There’s something magical about Christmas Pudding. The deep, fruity sweetness, the warm aroma, and the cosy feeling of sharing desserts around the Christmas table. Our Blackcurrant Christmas Pudding offers a sweet and delicious twist on a classic Christmas pudding, providing something slightly different and extra tasty. It’s the perfect finish to a roast dinner, or a treat enjoyed with custard, cream, or a splash of brandy for an extra festive indulgence.
Making time: 2 Hours
Serves: 6-8 People
Ingredients:
- 250g Fresh or frozen blackcurrant
- 120g Unsalted butter
- 120g Caster Sugar
- 150g Self-raising flour
- Lemon Zest
- 2 Eggs
- 1tsp Baking Powder
- 100ml Milk
- 2-3tbsp Stokes Blackcurrant Extra Jam
- Optional: Brandy, rum or dark liqueur to soak the fruit or drizzle over pudding before serving. Can also serve with custard, brandy butter, double cream or ice cream
Method:
- Grease a 1-litre pudding basin (or heatproof bowl with a tight-fitting lid) and line the base with greaseproof paper or parchment
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy
- Gradually beat in the eggs, then pour in the milk and lemon zest (if using). Mix until smooth
- Gently fold in the flour (and baking powder, if using plain flour) until just combined, do not overmix
- Fold in the blackcurrants and, if using, spoon in the Stokes Blackcurrant Extra Jam. Try to distribute the fruit evenly throughout the batter
- Spoon the mixture into your prepared pudding basin. Cover the top with greaseproof paper, then a layer of foil. Tie securely with a string if needed (or use the basin lid)
- Place the basin into a large pot with a trivet or heatproof plate at the bottom (to prevent direct heat). Add enough boiling water to come about two-thirds up the sides of the basin. Cover the pot with a lid and steam gently for about 1 hour. Keep an eye on the water level, top up with boiling water if it dips too low
- After an hour, carefully lift the pudding out (use oven gloves, the basin will be hot). Pierce the centre with a skewer or knife: if it comes out clean, it’s cooked, if not, return to steam for an extra 10-15 minutes. Once done, let it cool slightly before removing from the basin
- Serve warm with custard, cream or brandy butter. For a traditional flourish, pour a little warmed brandy over and flame at the table
- This pudding makes a wonderful make-ahead dessert. Once cooled, wrap tightly and store in a cool place (or fridge). The flavours often deepen over a few days, making it even tastier on Christmas Day