Side / Turkish
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FROM THE PRISCY KITCHENSOMETHING WORTH COOKING
Classic Christmas pudding
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- Ingredients
- 11
- From the kitchen
- British
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Ingredients & measures
Tick off each ingredient as you prepare.
0 of 11 ingredients ready
- Almonds50g
- Bramley Apples2 large
- Candied Peel200g
- Nutmeg1 whole
- Raisins1kg
- Plain Flour140g
- Breadcrumbs100g
- Muscovado Sugar100g
- Eggs3 Large
- Brandy2 tbs
- Butter250g
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Preparation
Get everything for the pudding prepared. Chop the almonds coarsely. Peel, core and chop the cooking apples. Sharpen your knife and chop the candied peel. (You can chop the almonds and apples in a food processor, but the peel must be done by hand.) Grate three quarters of the nutmeg (sounds a lot but it's correct).
Mix the almonds, apples, candied peel, nutmeg, raisins, flour, breadcrumbs, light muscovado sugar, eggs and 2 tbsp brandy or cognac in a large bowl.
Holding the butter in its wrapper, grate a quarter of it into the bowl, then stir everything together. Repeat until all the butter is grated, then stir for 3-4 mins – the mixture is ready when it subsides slightly after each stir. Ask the family to stir too, and get everyone to make a wish.
Generously butter two 1.2 litre bowls and put a circle of baking parchment in the bottom of each. Pack in the pudding mixture. Cover with a double layer of baking parchment, pleating it to allow for expansion, then tie with string (keep the paper in place with a rubber band while tying). Trim off any excess paper.
Now stand each bowl on a large sheet of foil and bring the edges up over the top, then put another sheet of foil over the top and bring it down underneath to make a double package (this makes the puddings watertight). Tie with more string, and make a handle for easy lifting in and out of the pan. Watch our video to see how to tie up a pudding correctly.
Boil or oven steam the puddings for 8 hrs, topping up with water as necessary. Remove from the pans and leave to cool overnight. When cold, discard the messy wrappings and re-wrap in new baking parchment, foil and string. Store in a cool, dry place until Christmas.
To make the brandy butter, cream the butter with the orange zest and icing sugar. Gradually beat in the brandy or cognac and chopped stem ginger. Put in a small bowl, fork the top attractively and put in the fridge to set. The butter will keep for a week in the fridge, or it can be frozen for up to six weeks.
On Christmas Day, boil or oven steam for 1 hr. Unwrap and turn out. To flame, warm 3-4 tbsp brandy in a small pan, pour it over the pudding and set light to it.
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Nutrition estimate
Partial recipe · included ingredients only
The source does not provide a verified serving count. The summary uses original recipe quantities before any batch multiplier, not per serving. Enter your own serving count in the full label to see per-serving amounts.
Calculated automatically from 6 of 11 ingredients. This is an incomplete subtotal, not the full recipe’s nutrition.
- Calories
- 3,581 kcal
- Fat
- 248.7 g
- Carbohydrate
- 288.9 g
- Protein
- 59.5 g
Not included: Bramley Apples, Candied Peel, Nutmeg, Raisins, Brandy.
- Bramley Apples: No quantifiable edible weight or reliable USDA food match is available.
- Candied Peel: The quantity is known, but no reliable USDA food match is available.
- Nutmeg: No unambiguous USDA portion weight matches this measure.
- Raisins: The quantity is known, but no reliable USDA food match is available.
- Brandy: No quantifiable edible weight or reliable USDA food match is available.
Full nutrition label & calculation notes
Nutrition Facts
Estimated subtotal · included ingredients only
6 of 11 ingredients included. Excluded ingredients are not counted in the amounts or % Daily Values.
Serving count is unknown. Amounts and % Daily Values below apply to the whole original recipe’s included ingredients.
Amount per original recipe
Calories3,581
| Amount per original recipe | % Daily Value* |
|---|---|
| Total Fat 248.7 g | 319% |
| Saturated Fat 136.4 g | 682% |
| Trans Fat Unavailable | — |
| Cholesterol 1,095.5 mg | 365% |
| Sodium 2,583.8 mg | 112% |
| Total Carbohydrate 288.9 g | 105% |
| Dietary Fiber 14.5 g | 52% |
| Total Sugars 106.5 g | — |
| Includes Added Sugars Unavailable | — |
| Protein 59.5 g | — |
| Vitamin D 3 µg | 15% |
| Calcium 565.5 mg | 44% |
| Iron 11.7 mg | 65% |
| Potassium 1,112.3 mg | 24% |
Nutrient data notes
A nutrient amount is unavailable when any included ingredient lacks that source value.
- Trans Fat: USDA data missing for Plain Flour, Breadcrumbs, Muscovado Sugar.
- Includes Added Sugars: USDA data missing for Almonds, Plain Flour, Breadcrumbs, Muscovado Sugar, Eggs, Butter.
* Percent Daily Values use FDA reference values for adults and children aged 4 and over, based on a 2,000 calorie diet. They apply to the amount shown above.
— means no % Daily Value is shown. Trans fat and total sugars have no established Daily Value; protein %DV is omitted because protein-quality data is unavailable. Missing nutrient amounts are not treated as zero.
Daily Value reference: FDA ↗Ingredients used in this estimate
- Almonds · 50g
50 g edible ingredient. Converted from 50g using a mass unit.
Estimate uses USDA Nuts, almonds. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
- Bramley Apples · 2 large
Excluded: No quantifiable edible weight or reliable USDA food match is available.
- Candied Peel · 200g
Excluded: The quantity is known, but no reliable USDA food match is available.
- Nutmeg · 1 whole
Excluded: No unambiguous USDA portion weight matches this measure.
Estimate uses USDA Spices, nutmeg, ground. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
- Raisins · 1kg
Excluded: The quantity is known, but no reliable USDA food match is available.
- Plain Flour · 140g
140 g edible ingredient. Converted from 140g using a mass unit.
Assumes white all-purpose, unenriched wheat flour. Choose a different food for other flour types. USDA source ↗
- Breadcrumbs · 100g
100 g edible ingredient. Converted from 100g using a mass unit.
Estimate uses USDA Bread, crumbs, dry, grated, plain. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
- Muscovado Sugar · 100g
100 g edible ingredient. Converted from 100g using a mass unit.
Estimate uses USDA Sugars, brown. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
- Eggs · 3 Large
150 g edible ingredient. USDA portion: 1 large = 50 g.
Raw whole chicken egg without shell. Unspecified egg sizes need a gram weight. USDA source ↗
- Brandy · 2 tbs
Excluded: No quantifiable edible weight or reliable USDA food match is available.
- Butter · 250g
250 g edible ingredient. Converted from 250g using a mass unit.
Unspecified butter is estimated as salted butter. Salt content and fat vary by product. USDA source ↗
Values use ingredient nutrients per 100 g and food-specific USDA portion weights. Cups, tablespoons and teaspoons use US measures. Pinches, handfuls, “to taste” and unspecified package sizes are excluded. Common counted foods use the stated size or a documented standard USDA portion when a count is supplied; these assumptions are identified above. Other unspecified counts remain excluded.
Assumes included ingredients are retained. Cooking losses, drained liquids, discarded oil, alcohol evaporation and changes in water content are not modeled. Missing nutrient values are shown as unavailable, not zero.
Source: USDA FoodData Central. Data retrieved . These are automatically calculated estimates, not a laboratory analysis.
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