Jane’s Patisserie’s Cheat’s Christmas Pudding
A much easier take on the traditional dish, this recipe ensures that you can present a show-stopping homemade Christmas pudding to the family without having to go to too much effort.
From the book
Jane’s Patisserie: Celebrate! Bake every day special
The brand-new cookbook from baking sensation Jane's Patisserie
Celebrate every occasion with a bake, from birthdays to Christmas, Easter to Halloween
Featuring cookies to cheesecakes, traybakes to desserts, and much more
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Introduction
Christmas pudding is one of those iconic dishes that, if I’m being honest, is not my favourite thing to make. It’s having to remember when to start it, remembering when to feed the cake, and all sorts… but this pudding recipe? Oh, it’s just SO easy and quick to do in comparison! There is no Stir-up Sunday needed – whack all the ingredients together into a bowl, beat until everything is distributed evenly and pour into your prepared pudding basin. Yes, you do need to make sure the basin will fit in the pan you are using to simmer it in (a mistake I made at first), but that’s all you need to remember. Serve with a dollop of cream, set alight with a little brandy or even enjoy alongside a chunk of cheese.
Ingredients
| 150g | raisins |
| 150g | sultanas |
| 50g | mixed peel |
| 150g | self-raising flour |
| 125g | chilled unsalted butter, grated |
| 100g | fresh breadcrumbs |
| 215g | soft light brown sugar |
| 150g | mixed nuts |
| 1 tsp | ground cinnamon |
| 1 tsp | mixed spice |
| 1 tsp | ground ginger |
| 250ml | full-fat milk |
| 1 | egg |
Essential kit
You will need: a 1.5L pudding basin.
Method
PREP: 30 minutes COOK: 2½ hours LASTS: 2-3+ days, at room temperature.
In a large bowl, mix the raisins, sultanas, mixed peel, flour, butter, breadcrumbs, sugar, mixed nuts, cinnamon, mixed spice and ginger. Add the milk and egg and beat until well combined.
Grease and line a 1.5L pudding basin with parchment paper and pour in the mixture. Cover the basin with a double layer of buttered foil, making a pleat in the middle so the pudding has room to grow. Secure the foil to the basin with string, and then place into a large pan that will fit the bowl. Pour some boiling water into the pan so that it comes a few centimetres up the sides of the basin, put the pan lid on and let it simmer for 2½ hours, checking the water level every 20–30 minutes. When the water gets lower, top it up slightly so there is always water in the pan.
Carefully remove the steamed pudding from the pan with oven gloves and pour away the hot water. Remove the string and foil and turn the pudding out onto a serving plate. Enjoy!
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