Traditional English Christmas Pudding
6 servings
480 minutes
Traditional English Christmas pudding is a symbol of the holiday, infused with the spirit of Christmas. Its history dates back to medieval England when a mixture of dried fruits, spices, and alcohol was stored for months and improved over time. The rich flavor of the pudding unfolds with warm notes of cinnamon, nutmeg, and fruit marmalade intertwined with the deep aroma of brandy. Its texture is dense and moist with juicy pieces of raisins and dates. This dessert requires patience in preparation, slowly simmering for hours or even days, making it special. Traditionally served with a warming brandy sauce, it creates an unforgettable festive atmosphere. The pudding is not just a sweet treat but a true Christmas tradition that brings families together at the holiday table.
1
Mix flour, baking powder, sugar, and butter in a blender until crumb consistency (you can also mix all ingredients and chop with a knife). Transfer the dough to a deep bowl and add the remaining ingredients. Mix well and make a wish!
- Wheat flour: 225 g
- Baking powder: 1 teaspoon
- Sugar: 225 g
- Butter: 225 g
- Breadcrumbs: 225 g
- Fruit marmalade: 225 g
- Raisin: 225 g
- Dried dates: 225 g
- Ground cinnamon: 0.5 teaspoon
- Ground nutmeg: 0.5 teaspoon
- Chicken egg: 3 pieces
- Milk: 3 tablespoons
- Cognac: 3 tablespoons
- Lemon juice: 30 ml
- Lemon zest: 1 piece
2
Divide the dough into 2 parts. Grease 2 liter baking pans with softened butter, place the dough in, and smooth the top. Cover with parchment or baking paper and double layers of foil. Leave overnight. Place each pan in a larger pot, pouring hot water into the pot so that it reaches the middle of the pans.
- Butter: 225 g
3
Place the pot on the burner for slow boiling for 20 minutes, then transfer to the oven to simmer for 6-8 hours (overnight is fine). The longer the pudding simmers, the better.
4
This pudding can be prepared in advance. On the day of serving, wrap the pudding molds in foil and place them in a preheated oven for 2-3 hours.
5
Serve with a sauce made from cognac, brandy, or whiskey (make a simple sauce based on corn flour and add 3-4 tsp of cognac).
- Cognac: 3 tablespoons