Steamed Christmas pudding

A steamed Christmas Pudding distinguished by its rich blend of diverse dried fruits, the addition of dark rum and fresh Bramley apple, ground almonds for texture, and a luxurious rum cream accompaniment.

Preparation time
overnight

Cooking time
over 2 hours

Serves
Serves 6–8

Dietary
Vegetarian

By Edd Kimber
From Saturday Kitchen

Ingredients

For the pudding

  • 100g/3½oz raisins
  • 100g/3½oz sultanas
  • 100g/3½oz currants
  • 100g/3½oz soft, ready-to-eat prunes, diced
  • 50g/1¾oz dried dates, diced
  • 50g/1¾oz mixed peel
  • 75ml/2½fl oz dark rum
  • 1 large orange, juice and zest
  • 1 Bramley apple, cored and grated
  • 120g/4½oz light brown muscovado sugar
  • 75g/2¾oz unsalted butter, softened, plus extra for greasing
  • 2 large free-range eggs
  • 100g/3½oz self-raising flour
  • 1 tsp mixed spice
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 100g/3½oz fresh breadcrumbs
  • 50g/1¾oz ground almonds

For the rum cream

  • 500ml/18fl oz double cream
  • 50ml/2fl oz dark rum
  • 50g/1¾oz light brown sugar
  • ½ tsp vanilla bean paste
  • pinch salt

Equipment

  • Large mixing bowl
  • Pudding basin (1.2 litre/2 pint)
  • Large saucepan
  • Small plate (for steaming)
  • Whisk
  • Baking paper
  • Kitchen foil
  • String for securing the foil

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