Best 7 Christmas Pudding With Nutmeg Sauce Recipes

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Indulge in the timeless tradition of Christmas pudding, a culinary masterpiece steeped in history and flavors. This delectable dessert, also known as plum pudding or figgy pudding, holds a special place in holiday celebrations worldwide. With its origins in medieval England, Christmas pudding has evolved into a symbol of warmth, joy, and festive cheer. Discover the secrets behind this iconic dish through our collection of carefully curated recipes. Whether you prefer a classic rendition brimming with dried fruits, spices, and citrus zest or a contemporary twist infused with unique ingredients, our recipes cater to every palate. Embark on a culinary journey as we guide you through the art of preparing this cherished dessert, ensuring a memorable and authentic Christmas experience.

Let's cook with our recipes!

HISTORICAL RECIPE: CHRISTMAS PUDDING



Historical Recipe: Christmas Pudding image

Provided by Andrea Sabean

Time 2h10m

Number Of Ingredients 13

¾ cup softened butter
1 cup brown sugar (I find this very sweet and personally use only ¾ cup)
2 cups raisins
1 cup grated carrot
1 cup peeled and grated potato
1 egg
2 cups flour (this works just as well with gluten-free flour)
1 tsp baking soda
Brown Sugar Sauce
½ cup butter
1 cup brown sugar
1/3 cup milk or cream
1 tsp vanilla

Steps:

  • Cream butter and brown sugar until smooth. Add in raisins, carrot, potato and egg. Stir in flour and baking soda.
  • Grease 2 small glass bowls or one large bowl. Fill with pudding. Leave about an inch between the top of the pudding and the top of the bowl to give it room to rise.
  • Cover the bowl with a piece of parchment, followed by a piece of tin foil, secured with string. My grandmother used a clean piece of muslin instead of the parchment.
  • The pudding can be steamed in a double boiler, or you can place the pudding in a large pot, placing the pudding bowl on a small ramekin or mason jar ring to keep it off the bottom of the pot. Pour water in the bottom to no more than 1/3 of the way up the sides of the bowl.
  • Steam the pudding for 2 - 3 hours, or until a toothpick comes out clean. My small puddings are usually done at 2 hours, with a large pudding taking the full three. Add additional hot water to your pot as necessary to keep your pot from boiling dry.
  • Turn the pudding out onto a plate and serve hot with brown sugar sauce.
  • Brown Sugar Sauce Instructions
  • Melt butter in a saucepan. Whisk in brown sugar and continue to stir constantly until boiling. Boil for two minutes. Remove from the heat and whisk in milk and vanilla. Return to the heat and stir constantly until the mixture once again comes to the boil. Thin with more milk or cream if necessary. Serve warm.

BREAD PUDDING WITH NUTMEG



Bread Pudding with Nutmeg image

I always make this bread pudding recipe for my dad on his birthday and on holidays. He says it tastes exactly like the bread pudding with nutmeg he enjoyed as a child. -Donna Powell, Montgomery City, Missouri

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6 servings.

Number Of Ingredients 18

2 large eggs, room temperature
2 cups whole milk
1/4 cup butter, cubed
3/4 cup sugar
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
4-1/2 to 5 cups soft bread cubes (about 9 slices)
1/2 cup raisins, optional
VANILLA SAUCE:
1/3 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1-2/3 cups cold water
3 tablespoons butter
2 teaspoons vanilla extract
1/4 teaspoon ground nutmeg

Steps:

  • In a large bowl, lightly beat eggs. Combine milk and butter; add to eggs along with sugar, salt, spices and vanilla. Add bread cubes and, if desired, raisins; stir gently. , Pour into a well-greased 11x7-in. baking dish. Bake at 350° until a knife inserted 1 in. from edge comes out clean, 40-45 minutes. , Meanwhile, for sauce, combine the sugar, cornstarch and salt in a saucepan. Stir in water until smooth. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Remove from the heat. Stir in the butter, vanilla and nutmeg. Serve with warm pudding.

Nutrition Facts : Calories 419 calories, Fat 19g fat (11g saturated fat), Cholesterol 118mg cholesterol, Sodium 534mg sodium, Carbohydrate 56g carbohydrate (40g sugars, Fiber 1g fiber), Protein 7g protein.

APPLE AND CARROT CHRISTMAS PUDDING



Apple and Carrot Christmas Pudding image

This is just like traditional Christmas pudding, but with less fat. The house smells great all day long. It's wonderful served with rum or cranberry sauce. For variations, try lemon or chocolate sauce. You can also line the mold with pecan halves or cranberries before filling. Be creative and add Christmas decorations to the plate before serving. The sky is the limit.

Provided by rosie

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 3h20m

Yield 12

Number Of Ingredients 14

4 carrots, peeled and grated
2 apples - peeled, cored, and grated
1 cup raisins
1 cup fine bread crumbs
1 ½ cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground allspice
⅔ cup butter
½ cup white sugar
4 eggs

Steps:

  • Combine the carrots, apples, raisins, and bread crumbs in a bowl. Sift together the flour, baking powder, cinnamon, baking soda, salt, nutmeg, and allspice in a separate small bowl. Cream together the butter, sugar, and eggs in a separate large bowl; stir in the flour mixture. Add the carrot mixture and mix well. Transfer mixture to a lightly-greased, 2-quart mold.
  • Place a steamer rack in the bottom of a large, deep pot. Set the filled mold on top of the steamer rack. Pour enough water into the bottom of the pot to cover the bottom 2/3 of the mold. Bring to a boil over medium heat. Reduce heat to low; cover. Simmer for 2 hours 45 minutes, adding water occasionally to maintain the water level. Remove from water and allow to cool 10 minutes before turning out of mold onto a plate.

Nutrition Facts : Calories 303.4 calories, Carbohydrate 43.6 g, Cholesterol 89.1 mg, Fat 12.8 g, Fiber 2.7 g, Protein 5.7 g, SaturatedFat 7.2 g, Sodium 558.1 mg, Sugar 20.6 g

CHRISTMAS PUDDING



Christmas Pudding image

Provided by Food Network

Categories     dessert

Time P1DT10h45m

Yield 4 servings

Number Of Ingredients 22

2 ounces suet, shredded
4 ounces dark brown sugar
1 ounce self-rising flour, sifted
2 ounces white breadcrumbs
1/4 teaspoon ground allspice
1/4 teaspoon ground clove
1/8 teaspoon ground nutmeg
Pinch ground cinnamon
5 ounces currants
2 ounces sultanas
2 ounces raisins
1/2 ounce mixed candied peel
1/2 ounce blanched almonds, chopped
1/2 small apple, peeled, cored, and finely chopped
Grated zest of 1/2 small orange
Grated zest of 1/2 small lemon
1 tablespoon rum
1 1/4 ounce barley wine
1 1/4 ounce stout, more if needed
2 eggs
Your favorite rum sauce, optional
Brandy, for flambeing

Steps:

  • The day before you want to steam the pudding: In a large bowl, thoroughly mix the suet, brown sugar, sifted flour, breadcrumbs, allspice, clove, nutmeg, and cinnamon. Gradually mix in the currants, sultanas, raisins, candied peel, and almonds, followed by the apple and citrus zests. In a small bowl, whisk together the rum, barley wine, and stout, and then beat in the eggs. Pour this mixture over the dried fruit and nut mixture. Mix thoroughly. It should be somewhat loose; if it needs a little more liquid, add some stout. Cover the bowl and refrigerate overnight.
  • The following day: Butter a 1-pint pudding mold and pack the pudding mixture into it. Cover with a double piece of parchment and a sheet of foil and tie securely with a string across the top to make a handle. Place the pudding mold in a covered steamer set over a saucepan of simmering water, and steam for 8 hours. Check the water level, adding boiling water as needed. When the pudding is finished, let it cool and then remove the papers and foil. Replace with fresh paper and make a new string for easier maneuvering. Set in a cool place away from light (under the bed works well).
  • To reheat, set a saucepan with boiling water over medium heat and put a steamer on top. Reduce the heat to a gentle simmer, set the pudding in the steamer, cover, and let steam for 2 1/4 hours. Top up the water a bit if necessary.
  • To serve, remove the pudding from the steamer and take off the wrapping. Slide a palette knife around the pudding, and then turn it out onto a warm plate. Garnish with a sprig of holly. To flambe the pudding, warm a ladleful of brandy over direct heat, and when it is hot, carefully light the brandy. Place the flaming ladle over the pudding, but do not pour until at the table. When you do slowly pour it over the pudding, sides and all, watch it flame! Serve with rum sauce if desired.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

CHRISTMAS PUDDING



Christmas Pudding image

Provided by Jean F. Tibbetts

Categories     dessert

Time 8h20m

Yield 8 - 10 servings

Number Of Ingredients 22

1 1/2 cups seeded muscat raisins
1/4 cup coarsely chopped mixed candied fruit
1/4 cup glaceed red cherries
1 medium Granny Smith apple, peeled, cored and coarsely chopped
1 small carrot, grated
2 teaspoons orange zest
1 teaspoon lemon zest
1/4 cup slivered blanched almonds
4 tablespoons unsalted butter, cut into a 1/4-inch dice
1/2 cup whole wheat flour
1 cup bread crumbs
1/4 cup dark brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
Generous pinch ground cloves
1/4 teaspoon salt
2 large eggs
2 tablespoons orange juice
1 tablespoon lemon juice
3 tablespoons Cognac, plus 1/4 cup warm Cognac
1 sprig holly Devon cream-yogurt sauce (see recipe)
Devon cream-yogurt sauce

Steps:

  • Combine raisins, candied fruit, cherries, apple, carrot, orange and lemon zests, almonds and butter in a large bowl and mix well.
  • Combine flour, bread crumbs, sugar, ginger, nutmeg, cloves and salt in a small bowl; stir to mix, and add to fruit mixture.
  • Lightly beat eggs with orange and lemon juices and 3 tablespoons Cognac in small bowl. Pour over pudding mixture; blend with fingers.
  • Lightly grease a 1-quart pudding basin with vegetable oil and line the bottom with a greased circle of wax paper cut to fit. Pack the pudding mixture into the prepared basin; cover with another fitted and greased wax paper circle. Cover basin with a dampened towel, securing it by tying with kitchen twine.
  • Place basin on a rack in a 5-quart saucepan. Add 10 cups water and set over high heat. Bring to boil, cover, reduce heat and simmer 8 hours; add hot water when necessary.
  • Remove basin from water and cool to room temperature. Remove the towel and top circle of wax paper. Run sharp knife around inside edge of basin. Invert onto a platter.
  • Ignite warm Cognac and pour it over the pudding. As flame dies, top with holly. Serve immediately with Devon cream-yogurt sauce on side.

Nutrition Facts : @context http, Calories 282, UnsaturatedFat 5 grams, Carbohydrate 42 grams, Fat 11 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 168 milligrams, Sugar 25 grams, TransFat 0 grams

CLASSIC CHRISTMAS PUDDING



Classic Christmas pudding image

A homemade Christmas pudding is easy to make, then it just needs time in the steamer to turn it into a glorious, rich, fruity dessert. A festive classic

Provided by Orlando Murrin

Categories     Dessert, Dinner

Time 8h

Yield Makes two 1.2 litre puds (each serves 8)

Number Of Ingredients 32

50g blanched almonds
2 large Bramley cooking apples
200g box candied peel (in large pieces) or all citron if you can find it
1 whole nutmeg (you'll use three quarters of it)
1kg raisins
140g plain flour
100g soft fresh white breadcrumbs
100g light muscovado sugar, crumbled if it looks lumpy
3 large eggs
2 tbsp brandy or cognac, plus extra to light the pudding
250g packet butter, taken straight from the fridge
175g unsalted butter, softened
grated zest of half an orange
5 tbsp icing sugar
4 tbsp brandy or cognac
2 pieces of stem ginger, finely chopped
50g blanched almonds
2 large Bramley cooking apples
200g box candied peel (in large pieces) or all citron if you can find it
1 whole nutmeg (you'll use three quarters of it)
1kg raisins
140g plain flour
100g soft fresh white breadcrumbs
100g light muscovado sugar, crumbled if it looks lumpy
3 large eggs
2 tbsp brandy or cognac, plus extra to light the pudding
250g packet butter, taken straight from the fridge
175g unsalted butter, softened
grated zest of half an orange
5 tbsp icing sugar
4 tbsp brandy or cognac
2 pieces of stem ginger, finely chopped

Steps:

  • Get everything for the pudding prepared. Chop the almonds coarsely. Peel, core and chop the cooking apples. Sharpen your knife and chop the candied peel. (You can chop the almonds and apples in a food processor, but the peel must be done by hand.) Grate three quarters of the nutmeg (sounds a lot but it's correct).
  • Mix the almonds, apples, candied peel, nutmeg, raisins, flour, breadcrumbs, light muscovado sugar, eggs and 2 tbsp brandy or cognac in a large bowl.
  • Holding the butter in its wrapper, grate a quarter of it into the bowl, then stir everything together. Repeat until all the butter is grated, then stir for 3-4 mins - the mixture is ready when it subsides slightly after each stir. Ask the family to stir too, and get everyone to make a wish.
  • Generously butter two 1.2 litre bowls and put a circle of baking parchment in the bottom of each. Pack in the pudding mixture. Cover with a double layer of baking parchment, pleating it to allow for expansion, then tie with string (keep the paper in place with a rubber band while tying). Trim off any excess paper.
  • Now stand each bowl on a large sheet of foil and bring the edges up over the top, then put another sheet of foil over the top and bring it down underneath to make a double package (this makes the puddings watertight). Tie with more string, and make a handle for easy lifting in and out of the pan. Watch our video to see how to tie up a pudding correctly.
  • Boil or oven steam the puddings for 8 hrs, topping up with water as necessary. Remove from the pans and leave to cool overnight. When cold, discard the messy wrappings and re-wrap in new baking parchment, foil and string. Store in a cool, dry place until Christmas.
  • To make the brandy butter, cream the butter with the orange zest and icing sugar. Gradually beat in the brandy or cognac and chopped stem ginger. Put in a small bowl, fork the top attractively and put in the fridge to set. The butter will keep for a week in the fridge, or it can be frozen for up to six weeks.
  • On Christmas Day, boil or oven steam for 1 hr. Unwrap and turn out. To flame, warm 3-4 tbsp brandy in a small pan, pour it over the pudding and set light to it.
  • Get everything for the pudding prepared. Chop the almonds coarsely. Peel, core and chop the cooking apples. Sharpen your knife and chop the candied peel. (You can chop the almonds and apples in a food processor, but the peel must be done by hand.) Grate three quarters of the nutmeg (sounds a lot but it's correct).
  • Mix the almonds, apples, candied peel, nutmeg, raisins, flour, breadcrumbs, light muscovado sugar, eggs and 2 tbsp brandy or cognac in a large bowl.
  • Holding the butter in its wrapper, grate a quarter of it into the bowl, then stir everything together. Repeat until all the butter is grated, then stir for 3-4 mins - the mixture is ready when it subsides slightly after each stir. Ask the family to stir too, and get everyone to make a wish.
  • Generously butter two 1.2 litre bowls and put a circle of baking parchment in the bottom of each. Pack in the pudding mixture. Cover with a double layer of baking parchment, pleating it to allow for expansion, then tie with string (keep the paper in place with a rubber band while tying). Trim off any excess paper.
  • Now stand each bowl on a large sheet of foil and bring the edges up over the top, then put another sheet of foil over the top and bring it down underneath to make a double package (this makes the puddings watertight). Tie with more string, and make a handle for easy lifting in and out of the pan. Watch our video to see how to tie up a pudding correctly.
  • Boil or oven steam the puddings for 8 hrs, topping up with water as necessary. Remove from the pans and leave to cool overnight. When cold, discard the messy wrappings and re-wrap in new baking parchment, foil and string. Store in a cool, dry place until Christmas.
  • To make the brandy butter, cream the butter with the orange zest and icing sugar. Gradually beat in the brandy or cognac and chopped stem ginger. Put in a small bowl, fork the top attractively and put in the fridge to set. The butter will keep for a week in the fridge, or it can be frozen for up to six weeks.
  • On Christmas Day, boil or oven steam for 1 hr. Unwrap and turn out. To flame, warm 3-4 tbsp brandy in a small pan, pour it over the pudding and set light to it.

Nutrition Facts : Calories 550 calories, Fat 25 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 16 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.92 milligram of sodium

CHRISTMAS PUDDING AKA SUET PUDDING



Christmas Pudding Aka Suet Pudding image

My Grandmother made this every Thanksgiving. I couldn't wait to go visit her to get a bowl. It's very rich and you can't eat very much. Don't let the ingredients keep you from making it. It wonderful.

Provided by Mimi Hall

Categories     Dessert

Time 3h30m

Yield 12 serving(s)

Number Of Ingredients 15

1 cup molasses
1 cup chopped suet
1 cup sour milk
3 1/2 cups flour
1 cup raisins
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup oleo, melted in fry pan
1/4 cup flour
boiling water, as needed
nutmeg
vanilla
sugar

Steps:

  • Mix all ingredients together. Divide batter into either 3 one pound coffee cans {mold} or 1 three pound coffee can {mold}that have been greased well. Cover open end with cheesecloth and rubber band Steam for 3 hours.
  • {It freezes well}.
  • Nutmeg Sauce.
  • 1/4 cup. oleo melted in fry pan.
  • Stir in flour about 1/4 cup flour.
  • Mix with boiling water to gravy consistency. Flavor with nutmeg, vanilla and sugar to taste.
  • Pudding and sauce is best when served warm.

Nutrition Facts : Calories 467.9, Fat 22.7, SaturatedFat 11.1, Cholesterol 14.9, Sodium 365, Carbohydrate 61.5, Fiber 1.6, Sugar 23.9, Protein 5.4

Tips:

  • Ensure all ingredients are at room temperature before starting.
  • Use a large mixing bowl to allow for easy mixing.
  • Be sure to grease and line the pudding basin properly to prevent sticking.
  • Steam the pudding for the full time to ensure it is cooked through.
  • Allow the pudding to cool completely before storing or serving.
  • When making the nutmeg sauce, use freshly grated nutmeg for the best flavor.
  • Serve the pudding with your favorite accompaniments such as brandy butter, custard, or ice cream.

Conclusion:

This classic Christmas pudding recipe with nutmeg sauce is a delicious and festive dessert that is sure to impress your family and friends. With its rich, fruity flavor and creamy sauce, this pudding is a perfect way to end a special holiday meal. So gather your ingredients, put on your apron, and let's get baking!

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