Christmas Pudding Recipe
Christmas Pudding Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I never let a Christmas pass without making this warm, satisfying dessert. The wonderful aroma as it bakes will fill your home...and call your family to the kitchen!—Cathy Herpich, San Antonio, Texas
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 3 hours + standing
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 3 hours + standing

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 cup buttermilk
  • 1 cup golden raisins
  • 1 cup chopped walnuts
  • 1 cup chopped dates
  • SYRUP:
  • 1 cup packed brown sugar
  • 1 teaspoon all-purpose flour
  • 1 cup water
  • 1 teaspoon butter
  • 1/2 teaspoon vanilla extract
  • GARNISH:
  • Silk or plastic holly leaves, optional
  • Fresh cranberries, optional

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and cinnamon; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in the raisins, walnuts and dates.
Spoon into a well-greased 2-qt. pudding mold or ovenproof bowl; cover tightly. Place on a rack in a deep pan; add 3 in. of hot water to pan. Bring to a gentle boil; cover and steam for 3 hours or until a toothpick inserted in the center comes out clean, adding water to pan as needed.
Let stand for 20 minutes before unmolding. Meanwhile, in a large saucepan, combine brown sugar and flour. Stir in water until smooth. Bring to a boil; cook and stir for 5 minutes. Remove from the heat; stir in butter and vanilla.
Unmold pudding onto a serving plate; garnish with holly leaves and cranberries if desired. Serve warm with syrup. Yield: 10 servings (1-1/4 cups syrup).
Editor's Note: Holly leaves and berries are toxic. Do not use as a garnish.
Originally published as Christmas Pudding in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p67

Nutritional Facts

1 slice: 525 calories, 18g fat (7g saturated fat), 47mg cholesterol, 151mg sodium, 89g carbohydrate (64g sugars, 3g fiber), 8g protein.

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 cup buttermilk
  • 1 cup golden raisins
  • 1 cup chopped walnuts
  • 1 cup chopped dates
  • SYRUP:
  • 1 cup packed brown sugar
  • 1 teaspoon all-purpose flour
  • 1 cup water
  • 1 teaspoon butter
  • 1/2 teaspoon vanilla extract
  • GARNISH:
  • Silk or plastic holly leaves, optional
  • Fresh cranberries, optional
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and cinnamon; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in the raisins, walnuts and dates.
  2. Spoon into a well-greased 2-qt. pudding mold or ovenproof bowl; cover tightly. Place on a rack in a deep pan; add 3 in. of hot water to pan. Bring to a gentle boil; cover and steam for 3 hours or until a toothpick inserted in the center comes out clean, adding water to pan as needed.
  3. Let stand for 20 minutes before unmolding. Meanwhile, in a large saucepan, combine brown sugar and flour. Stir in water until smooth. Bring to a boil; cook and stir for 5 minutes. Remove from the heat; stir in butter and vanilla.
  4. Unmold pudding onto a serving plate; garnish with holly leaves and cranberries if desired. Serve warm with syrup. Yield: 10 servings (1-1/4 cups syrup).
Editor's Note: Holly leaves and berries are toxic. Do not use as a garnish.
Originally published as Christmas Pudding in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p67

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