Christmas pudding

Christmas pudding


The English Christmas pudding full of candied fruits takes time – so begin early enough, it’s worth it!


For the dough:
1 tbsp Mix C - Mix Pâtisserie
400 g Paniermehl - Breadcrumbs
225 g sugar beet syrup
225 g butter
1/2 tsp salt
1 tsp gingerbread spice mix
350 g sultanas
350 g raisins
225 g corinth raisins
100 g candied orange peel
candied lemon peel, finely chopped
50 g almonds, chopped
2 cooking apples, peeled, cored and finely chopped
grated zest of 1/2 organic lemon
1/2 grated lemon peel
2 eggs, beaten
300 ml curdled milk
300 ml buttermilk
180 ml milk


Christmas Pudding is traditionally made two days before Christmas or before serving!

  • Grease 2 1-litre pudding basins.
  • In a large roomy bowl, mix together all the dry ingredients (sieved flour, breadcrumbs, salt, Christmas spice mix, dried and candied fruits and chopped almonds).
  • Add the apples along with the lemon peel, lemon juice, eggs, soured milk and sugarbeet syrup and stir well. Add enough milk to create a soft, moist consistency.
  • Divide the contents of the mixing bowl between the two pudding basins, cover with greaseproof paper and aluminium foil. Make a fold in the middle and secure with a string tied around the rim. Allow to rest overnight.
  • Place the pudding basins in a pan with simmering water and steam for 4-5 hours. Top up the water from time to time.
  • Carefully remove the basins from the pan and allow to cool. Remove the foil and the greaseproof paper and replace these with fresh foil and paper.

Before serving:

  • Heat for a further 2 hours. Serve with brandy butter.
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