Make your festive celebrations extra sweet with Christmas puddings!

Christmas is not complete without pudding! This sweet dessert originated in medieval England with a simple recipe using dried fruit, breadcrumbs, flour, suet, eggs, spice, and milk or fortified wine. Today, Christmas puddings are a staple for Christmas all over the world with recipes varying from area to area. This rich and dense Christmas indulgence can be made from many different ingredients and methods.

Looking to make a Christmas pudding for the seasonal festivities? In this post, we list three delicious pudding recipes that will surely satisfy your loved one's sweet tooth and add a touch of magic and tradition to your festive events. While these recipes were originally designed to be made in a Mason Cash pudding basin, they will come out just as beautiful with any other pudding steamer.

Jump to the recipe:

1. Light Christmas Pudding
2. Butterscotch Steamed Sponge Pudding
3. Steamed Chocolate Pudding

1. Light Christmas Pudding

If you love traditional style Christmas puddings, then this Light Christmas Pudding recipe is a modified version that does not lack in richness and flavour. With a shorter prep and cook time, and the use of butter instead of suet, this recipe is definitely more approachable than the traditional ones. While traditional Christmas puddings are made weeks prior to allow them to “mature”, this version can be made fresh, perfect for the last-minute home chefs!

Prep 30 mins | Cooking Time 5 hours

Ingredients:

• 113g plain flour
• ¼ teaspoon salt
• ¼ teaspoon nutmeg
• ¼ teaspoon mix spice
• 113g soft tub margarine (plus extra for lining the basin)
• 113g soft brown sugar
• 113g white bread crumbs
• 2 eggs (size 3), beaten
• 2 oranges, grated, rind and juiced
• 1 small apple, grated
• 2 tablespoon Brandy
• 4 tablespoon Guinness
• 56g nibbed almonds
• 56g glazed cherries
• 56g chopped mixed peel
• 453g mix dried fruit

Tools:

• Greaseproof paper (cut to a circle for the lid)
• Kitchen string
• Large saucepan and steamer

Method:

1. Combine the brown sugar and margarine into your mixing bowl and mix into a smooth paste.

2. Add the sieved flour and breadcrumbs and mix well with a spoon.

3. Slice the two oranges in half and squeeze its juices using the Mason Cash Juicer. Be careful to remove any pips from the juice before adding it into the mix. Grate the rind of the orange and add to the mixing bowl and stir.

4. Next, add the almonds, nutmeg, mixed spice and salt into the mixing bowl and stir.

5. Crack two eggs into a small bowl and whisk with a fork for a few minutes until beat. Pour the beaten eggs into the mix and stir well.

6. Add the mixed peel, glazed cherries and mixed fruit and stir until the fruit is evenly spread in the mixture.

7. Grate one small apple and add this to the mixing bowl.

8. Next add the Guinness and the Brandy and stir well. This will make the mixture quite moist.

9. Your mix is now complete! Carefully pour the mix into the Mason Cash Pudding Basin (we recommend the Heritage Pudding Basin) and smooth the top with a spoon. Make sure to butter your pudding basin before pouring the mix as this will make it easier to remove after baking.

Recipe Source: Mason Cash

2. Butterscotch Steamed Sponge Pudding

Light, buttery and drizzled with a fantastic butterscotch sauce, this Butterscotch Steamed Sponge Pudding is the perfect dessert for Christmas! Ideal for a chilly evening, this comforting sweet treat will make your Christmas festivities feel extra cosy. Serve this pudding with your favourite tea or warm milk after dinner or enjoy it as an afternoon treat. This lovely pudding will surely delight your loved ones (especially the little ones) and put a smile on their faces.

Prep 30 mins | Cooking Time 2 hours | Serves 8 people

Ingredients:

For the sponge:

• 180g flour
• 180g butter
• 180g light muscovado sugar or light brown sugar
• 3 eggs
• 1 tablespoon honey

For the sauce:

• 60g butter
• 110g light muscovado sugar or light brown sugar
• 150g honey
• 150ml double cream

Method:

1. Grease the inside of the pudding basin with butter. Cut a round disc of greaseproof paper to fit the base of the pudding basin and place inside.

2. To make the sponge, mix the butter and sugar together until light and fluffy. Mix in the honey, then beat 1 egg at a time into the mixture and add a spoonful of flour with the last egg. Gently fold in the remaining flour.

3. Pour the mixture carefully into the basin and level out using a spatula or the back of a spoon. This will ensure that the mixture remains light and airy.

4. Cut a large square of aluminium foil and cut a slightly smaller square of greaseproof paper. Place the greaseproof paper on top of the aluminium foil and make a pleat by folding a crease in the centre of both the paper and the foil. This will give the pudding room to expand during cooking.

5. Place the foil over the pudding basin and tie it securely with string. Cut away any excess greaseproof paper and tuck the foil underneath. This will ensure that the pudding remains watertight. Make a handle for the pudding by threading a double length of string through the string already tied around the pudding. Pull it through to the other side and secure it.

6. Place the pudding into a saucepan and fill with water until halfway up the basin. The water level should not drop down to less than 1/4 way up the pudding basin. Steam for 2 hours. Top up water when necessary.

7. To make the butterscotch sauce, mix butter, sugar and honey in a pan on low heat. Once all ingredients are melted and combined, pour in the double cream and keep warm.

8. When the pudding is steamed, cut the string around the bowl. Gently ease away the paper and foil. Place a plate on top of the pudding basin and turn it upside down.

9. Pour the butterscotch sauce onto the pudding and serve warm.

Recipe Source: Mason Cash

3. Steamed Chocolate Pudding

Indulge your senses with this rich and velvety Steamed Chocolate Pudding this Christmas! While not everyone loves a traditional style Christmas pudding, this steamed chocolate pudding will surely be a hit with the whole family. Serve your pudding with a scoop of vanilla ice-cream and a generous drizzle of hot chocolate sauce to make your Christmas dinner party an unforgettable one.

Prep 10 mins | Cooking Time 45 mins

Ingredients

• 175g all purpose flour or maida
• 175g sugar
• 175g unsalted softened butter
• 1 tsp vanilla essence
• 3 eggs
• 60ml yogurt/curd
• 2½ teaspoon baking powder
• 50g cocoa powder

For the hot chocolate sauce:

• 125ml cream
• 125g chocolate chips
• 3 tablespoon golden syrup
• 1 teaspoon vanilla essence

Method

1. Take a heat safe glass bowl or pudding bowl. Line the bottom with a circle of parchment paper and grease it well with oil or butter. Set aside.

2. Take butter, sugar, vanilla in a bowl and whisk well. Add eggs and whisk till creamy. Add in yogurt and mix well.

3. Add in all purpose flour, cocoa, baking soda and powder and fold gently. Spoon this in the prepared pan.

4. Take a parchment paper and grease it with oil or butter. Place it over the pudding bowl and place a sheet of foil over it and press it well. Now seal with an elastic band.

5. Now take a large pot, fill with water ½ way, place a plate in the bottom. Place the bowl on top and cover with a lid. Bring it to a boil and simmer for 1 hour and 30 mins.

6. Insert a toothpick to check whether the pudding is done. Remove it from the pot and cool for 5 mins. Run a knife around the edges. Invert it over a plate.

7. For the hot chocolate sauce, take golden syrup, cream, vanilla and chocolate chips in a saucepan and heat it gently so it melts.

8. Cool the chocolate sauce and serve with your pudding.

Recipe Source: Mason Cash

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