Dark Christmas Pudding

A rich and festive Dark Christmas Pudding packed with dried fruits, nuts, citrus, warm spices, treacle, and a touch of brandy. This traditional holiday dessert is a showstopper, often served flaming at the table.

Preparation Time: 30 minutes Cooking Time: 2 hours 30 minutes Total Time: 3 hours Servings: 8 servings

Ingredients

• 300 g currants
• 300 g raisins
• 120 g plain flour
• 1 tsp salt
• 1 tsp ground ginger
• 1 tsp grated nutmeg
• 1 tsp ground cinnamon and cloves
• 240 g margarine, shredded
• 120 g fresh breadcrumbs
• 120 g sugar (preferably jaggery)
• 60 g glacé cherries, chopped
• 60 g almonds, blanched
• 30 g mixed peel, chopped
• Rind of 1 orange, finely grated
• Rind of 1 lemon, finely grated
• Juice of 1 orange
• 6 tbsp black treacle
• 1 tbsp brandy (optional)
• 2 tbsp cornflour
• 1/2 cup thick curd (yogurt) or applesauce
• 1 tsp vanilla essence
• 1/2 tsp baking powder

Method

1. Prepare dried fruits and nuts

   • Wash the currants and raisins thoroughly and pat them dry.
   • Chop the glacé cherries, almonds, and mixed peel.
   • Finely grate the orange and lemon rinds.

2. Mix dry ingredients

   • In a large bowl, sift together plain flour, salt, ground ginger, nutmeg, cinnamon, cloves, and baking powder.
   • Add shredded margarine, breadcrumbs, and sugar. Mix well until crumbly.

3. Add fruits and citrus

   • Stir in currants, raisins, cherries, almonds, mixed peel, and grated citrus rinds.
   • Mix gently so the fruits are evenly coated with flour.

4. Prepare egg substitute mixture

   • In a separate bowl mix curd (or applesauce), cornflour, orange juice, vanilla essence, and black treacle.
   • Whisk well until smooth.

5. Combine the batter

   • Pour the wet mixture into the dry mixture.
   • Add brandy if using and mix thoroughly until the pudding mixture becomes thick and sticky.

6. Prepare pudding basin

   • Grease a pudding basin well.
   • Spoon the mixture into the basin and press lightly to remove air pockets.

7. Steam the pudding

   • Cover the basin with double-layer greaseproof paper and tie securely.
   • Place the basin in a steamer or pressure cooker and steam gently for 2–3 hours until firm.

8. Cool and store

   • Remove from the steamer and replace the covering with fresh greaseproof paper.
   • Store in a cool, dark place to allow the flavors to mature.

9. Reheat and serve

   • Steam again before serving to warm the pudding.
   • Turn onto a serving plate and optionally pour warmed brandy over it and ignite for a festive presentation.

Serving Suggestion

Serve warm with custard, cream, vanilla ice cream, or brandy butter for a classic holiday dessert.