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Spelt Wholemeal 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

Mixing the Pudding

  1. Rub some butter around the inside of a 1.2lt/2pt pudding basin.
  2. Cut two circles of parchment or greaseproof 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 or greaseproof paper onto the top of the pudding.

Cooking the Pudding in a Saucepan

  1. Cover the basin with tin 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 tinl 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 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 and replace the parchment layer.
  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. Carefully take the pudding basin out of the saucepan.
  6. Remove the parchment, run a knife around the edge of the pudding, place a plate on top of the pudding basin and invert them. The pudding may take a few minutes to slide onto the plate.
  7. Slice some of the orange and lay in over the top of the pudding.

To Reheat the Pudding in a Microwave

  1. Remove the tin foil and replace the parchment layer.
  2. Loosely cover the pudding with cling film.
  3. Cook on high power (800w) for 3 minutes, leave to stand for 2 minutes.
  4. Remove the parchment, run a knife around the edge of the pudding, place a plate on top of the pudding basin and invert them. The pudding may take a few minutes to slide onto the plate.
  5. Slice some of the orange and lay in over the top of the pudding.

Flaming the Christmas Pudding (optional)

  1. Turn out the re-heated Christmas pudding on a warm, heatproof plate.
  2. Measure the brandy or rum into a small saucepan and warm it over a gentle heat without letting it boil.
  3. Remove the pan from the heat, tilt it sideways and carefully ignite the fumes with a match or lighter. Immediately pour the flaming liquid over the pudding.
  4. Before the flame subsides, tilt the serving plate and spoon any liquid back over the pudding.

Equipment

1.2lt/2pt pudding basin, large saucepan or microwave, parchment or greaseproof paper, tin 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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