This Christmas pudding has plenty of delicious fruit and nuts, but it’s really simple to make.
Ingredients for Christmas Pudding:
125 g date pulp pureed
2 tsp baking powder
8 tbsp soft butter
125 g sugar
1 tbsp lemon juice
2 tbsp rum
125 g flour
1 tsp cinnamon powder
½ tsp salt
100 g chopped walnuts
125 g sultanas
40 ml cognac or rum, brandy, kirsch
For the custard:
125 ml Milk
125 ml Whipped cream
1 vanilla pod
2 egg yolks
50 g Sugar
Grease the mould well. Place a folded kitchen towel at the bottom of a large saucepan (where the pudding mould fits snugly) then fill well with water to about half the height of the pudding mould and bring slowly to the boil.
In the meantime, mix the date puree with baking powder.
Beat the soft butter with the sugar until creamy, beat in the eggs, lemon juice and rum very well, add the flour, cinnamon and salt and stir in well. Then stir in the date mixture, nuts and sultanas. Pour the batter into the greased tin, close the tin either with the lid or with stiff aluminium foil and place on the cloth in the pot, also close the pot and steam everything on a low heat for about 2 hours. Then remove from the heat, leave to rest for another 5 minutes, then run a pointed knife around the edge, loosen the pudding, turn it out and serve warm or at room temperature.
For the custard, mix the milk and cream with the vanilla pod and the scraped-out pulp and bring to the boil. Beat the egg yolks with the sugar in a bowl until creamy, then stir the hot cream-milk into the egg yolk cream, pour everything back into the saucepan and whisk over the lowest heat to form the sauce, stirring constantly, do not allow to boil. Pass the custard through a sieve and leave to cool, sprinkling the surface thinly with sugar to prevent a skin from forming.
Remove the pudding from the mould, cut into pieces and serve with the custard.
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