In most families in Great Britain and Ireland too, Christmas pudding or plum pudding is the classic dessert on December 25th. The recipe for Christmas pudding varies from region to region.

It is stored in a cool place to dry and mature for several weeks before serving. During this time, the special taste of the Christmas pudding develops too. Before serving, it is reheated by steaming. It is usually flambéed with brandy at the table and then eaten with brandy butter, rum butter, lemon cream, or English cream.

Christmas pudding has its origins in medieval and Roman Catholic England. Traditionally, the pudding was prepared on the 25th Sunday after the Holy Trinity, i.e. the weekend before the first Advent. Originally it is said to have consisted of 13 ingredients representing Jesus and the 12 apostles.

The tradition of hiding a silver coin in the plum pudding is widespread in British families. Those who find it in their piece will be granted a lot of luck, prosperity and health in the coming year.

Ingredient list for Plum Pudding

200 g of dried apricots

150 g candied bitter orange peel

100 g candied pineapple

100 g candied ginger

150 ml rum

100 g finely ground rusks

75 g flour

100 g coconut flakes

150 grams of sugar

½ teaspoon of cinnamon

100 g butter

4 eggs

2 teaspoons macadamia nut syrup

the pulp of 2 vanilla pods

100 ml of milk

2 teaspoons of baking powder

How to prepare

Preparing a classic plum pudding takes some time and patience, but it’s worth the effort!

Cut the apricots, orange peel, pineapple and ginger into very fine cubes. Put in a bowl with the rum and let steep for at least a day.

On the second day, mix the grounded rusks with the flour, coconut flakes, sugar, cinnamon and all spices. Add the marinated fruits and mix everything thoroughly. Let it steep for at least 12 hours.

On the third day, melt the butter in a saucepan and let it cool, but don’t let it set. Mix with the eggs, macadamia nut syrup, milk and baking powder. Then add the fruit mixture and carefully knead everything together.

Then put everything in a well-greased large glass pudding form (with a lid that can be closed well). Fill a large saucepan with water. Bring the water to a boil. Then put the mold carefully in (it should be ¾ in the water). Cook on medium heat just below boiling point for 50 minutes.

Take out the mold and let it cool down. Then keep the sealed form in the refrigerator until serving and store in the refrigerator. The plum pudding in this variant can easily be prepared a few days before the festival. Stored closed in a fridge, it can be kept for up to 8 days