Christmas pudding with Grand Marnier

  • Portion size: Serves 8
  • Takes 1 hour to make, plus overnight soaking and up to 5 hours’ steaming
  • Difficulty: easy

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?

adslot-recipe-1
lock
Join Extradelicious to unlock Cook Mode

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
adslot-recipe-3
lock
Join Extradelicious to unlock Cook Mode

Method

  1. 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.
  2. 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.
  3. 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.
  4. Recipe continues after advertising adslot-recipe-4
  5. Decorate with holly and dust with icing sugar. This can be served with Grand Marnier butter.

Nutrition

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

Quick wins & 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.

adslot-recipe-5

Rate and review

Rate

Leave a comment, question or tip

adslot-recipe-6
2

Recipes left this week.


Go unlimited for £4.99 /month, plus enjoy:

  • Access to 9000+ recipes
  • Distraction-free browsing
  • Cook Mode & more
×