Mum’s Christmas Pudding

No Christmas would be complete without this pudding

Print Recipe
Mum's Christmas Pudding
A Christmas Tradition!
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Dessert
Cuisine British, Canadian
Keyword Dates, Sauce
Prep Time 20 minutes
Cook Time 2 hours
Servings
servings
Ingredients
Course Dessert
Cuisine British, Canadian
Keyword Dates, Sauce
Prep Time 20 minutes
Cook Time 2 hours
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Mix dry ingredients together, until well blended. Beat egg in the measuring cup you used, then add milk and mix until well incorporated. Take wet ingredients and mix into the dry, stirring until well combined. Pour batter into a heat proof ceramic bowl (the picture is of the actual bowl my mum uses) The bowl needs to hold a little over 2 cups. Cover mixture in the bowl with aluminum foil and place in a large pot. Put water around the bowl fill about 1/2 way up the bowl. Cover and steam for approx 2 hours. Check water level constantly and add more as needed to keep it at the original amount.
  2. If you have frozen it. Pull it out the night before and put it in the fridge. Then an hour or so before you want to serve it, steam it again to warm it thoroughly. Serve with the Brown Sugar Sauce
Recipe Notes

This will make 2 x 2 cup puddings. They freeze well. Mum often makes a couple of weeks before Christmas and pulls one out for Christmas and the other one for New Years. The ceramic bowl needs to be heat proof. Often you can find them at flea markets and garage sales. When I asked my mum what this bowl ws called, she said it was a pudding bowl, usually made in England.

Share this Recipe
 

Leave a Reply

Close Menu