Christmas Cake And Pudding Recipe

Ida B. Well

2 min read

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21-11-2024

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The aroma of spices, the comforting warmth, the sheer indulgence – Christmas cake and pudding are quintessential components of a festive celebration. These recipes, honed over years of holiday baking, guarantee a delicious and memorable Christmas.

The Classic Christmas Cake

This recipe yields a rich, moist cake, perfect for slicing and sharing throughout the holiday season.

Ingredients:

• 175g/6oz softened unsalted butter
• 175g/6oz caster sugar
• 175g/6oz self-raising flour
• 4 large eggs
• 1 tsp baking powder
• 1 tsp mixed spice
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Zest of 1 orange
• 100g/3.5oz dried mixed fruit (sultanas, raisins, currants)
• 50g/1.75oz chopped glacé cherries
• 50g/1.75oz chopped candied peel
• 2 tbsp brandy or rum (optional)
• Icing and decorations of your choice

Instructions:

1. Preheat oven to 150°C (130°C fan/Gas Mark 2). Grease and line two 20cm/8 inch sandwich tins.
2. Cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Sift in the flour, baking powder, and spices. Gently fold into the mixture.
5. Stir in the orange zest and dried fruit. Add the brandy or rum (if using).
6. Divide the mixture evenly between the prepared tins.
7. Bake for 45-50 minutes, or until a skewer inserted into the center comes out clean.
8. Allow to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.
9. Once cool, frost and decorate with your favorite icing and festive decorations.

The Traditional Christmas Pudding

This recipe requires preparation in advance but rewards you with a rich, deeply flavored pudding, perfect for a Christmas Day centerpiece.

Ingredients:

• 200g/7oz mixed dried fruit (sultanas, raisins, currants, cranberries)
• 100g/3.5oz suet
• 100g/3.5oz breadcrumbs
• 100g/3.5oz brown sugar
• 2 large eggs
• 100ml/3.5fl oz dark stout or strong black tea
• 2 tbsp plain flour
• 1 tsp mixed spice
• 1/2 tsp ground cinnamon
• Zest of 1 orange
• Brandy or rum for flaming (optional)

Instructions:

1. Combine all ingredients in a large bowl and mix thoroughly.
2. Spoon the mixture into a greased 1 litre/1.75 pint pudding basin. Cover with a lid or greaseproof paper and secure with string or foil.
3. Steam for 4-5 hours, or until firm to the touch.
4. Allow to cool completely before serving.
5. To serve, carefully remove the pudding from the basin. It can be flambéed with brandy or rum (if using), then served warm with custard or brandy butter.

Note: Both the cake and pudding are even better if made a few weeks in advance, allowing the flavors to mature. Store in an airtight container in a cool, dark place. Enjoy!