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Spelt Christmas Pudding

Makes 1 pudding

The perfect showstopper to finish your Christmas lunch! This wonderful pudding made with our wholemeal spelt flour, packed with delicious dried fruit and whole almonds has a pleasing chunky texture. Christmas puddings are often made well in advance of the seasonal festivities – traditionally Stir Up Sunday, a month before Christmas This pudding will keep well for 3 – 6 months.

Free from Soya
Vegetarian, Wholemeal

Ingredients

Change Quantities:
  • 150g raisins
  • 150g sultanas
  • 100g currants
  • 50g prunes, chopped
  • 50g mixed peel
  • 25g blanched almonds
  • 1 lemon, grated rind and juice
  • 100g Doves Farm Organic Wholemeal Spelt Flour
  • 50g sugar
  • 1 tsp mixed spice
  • 1 tsp cinnamon
  • 75g butter, melted
  • 2 eggs
  • 3 tbsp whisky or fruit juice

Mixing the Pudding

  1. Rub some butter around the inside of a 1lt/2pt pudding basin.
  2. Cut a circle of parchment paper to fit the diameter of the top.
  3. Put the raisins, sultanas, currants, chopped prunes, mixed peel, blanched almonds, grated lemon rind and juice into a bowl and stir to combine.
  4. Stir in the melted butter.
  5. Add the flour, sugar, mixed spice and cinnamon to the bowl and stir until the fruit is well covered.
  6. Put the eggs and whisky, or fruit juice, into a jug and whisk together with a fork. Pour this into the mixing bowl, and stir everything together well.
  7. Leave the mixture to stand for at least 2 hours or overnight.
  8. Tip the mixture into the prepared pudding basin and smooth the top.
  9. Press a circle of parchment paper onto the top of the pudding.

Cooking the Pudding in a Saucepan

  1. Cover the basin with tin foil, tucking in well at the outer rim.
  2. Stand the pudding in the bottom of a large pan and add boiling water until it comes halfway up the pudding basin.
  3. Put the lid on the pan and simmer gently for 2 hours. Lift the lid occasionally and add more boiling water to keep the level halfway up the pudding basin.
  4. Once cooked, allow the pudding to cool without removing the toil foil and parchment.
  5. Store the pudding in a cool dark place for up to two months and re-heat to serve.

Cooking the Pudding in a Microwave

  1. Loosely cover the pudding with cling film.
  2. Cook on medium-high (600w) for 3 minutes, leave to stand for 1 minute and cook for a further 3 minutes.
  3. Allow the pudding to cool completely.
  4. Remove the cling film and cover the basin tightly with tin foil.
  5. Store the pudding in a cool dark place for up to two months and re-heat to serve.

To Reheat the Pudding in a Saucepan

  1. Remove the tin foil, check the pudding is in good condition and replace the parchment layer if it looks mouldy.
  2. Cover the basin with tin foil, tucking in well at the outer rim.
  3. Stand the pudding in the bottom of a large pan and add boiling water until it comes halfway up to the pudding basin.
  4. Put the lid on the saucepan and simmer gently for 60 minutes.
  5. Remove the pudding from the saucepan.
  6. Put a plate on top of the pudding basin, carefully invert the pudding and serve.

To Reheat the Pudding in a Microwave

  1. Remove the tin foil, check the pudding is in good condition and replace the parchment layer if it looks mouldy.
  2. Loosely cover the pudding with cling film.
  3. Cook on high power (800w) for 3 minutes, leave to stand for 2 minutes.
  4. Put a plate on top of the pudding basin, carefully invert the pudding and serve.

Equipment

1l/2pt pudding basin, large saucepan, parchment, tin foil and mixing bowl

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Ingredients

Change Quantities:
  • 150g raisins
  • 150g sultanas
  • 100g currants
  • 50g prunes, chopped
  • 50g mixed peel
  • 25g blanched almonds
  • 1 lemon, grated rind and juice
  • 100g Doves Farm Organic Wholemeal Spelt Flour
  • 50g sugar
  • 1 tsp mixed spice
  • 1 tsp cinnamon
  • 75g butter, melted
  • 2 eggs
  • 3 tbsp whisky or fruit juice

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