Easy Last Minute Christmas Pudding Recipe

By Bigger Bolder Baking · 240 min

Ingredients

Instructions

1. The day before, stir the breadcrumbs, raisins, sultanas, currants, candied peel, almonds, grated apple, lemon zest and juice, mixed spice and salt together in a large bowl.
2. In another bowl, whisk the egg, Irish stout, melted butter, molasses and milk.
3. Add the wet mixture to the dry and mix until combined. Cover and refrigerate overnight, or for at least 8 hours.
4. The next day, butter a 2-pint pudding basin or glass bowl and fill it with the mixture. Lay a circle of parchment directly on the top, cover tightly with foil and tie twine around the basin to make a handle.
5. Put a tall pot on the stove with a steaming tray inside. Add boiling water up to the tray, set the basin on the tray, and bring to a steady boil over medium-low heat.
6. Steam for 2½ to 3 hours, checking the water every 20 minutes and topping up with hot water to reach the tray as needed. The pudding is ready when the top is evenly browned.
7. Remove from the steamer and let cool completely. It can be stored in an airtight container in a dark, cool place for up to 1 year.

Summarized from Bigger Bolder Baking's video. Watch it for the details.

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