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Wholemeal 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. Your pudding needs to be pre-cooked either by simmering it in a saucepan or cooking in a microwave and is then re-heated before serving. 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 before re-heating on Christmas Day.  For a traditional touch you could flame the Christmas pudding with a little alcohol before serving.

Free from Soya
Vegetarian, Wholemeal

Ingredients

Change Quantities:
  • PUDDING
  • 100g Doves Farm Organic Wholemeal Spelt Flour
  • 50g caster sugar
  • 1 tsp mixed spice
  • 1 tsp cinnamon
  • 150g raisins
  • 150g sultanas
  • 100g currants
  • 50g prunes, chopped
  • 50g mixed peel
  • 25g blanched almonds
  • 1 lemon, grated rind and juice
  • 75g butter
  • 2 eggs
  • 3 tbsp brandy, rum or fruit juice
  • butter, for basin
  • orange, for decoration
  • TO FLAME CHRISTMAS PUDDING
  • 3 tbsp brandy or rum

Pudding

  1. Rub some butter around the inside of a 1.2lt/2pt pudding basin.
  2. Cut two circles of parchment paper to fit inside the top diameter of the basin.
  3. Measure the flour, sugar, mixed spice and cinnamon into a bowl, stir to combine.
  4. Put the raisins, sultanas, currants, chopped prunes, mixed peel, blanched almonds into a large mixing bowl.
  5. Grate the lemon rind into the bowl, squeeze and add the lemon juice and mix together.
  6. Sieve the flour mixture onto the fruit and stir until the fruit is well covered.
  7. Gently melt the butter and stir this into the fruit.
  8. Break the eggs into another bowl or jug, add the brandy, rum or fruit juice and whisk together with a fork.
  9. Pour this into the mixing bowl, and stir everything together really well.
  10. Leave the mixture to stand for at least 2 hours or overnight.
  11. Stir the mixture, tip it into the prepared pudding basin and smooth the top.
  12. Press the circles of parchment paper onto the top of the pudding.

Cooking the Pudding in a Saucepan

  1. Cover the basin with kitchen foil, tucking it in well over 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 kitchen 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. Cover the pudding with cling film and cut a hole in the top for steam to escape.
  2. Cook on high (800w) for 3 minutes, leave to stand for 3 minutes 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 kitchen foil.
  5. Store the pudding in a cool dark place for up to two months and re-heat to serve.

Re-Heating the Pudding in a Microwave, Hob or in the Oven.

  Microwave Hob Oven
Preparation

Remove the kitchen foil, check the pudding is in good condition and replace the parchment paper.

Re-cover the pudding loosely with cling film, which will allow steam to escape.

 

Remove the kitchen foil, check the pudding is in good condition and replace the parchment paper.

Re-cover the pudding dish loosely with kitchen foil, tucking it in well at the outer rim.

 

Remove the kitchen foil, check the pudding is in good condition and replace the parchment paper.

Re-cover the pudding dish with kitchen foil, tucking it in well at the outer rim.

Method Put the pudding(s) into the microwave and close the door.  Stand the pudding(s) in the bottom of a large pan and add boiling water until it comes half way up the pudding dishes.  Stand the pudding(s) in the bottom of a deep oven dish and add boiling water until it comes half way up the pudding dishes. 
Temperature Turn the microwave to full power (800w). Set the hob control for gentle simmering. Pre-heat the oven to 180C, Fan 160C, 350F and Gas 4. 
Time Cook for 3 minutes then leave to stand for 2 minutes.  Put the lid on the pan and simmer gently for 60 minutes.  Cover the oven dish with a lid or kitchen foil and bake in the hot oven for 60 minutes.  Check and refill the hot water half way if needed. 
Serving

Carefully remove the pudding dish(s) from the microwave.

Remove the cling film and parchment paper.

Run a warm knife around the inside edge of the bowl.

Put a warm plate on top of the pudding basin, carefully invert the pudding and let it slide onto the plate.

Cut some orange slices and lay over the top of the pudding.  Keep the pudding warm until serving.

Carefully remove the pudding dish(s) from the saucepan of hot water.

Remove the kitchen foil and parchment paper.

Run a warm knife around the inside edge of the bowl.

Put a warm plate on top of the pudding basin and let it slide onto the plate.

Cut some orange slices and lay over the top of the pudding.  Keep the pudding warm until serving.

 

Carefully remove the pudding dish(s) from the dish of hot water.

Remove the kitchen foil and parchment paper.

Run a warm knife around the inside edge of the bowl.

Put a warm plate on top of the pudding basin and let it slide onto the plate.

Cut some orange slices and lay over the top of the pudding.  Keep the pudding warm until serving.

How to Flame a Christmas Pudding

1. If flaming the pudding remove the orange slices.
2. Put 3-4 tablespoons of brandy or rum into a small saucepan and warm gently without letting it boil.
3. Remove the pan from the heat and pour the hot alcohol onto the plated pudding.
4. Carefully ignite the alcohol with a lighter straight away.
5. Before the flame subsides, tilt the serving plate and spoon any liquid back over the pudding.  The flame will disappear when all the alcohol has burnt away.
6. Allow the flames to subside before serving.

Equipment

1.2lt/2pt pudding basin, large saucepan or microwave, parchment paper, kitchen foil, heatproof serving plate, small saucepan for flaming and 2 x mixing bowls
This was easy to make and absolutely delicious. I have saved this recipe and will be making it again for sure - even when it's not Christmas!
By Kerrie
26 Dec 2018

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Ingredients

Change Quantities:
  • PUDDING
  • 100g Doves Farm Organic Wholemeal Spelt Flour
  • 50g caster sugar
  • 1 tsp mixed spice
  • 1 tsp cinnamon
  • 150g raisins
  • 150g sultanas
  • 100g currants
  • 50g prunes, chopped
  • 50g mixed peel
  • 25g blanched almonds
  • 1 lemon, grated rind and juice
  • 75g butter
  • 2 eggs
  • 3 tbsp brandy, rum or fruit juice
  • butter, for basin
  • orange, for decoration
  • TO FLAME CHRISTMAS PUDDING
  • 3 tbsp brandy or rum

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