Christmas Pudding Recipe with Nuts

Christmas pudding is the most popular recipe conventionally dished up on Christmas day. It is a basically a boiled pudding, bulky with desiccated fruit and nuts and has its beginning in England. Many families have their respective methods for Christmas pudding, some furnished down through households for production. A Christmas pudding is occasionally known as coveted pudding, though this can also pass on to other types of steamed pudding having a lot of dessicated fruit.

It was general performance to contain small silver coins in the baking blend, which could be kept by anyone whose dishing included them. There are lots of huge pudding instructions, but my favourite conventional Christmas pudding is the one below – it’s effortless and tasty.

Preparation Time: 22 minutes
Cook Time:
10 minutes
Total Time: 32 minutes


– Calories: 95
– Total Fat: 3.3 g
– Carbohydrates: 16.2 g
– Protein: 0.8 g

Yield: 5


1/3 cup Dry Roasted Almonds
¾ cup Brazil Nuts
1 cup Dry Roasted Macadamia Nuts
1 cup hazels
400g mixed glacé fruit – pineapple rings, whole apricots and whole figs
200g Mixed Glacé Cherries
1 cup Raisins
1 ½ cups Trident Pitted Dates, halved
½ cup plain flour
¼ cup self raising flour
1 teaspoon cinnamon, ground
2 eggs
1/3 cup dark brown sugar, firmly packed
1/3 cup brandy
2 tsp orange rind, finely grated
½ cup apricot conserve.


  • 1

    Steamed an oven to 150ºC. Lubricate a 20cm circle container. Line bottom and sides with burning paper, enlarging paper 6cm above edge to shape a neckline.

  • 2

    Roughly cut half the nuts, put fruit and cherries and lay in a big bowl (preserve the rest of each for topping). Include raisins and dates and blend to merge them.

  • 3

    Sieve flours and cinnamon, then mix ¼ cup into the fruit combination.

  • 4

    Thrash eggs, sugar, 2 tablespoons of brandy and crust jointly until glow. Insert left over flour and blend to mingle, then crease through fruit assortment. Serve into ready container and push down with the support of spoon.

  • 5

    Slice the rest of glacé fruits into digs. Press softly on the apex of cake along with complete nuts and cherries.

  • 6

    Position a paper bag on crest of neckline. Roast 1 - 1¾ hours or until added impale comes out clean. Cool in the utensil. Release inner rim with a blade before spinning out.

  • 7

    Put an apricot preserve and residual brandy in a small pot. Boil and mixing it for 3 minutes. Pull, then clash over cake. To dish up, slice into slim pieces. The entire set up time is two hours. Half hour will be used in mixing all the constituents and 1½ hour is the baking time. This excessive and delicious dish will be provided to almost 10 people.

Leave a Reply

Your email address will not be published. Required fields are marked *

one + = 4