.
7. Take the tray and tap it on a surface. It will release the air bubbles from the mixture if there is any. Leave the tray for at least 15 minutes and then bake for 12 to 15 minutes. Take them out when they do not feel soft upon pressing.
8. Set the tray aside and let the macaroons to become cool.

Directions for Lemon Curd

1. Take a saucepan and put lemon zest, cornflour, and lemon juice in it. Stir in sugar at a low heat. Beat eggs and pour them to the mixture in the saucepan. Now, enhance the heat to a medium level and cook for 4 minutes.
2. Stop the heat and empty the mixture in a small bowl or jar. After becoming cold, put in refrigerator. You can preserve it for almost a week.
3. Take a macaroon and place a glob of lemon curd on its flat side. Place a second macaroon on the top of the first one. Pair up all the macaroons in this way.
4. The macaroons will taste better if you eat them after a day of refrigerating.

This after-dinner treats will please the sweet lovers for sure. You can also decorate them with lemon curd on the top. They will taste fresh and flavorful, as they do not have any butter but delish lemon curd in them. This simple, heavenly Christmas dessert will complete your grand holiday dinner.

What’s your dessert idea for the Christmas dinner this year? Share with us!