Sweets & Baking
Christmas pudding
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Steamed dried fruit pudding.
Timing
- Active approx. 35 minutes
- Cooking/baking: approx. 240 minutes. Steaming
- Rest/Cooling: Set for 20 minutes
- Yield: 1 pudding mold, about 1.5 liters, 12 small portions
Estimated nutrition
per serving · Calculated for 12 servings.
- Energy
- ≈ 270 kcal
- Protein
- ≈ 3.9 g
- Carbohydrates
- ≈ 42.2 g
- Fat
- ≈ 8.4 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 200 g raisins · ≈ 200 g · Assumed quantity / reference product
Rosine/Sultanine (Weinbeere getrocknet) (F840100) - 150 g currants · ≈ 150 g · Assumed quantity / reference product
Rosine/Sultanine (Weinbeere getrocknet) (F840100) - 100 g flour · ≈ 100 g · Assumed quantity / reference product
Weizen Mehl, Type 405 (C214100) - 100 g breadcrumbs · ≈ 100 g · Assumed quantity / reference product
Paniermehl/Semmelbrösel/Semmelmehl (B821000) - 120g brown sugar · ≈ 120 g · Assumed quantity / reference product
Zucker braun (Kandisfarin/Rohzucker) (S112000) - 100g butter · ≈ 100 g · Assumed quantity / reference product
Butter mild gesäuert (Q611000) - 2 eggs · ≈ 100 g · Assumed item weight × count; total amount
Hühnerei roh (E111100) - 1 apple · ≈ 150 g · Assumed item weight × count; total amount
Apfel roh (F110100) - 150 ml apple juice · ≈ 150 g · Assumed quantity / reference product
Apfelsaft (F110600)
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 200 g raisins
- 150 g currants
- 100 g flour
- 100 g breadcrumbs
- 120g brown sugar
- 100g butter
- 2 eggs
- 1 apple
- 150 ml apple juice
Instructions
- Grease the inside of a heatproof pudding tin of around 1.5 liters thinly with a small portion of the 100 g butter. Core and grate the apple; Allow remaining butter to soften.
- Mix raisins, currants, flour, breadcrumbs and sugar. Thoroughly incorporate the apple, remaining butter, eggs and 150 ml apple juice.
- Fill the mixture into the mold; leave some room for expansion at the top. Cover tightly with baking paper and foil on top with a fold and fasten securely.
- Place on a rack in a large pot. Pour hot water up to about half the height of the mold; Close the pot and steam gently for about 4 hours.
- Check the water level regularly and only add hot water. Do not let the mold cook dry. Open cover carefully; Check the center for complete cooking and allow to sit for 20 minutes before flipping.
Tips
- A folded cover gives the pudding room to rise.
- Nicolaus says: “First prepare, then the green helper can have a hand.”
