Mother Royer'S English Christmas Pudding
A traditional English Christmas pudding filled with currants, dried fruits, and spices, offering rich, warm flavors perfect for festive celebrations and hearty dessert lovers.
Ingredients
Instructions
- Mix sugar and baking powder with flour and sift.
- Mix baking soda with buttermilk.
- Add buttermilk mixture to dry ingredients and combine.
- Add beaten eggs, currants, dried fruit, nuts, suet, salt, and cinnamon; mix well.
- Have a 6-quart kettle half full of boiling water.
- Put a small saucer in the bottom of the kettle.
- Wrap the dough in a 24-inch square of white cloth, tie a string 2 inches from the top.
- Place the wrapped pudding into boiling water and cook for 2 hours over medium heat.
- Remove from water and place on a large platter.
- Slip out of the cloth as it will glaze itself.
- Serve now or later with white sauce.
Tips & Substitutions
For a richer flavor, consider substituting half of the buttermilk with apple cider or adding a splash of brandy. If you don't have suet, you can use unsalted butter or vegetable shortening instead. To save time, make the pudding a day in advance and let it sit in the fridge overnight; this enhances the flavors. Ensure you have enough boiling water in the kettle to prevent the pudding from drying out while cooking.
Serving Suggestions
Serve this Christmas pudding warm, drizzled with a creamy white sauce or accompanied by a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Butterflly Toast for a festive brunch. For a traditional touch, sprinkle with powdered sugar or serve with a side of brandy butter for an extra indulgence.
Storage & Reheating
Once cooled, wrap the pudding tightly in plastic wrap and store it in the refrigerator for up to a week. For longer storage, you can freeze it for up to three months. To reheat, steam the pudding again for about an hour until heated through, or microwave individual slices for a quick option. Serve warm for the best taste.
Nutrition & Diet Analysis (per serving)
Each serving of Mother Royer'S English Christmas Pudding contains roughly 797 calories, with 10g protein, 99g carbohydrates, and 42g fat. It is an excellent source of vitamin C (67% of the Daily Value), calcium (25% of the Daily Value), and protein (21% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 1284mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pudding in advance?
Yes, you can prepare the pudding a day or two in advance. After cooking, allow it to cool completely, then wrap it tightly and refrigerate. When ready to serve, simply reheat it by steaming again for an hour to bring it back to the perfect serving temperature.
What can I substitute for currants?
If you don't have currants, raisins or sultanas can work well as a substitute. You might also consider using dried cranberries or chopped dates for a different flavor profile. Just ensure that whatever you choose is diced into similar sizes for even distribution in the pudding.
How do I know when the pudding is done cooking?
The pudding is done when it has risen and feels firm to the touch. You can also insert a toothpick or skewer into the center; if it comes out clean, the pudding is ready. The cooking time may vary slightly, so check around the 1 hour 45 minute mark to avoid overcooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).