Christmas pudding English

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  • Nuts (almonds, walnuts, hazelnuts, pine nuts): 450 g
  • Dried fruit (apples, cherries, sour cherries, apricots, raisins): 200 g
  • Carrot: 1
  • Apple: 1
  • Grated rind and juice of lemon: 1
  • Molasses: 1 tablespoon
  • Black beer: 90 ml
  • Crumb of bread: 60 g
  • Flour: 60 g
  • Allspice: 1 coffee spoon
  • Brown sugar: 60 g
  • Butter: 60
  • Egg: 1


Mix the nuts chopped coarsely with the dried fruit cut into small pieces carrot and apple, grated. Add the zest and lemon juice. Add the beer and molasses and mix until with a mass coalesced.

Cover it with cellophane paper and let it rest for a few hours (preferably during the night). Join the piece of bread and flour and mix. Pour the dough into a form of pudding with 15 cm diameter, greased and lined with paper anti-stick coating. Place in a large saucepan of boiling water, taking care that the water does not exceed the board of the way.

Leave it to a boil and cook over very low heat for 5 hours, replacing the water that will evaporating whenever necessary. Remove from the heat and let it cool. Unmold when cold. Sauce: cream the butter until it becomes whitish.

Add the sugar and nutmeg and hit Add the rum, stirring constantly. Take it to the refrigerator until ready to serve. Throw a spoon sauce on each slice of cake before serving.

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