You may be faithful to your grandmother’s time honoured Christmas pudding recipe, but the classic heavy, fruity texture isn’t popular with everyone, so alongside the traditional Christmas pudding recipe, here’s a chocolatey alternative that even kids will enjoy.
How to make a Christmas pudding the traditional way
- 50g blanched almonds, chopped
- 2 Bramley cooking apples, peeled, cored and chopped
- 200g candied peel, chopped
- ½ a nutmeg, grated
- 1 kg raisins
- 140g plain flour
- 100g breadcrumbs made from soft, white bread
- 100g light muscovado sugar
- 3 eggs
- 2 tablespoon brandy
- 250g butter, very cold
You’ll need a large mixing bowl in which to put all of the ingredients except the butter, then stir together. Grate the butter into the bowl, mixing in regularly until everything is thoroughly combined.
Butter a couple of 1.2 litre pudding bowls and line the bottom of each with a disc of greaseproof paper. Fill each bowl with the mixture, then cover with two layers of greaseproof paper, pleated in the middle to allow for rising. Tie the paper around the rim of the bowls with string then trim off any excess. Then wrap each pudding bowl with a double layer of aluminium foil, again tied with string, to make them watertight.
The puddings need to be boiled or steamed for eight hours then left overnight to cool. Remove from the basins then wrap in a fresh piece of greaseproof paper and store in an airtight container in a cool, dry place.
How to make a Christmas pudding even kid will love
- 200g dried apricots, chopped
- 4 tablespoons brandy
- 100g ground almonds
- 25g cocoa powder
- 100g self raising flour
- 1 teaspoon baking powder
- 100g butter, softened
- 140g light muscovado sugar
- 2 eggs
- 4 tablespoons milk
- 100g dark chocolate, chopped
- 2 tablespoons honey
Prepare a couple of pudding basins before. Add the brandy and apricots to a small saucepan and bring to the boil, then simmer until the fruit has absorbed all the brandy. Set aside to cool.
Add the ground almonds to a large mixing bowl then sift in the cocoa powder, flour, baking powder and mix together well. In another mixing bowl, cream the butter and sugar together until pale and fluffy. Keep beating while you gradually pour in the eggs and milk, then stir in the flour mixture, half of the apricots and chocolate.
Put the rest of the apricots into the pudding bowls with the honey, then fill with the pudding mix. Cover with greaseproof paper and foil as before, then boil or steam for 2½ hours. Allow to cool and serve with chocolate sauce.
So there you have it; how to make a Christmas pudding two very different ways but both of which will be a hit on your Christmas table – guaranteed!