Christmas Pudding

Christmas Pudding

Christmas pudding is a traditional dessert served during Christmas dinner in Britain, Ireland, and other countries influenced by British culture. Originating in medieval England, it is sometimes called plum pudding or simply “pud.” Despite the name, it contains no actual plums—historically, the word plum referred to raisins.

Legend has it that medieval families would prepare the pudding on the 25th Sunday after Trinity, using 13 ingredients to represent Christ and the 12 apostles, and have each family member stir it from east to west to honor the Magi. Another popular myth says that King George I, sometimes nicknamed the “Pudding King,” requested plum pudding at his first Christmas feast in England in 1714.

Traditionally, small silver coins or tokens were hidden in the pudding, symbolizing wealth, luck, thrift, or safe harbor, depending on the item.

Kahlua Christmas Puddings

For a festive twist, try these mini puddings with Kahlua-soaked raisins and a hint of coffee—perfect served with warm vanilla custard.

Ingredients (makes 10 puddings)

1 kg raisins, coarsely chopped

250 ml (1 cup) Kahlua liqueur

Melted butter, for greasing

2 tbsp instant coffee granules

2 tbsp hot water

250 g butter, at room temperature

200 g (1 cup, firmly packed) brown sugar

4 eggs

140 g (2 cups) fresh breadcrumbs (from day-old bread)

150 g (1 cup) plain flour

75 g (1/2 cup) self-raising flour

Bought vanilla custard, warmed, to serve

Method

Step 1 – Soak the raisins
Place the chopped raisins in a large glass bowl and pour over the Kahlua. Let them macerate for 4 hours.

Step 2 – Prepare the moulds
Preheat your oven to 160°C (320°F). Grease ten 250 ml (1-cup) pudding moulds with melted butter and line the bottoms with non-stick baking paper. Dissolve the coffee granules in hot water and set aside.

Step 3 – Make the pudding batter
In a large bowl, beat the butter and sugar using an electric beater until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the coffee solution. Fold in the breadcrumbs and both flours until just combined. Stir in the soaked raisins. Spoon the mixture evenly into the prepared moulds and smooth the tops.

Step 4 – Cover the puddings
Cut ten 15 cm (6-inch) squares each of non-stick baking paper and foil. Place the paper on top of the foil, fold to create a small pleat in the center, then cover each mould (foil side up). Tie securely with double kitchen string.

Step 5 – Steam the puddings
Place the moulds in a roasting pan and pour in boiling water until it reaches two-thirds of the way up the sides of the moulds. Bake for 1 hour, or until a skewer inserted into the center comes out clean. Serve warm with vanilla custard.

Recipe Notes

Make ahead: Puddings can be prepared up to 1 month in advance.

Reheating: Place a pudding on a microwave-safe plate, cover loosely with plastic wrap, and microwave on medium/500W/50% for 30 seconds or until heated through. Repeat with the remaining puddings.