Christmas Dessert: Classic Christmas Pudding Recipe

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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.

Halloween Dessert: Candy Corn Parfait Recipe

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Halloween Desserts Parfait Ingredients:

(for about 6 servings)

10 oz. cream cheese

1/2 cup powdered sugar

1/3 cup cream

1 teaspoon vanilla

10 oz. lightly thawed Cool Whip

yellow and orange food color

candy corn for decoration

Halloween Party Desserts Directions:

1. In a large glass bowl, beat the cream cheese with a mixer until smooth and fluffy. Add the powdered sugar little by little while continuing beating. Continue beating and add the cream and then the vanilla. Beat another one minute on medium high speed. Now carefully fold in the Cool Whip and stir the mixture to combine all ingredients.

2. Divide the mixture in even parts into three bowls. Leave the cream mixture in one bowl white. In the second bowl, add the orange food color and stir carefully to get the desired color. Add the yellow food color to the third bowl and mix to get the desired color. Pour the mixture of each bowl into a separate piping bag.

3. Choose the serving glasses or plastic cups and squeeze a layer of the yellow mousse into the glasses. Continue by squeezing a layer of orange mousse into the glasses and finish with a layer of the white mousse, so you will have your final candy corn inspired dessert.

4. Place the glasses into the fridge for at least 1 hour before serving. Use candy corn to add the finishing touch!

Check out these Halloween Party Ideas for your Halloween Desserts Ideas

See our 35 best Halloween Desserts here for your fun party!

For More Halloween party ideas, take a look at these Halloween cupcakes.

Slow Cooker Dessert: Gingerbread Pudding Cake

Image via: Eat In Eat Out

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Total time: Preparation 20 minutes + cooking 2 hours + standing

Yields: 6-8 servings

Ingredients

¼ cup softened, butter

¼ cup sugar

1 egg white

1 teaspoon vanilla essence

½ cup molasses

1 cup water

1 ¼ cups all purpose flour

¾ teaspoon baking soda

½ teaspoon ground cinnamon

½ teaspoon ground ginger

Pinch of salt

¼ teaspoon ground allspice

1/8 teaspoon ground nutmeg

½ cup chopped pecans

Topping ingredients

6 tablespoons brown sugar

¾ cup hot water

2/3 cup melted butter

Procedure

Image via: Food Network

1. In a large bowl, cream sugar and butter until light and fluffy. Beat in egg white and vanilla.
2. In a separate bowl, combine water and molasses.
3. In another separate bowl combine all purpose flour, cinnamon, baking soda, ginger, salt, allspice, and nutmeg. Now gradually add to the creamed mixture alternating with molasses mixture. Beat well after each addition. Fold in pecans.
4. Pour into a properly greased 3-qt slow cooker. Sprinkle the brown sugar. Combine butter and hot water and pour over batter. Do not stir.
5. Cover and cook on high heat for 2 to 2 ½ hours or until a toothpick inserted in the center of the cake comes out clean. Turn off the heat. Let it stand for 15-20 minutes. Serve warm.

Come home to this sweet and scrumptious slow cooker dessert that is ready the moment you walk in the door. Finish it with a dollop of whipped cream and mint sprig on the top.