Christmas Pudding is one of those recipes that makes the whole house smell like the holidays. I love how it uses everyday ingredients like grated carrots and basic spices to create something really special. The pressure cooker method might seem unusual if you are used to baking, but it keeps the pudding incredibly moist and saves you from heating up the oven for hours.
You get all the warmth of traditional holiday baking with a lot less fuss. The combination of raisins, dates, and three kinds of nuts gives every bite a different texture, and that hint of rum essence ties everything together beautifully.
About the Recipe
This recipe deserves a spot in your holiday rotation because it delivers festive flavor without complicated techniques. The pressure cooker does all the heavy lifting, steaming the pudding to perfect moistness while you go about your day. Grated carrots might sound surprising, but they melt into the batter and add sweetness plus moisture that keeps the pudding tender for days.
The mix of raisins and dates brings natural fruity sweetness, while cashews, almonds, and pistachios add little pockets of crunch. Those warm spices, nutmeg, clove, and cinnamon, fill your kitchen with holiday aromas that cannot be matched.
Why you will love this recipe
This pudding works beautifully for both experienced bakers and nervous beginners. There is no creaming method to master or tricky folding techniques to worry about. You merely beat butter with sugar, stir in your add ins, and let the pressure cooker handle the rest. The two to three hour cook time might sound long, but it requires zero babysitting once the lid goes on.
I often start it in the afternoon and let it cook while I prep other dishes. The texture comes out dense but moist, not heavy or dry like some holiday cakes can be. That rum and raisin essence gives just enough boozy warmth without any actual alcohol, making it family friendly.
Christmas Pudding
Cooking Tips
Grease your pudding tin generously and make sure the lid fits tightly to keep steam from escaping. Use medium flame throughout the cooking time because high heat can cause uneven cooking or burning on the bottom. I always check that my pressure cooker has enough water before starting, adding more halfway through if needed.
When beating the butter and sugar, stop as soon as it looks light and fluffy because over mixing can make the final texture tough. Let the pudding cool for ten minutes in the tin before attempting to remove it, as this prevents it from breaking apart.
Serving and Storing Suggestions
This recipe makes about 8 generous servings and takes roughly 30 minutes to prep before the cooking begins. Serve the pudding warm, drizzled with chocolate sauce or even a simple custard if you prefer. It tastes best on the day it is made, but you can store leftovers in an airtight container at room temperature for up to three days.
Reheat individual slices in the microwave for 20 seconds to bring back that just cooked warmth. The flavors actually deepen after a day, as the spices have more time to meld together.
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Nutrient Benefits
Carrots contribute beta carotene and fiber, supporting eye health and digestion. Nuts like almonds, cashews, and pistachios provide healthy fats, protein, and important minerals including magnesium and zinc. Dates and raisins offer natural sweetness along with iron and potassium, which help maintain energy levels.
The warm spices, nutmeg, clove, and cinnamon, contain antioxidants and have been used traditionally to aid digestion. While this pudding is still a treat, these ingredients add some nutritional value alongside the indulgence.
Christmas Pudding
Ingredients
- 2 cups Maida
- 1/2 cup Carrot (grated)
- 4 tbsp Raisins
- 4 tbsp Dates (chopped)
- 200 gms Butter
- 2 tsp Sugar (powdered)
- 2 tbsp Cashewnuts (chopped)
- 2 tbsp Almonds (chopped)
- 2 tbsp Pistachios (chopped)
- 1 1/2 tsp Baking Soda
- 1/3 tsp Nutmeg Powder
- 1/3 tsp Clove Powder
- 1/3 tsp Cinnamon Powder
- Salt as per taste
- 2 tsp Rum and Raisin Essence
Instructions
- Sift together maida, salt, baking soda, nutmeg powder, clove powder and cinnamon powder.
- Combine butter with powdered sugar in a bowl and beat till fluffy.
- Add the grated carrots, raisins and dates to the butter mixture.
- Mix gently.
- Now add rum and raisin essence.
- Gradually add the maida, stirring gently.
- Now add the cashewnuts, almonds and pistachios.
- Mix well.
- Transfer the contents to a greased pudding tin and close with a lid.
- Pressure cook for 2 to 3 hours over medium flame till done.
- Remove and serve hot with chocolate sauce.
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Frequently Asked Questions
Can I use a regular steamer instead of a pressure cooker?
Yes, you can steam this pudding in a steamer, but it will take longer, around four to five hours. Make sure to check the water level regularly and top it up as needed so the pan does not run dry.
What can I substitute for rum and raisin essence?
Vanilla essence works well if you cannot find rum essence. You could also use a teaspoon of vanilla plus a quarter teaspoon of almond extract for more depth. The flavor will be slightly different but still delicious.
How do I know when the pudding is fully cooked?
Insert a skewer or toothpick into the center after two hours. If it comes out clean or with just a few moist crumbs, the pudding is done. If it comes out wet with batter, cook for another 30 minutes and check again.
Can I make this ahead of time?
Surely. This pudding actually keeps well for several days. Make it up to three days ahead, store it wrapped in the refrigerator, and reheat slices before serving. Some people say the flavors improve with time.
Do I need a special pudding tin?
Any heatproof bowl or tin that fits inside your pressure cooker will work. Just make sure it has a lid or can be covered tightly with aluminum foil to keep moisture out during cooking.
1 comment
Superb recipe. Just perfect for the upcoming Christmas. I will surely prepare the dish according to your recipe and will share the feedback with u.