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Nigella Ultimate Christmas Pudding (Alcohol-Free)

Nigella Ultimate Christmas Pudding (Alcohol-Free) - recipe card
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A rich, dark, and deeply spiced Christmas pudding made without alcohol or pork, yet still delivering the ultimate festive flavor. Moist, sticky, and packed with dried fruits, citrus zest, and warm spices, this pudding is steamed to perfection and served with a generous pour of brandy butter or custard. A true centerpiece for the holiday table.

Ingredients

Scale
  • 1/2 cup (75g) all-purpose flour
  • 1/2 cup (75g) fresh white breadcrumbs
  • 1/2 cup (75g) vegetable suet (or frozen unsalted butter, grated)
  • 1/2 cup (75g) dark brown sugar
  • 1/2 cup (75g) raisins
  • 1/2 cup (75g) currants
  • 1/2 cup (75g) sultanas
  • 1/4 cup (40g) chopped pitted dates
  • 2 tbsp (30g) mixed candied peel, finely chopped
  • 1/2 medium apple (about 75g), peeled and grated
  • 1/2 medium carrot (about 50g), peeled and grated
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/2 tsp fine sea salt
  • 1 large egg
  • 1/4 cup (60ml) whole milk
  • 1 tbsp (15ml) freshly squeezed orange juice
  • 1 tsp finely grated orange zest
  • 1 tsp finely grated lemon zest

Instructions

  1. In a large mixing bowl, combine the flour, breadcrumbs, vegetable suet, dark brown sugar, raisins, currants, sultanas, chopped dates, mixed candied peel, ground cinnamon, nutmeg, cloves, ginger, and fine sea salt. Stir well with a wooden spoon until all the dry ingredients are evenly distributed and the dried fruit is coated in the flour mixture. This coating helps prevent the fruit from sinking during steaming.
  2. Add the grated apple and grated carrot to the bowl. Mix thoroughly to incorporate; the moisture from the apple and carrot will help bind the pudding and add natural sweetness.
  3. In a separate small bowl or jug, whisk together the egg, milk, orange juice, orange zest, and lemon zest until well combined. Pour this wet mixture into the dry ingredients and stir with the wooden spoon until everything is evenly moistened. The mixture should be thick and drop easily from the spoon; if it seems too dry, add a little more milk, one tablespoon at a time.
  4. Cover the bowl with a clean kitchen towel and let the mixture stand at room temperature for at least 1 hour, or overnight if possible. This resting period allows the dried fruits to plump up and the flavors to meld, resulting in a more flavorful pudding.
  5. While the mixture rests, prepare a 1.5-pint (850ml) pudding basin. Generously grease the inside of the basin with unsalted butter, then line the base with a circle of parchment paper. Also, cut a length of parchment paper long enough to cover the top of the basin, and make a pleat in the center by folding it over about 1 inch; this allows for expansion during steaming.
  6. After resting, spoon the pudding mixture into the prepared basin, pressing down gently to remove any air pockets. Smooth the top with the back of the spoon. Cover the basin with the pleated parchment paper, then cover tightly with a double layer of aluminum foil, tying it securely with kitchen string around the rim. Alternatively, use a pudding cloth tied securely.
  7. Place a trivet or an upturned heatproof saucer in the bottom of a large, deep saucepan. Set the pudding basin on the trivet. Pour boiling water into the saucepan until it comes halfway up the sides of the basin. Cover the saucepan with a tight-fitting lid and bring the water to a gentle simmer over medium heat.
  8. Steam the pudding over medium-low heat for 8 hours, checking the water level every hour and topping up with more boiling water as needed to maintain the level. The pudding is done when it is dark, glossy, and firm to the touch, and a skewer inserted into the center comes out clean. Avoid letting the water boil dry.
  9. Carefully remove the pudding basin from the saucepan using oven gloves, and place it on a wire rack to cool slightly. Remove the foil and parchment paper. To serve, run a thin knife around the edge of the pudding to loosen, then invert onto a serving plate. The pudding should release easily; if not, give the basin a gentle tap.
  10. Serve the pudding warm with brandy butter (or a non-alcoholic alternative such as vanilla custard or cream) and a sprinkle of powdered sugar, if desired.

Notes

Storage: The pudding can be made ahead and stored in a cool, dry place for up to 1 month, or in the refrigerator for up to 3 months. To store, leave the pudding in its basin, cover tightly with fresh parchment and foil, and keep in a cool, dark place. Freezing: Wrap the cooled pudding tightly in plastic wrap and then foil, and freeze for up to 1 year. To reheat: Thaw overnight in the refrigerator if frozen. Reheat by steaming in the same manner as cooking (in a covered saucepan with simmering water) for 1-2 hours, or until heated through. Alternatively, microwave individual portions on high for 1-2 minutes. Avoid reheating in a dry oven, as it can dry out the pudding.

Nutrition

Keywords: Christmas pudding, alcohol-free Christmas pudding, traditional Christmas dessert, steamed pudding, dried fruit pudding, festive pudding, British Christmas pudding, no-alcohol pudding, holiday dessert, suet-free pudding, Nigella Christmas pudding

Find it online: https://britishbakingrecipes.co.uk/nigella-ultimate-christmas-pudding/