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Christmas pudding with Grand Marnier

Name: Christmas pudding with Grand Marnier
Prep time: 1 h
Cook time: 5 h
Total time: 6 h
Yield: Serves 8
Cuisine: British recipes
Ingredients: 250g raisins; 250g sultanas; 75g blanched almonds, chopped; 100g glacé cherries, halved; 75g mixed peel; Finely grated zest of 1 lemon; Finely grated zest of 1 orange; 100ml orange juice; 75g fresh white breadcrumbs; 1 tsp mixed spice; 100g molasses sugar; 100ml Grand Marnier; 100ml milk; Butter, for greasing; 100g self-raising flour; 1 large Bramley apple, grated; 250g vegetable suet; 4 eggs

Published: 30 Nov 11
Updated: 18 Mar 24

This is a Christmas pudding to boast about. Absolutely crammed with dried fruits, nuts, apples and even Grand Marnier, it is a REALLY special pudding. Even better? You can make mini Christmas puddings with this recipe too.

For something equally Christmassy, have you seen Paul A Young’s Christmas pudding caramel?

Easy
December 2011

Test kitchen approved

Serves 8
Takes 1 hour to make, plus overnight soaking and up to 5 hours’ steaming

For something equally Christmassy, have you seen Paul A Young’s Christmas pudding caramel?

Nutrition: per serving

Calories: 386kcals
Fat: 18.6g (7.9g saturated)
Protein: 5.3g
Carbohydrates: 42.5g (37.9g sugars)
Salt: 0.3g

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Ingredients

250g raisins
250g sultanas
75g blanched almonds, chopped
100g glacé cherries, halved
75g mixed peel
Finely grated zest of 1 lemon
Finely grated zest of 1 orange
100ml orange juice
75g fresh white breadcrumbs
1 tsp mixed spice
100g molasses sugar
100ml Grand Marnier
100ml milk
Butter, for greasing
100g self-raising flour
1 large Bramley apple, grated
250g vegetable suet
4 eggs

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Method

Put all the dried fruit, nuts, cherries and peel into a large bowl. Add the zests, orange juice, breadcrumbs, spice, sugar, Grand Marnier and milk. Mix well, cover and leave overnight.
The next day, mix in the remaining ingredients well. Butter either 2 x 1-litre pudding basins or 10 x 175ml pudding basins. Fill a good three-quarters full with the mixture. Cover with a double layer of buttered, pleated, greaseproof paper. Tie string around the rim.
For the large puddings: put an upturned saucer inside a large saucepan and sit 1 pudding on top. Repeat for the other one. Pour boiling water into each pan to come halfway up the basins. Cover and bring to the boil. Reduce to a simmer for 5 hours, topping up with boiling water if necessary, until a skewer comes out clean. For the mini puddings: preheat the oven to 180C/fan160C/gas 4. Place in a deep roasting tin and fill the tin with boiling water until it comes halfway up the sides. Cover the tin with foil and bake for 2 hours.

Decorate with holly and dust with icing sugar. This can be served with Grand Marnier butter.

Recipe from December 2011 Issue

Nutrition

Nutrition: per serving

Calories: 386kcals
Fat: 18.6g (7.9g saturated)
Protein: 5.3g
Carbohydrates: 42.5g (37.9g sugars)
Salt: 0.3g

delicious. tips

To keep: Cool the puddings, turn out and wrap well in greaseproof paper then foil. Store in a cool place for up to 3 months. To reheat: Prepare the large pudding as before and steam for 2 hours, until piping hot. For the individual puddings, bake at 190C/fan170C/gas 5 as before for 1 hour, until piping hot.