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Steamed Christmas Pudding

Steamed Christmas Pudding

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Leeza

The variations on this are endless because the filling can be any combination of mincemeat, pumpkin and/or cranberry sauce, but here's my favorite combination.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 489 kcal
  • 24%
  • Fat:
  • 23.4 g
  • 36%
  • Carbs:
  • 65.1g
  • 21%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 498 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. Grease one 2-quart lidded pudding mold. Sift together the flour, sugar and cinnamon; set aside.
  2. In a large bowl, mix together the eggs, butter, mincemeat, cranberry sauce and pumpkin. Add to flour mixture and mix until smooth; pour into pudding mold.
  3. Place a rack in the bottom of a large pot, over medium heat, and fill 1/2 way up with boiling water. Place the pudding on the rack. Steam for 2 1/2 hours.
  4. Check the pan occasionally and add more water if needed. Check for doneness by inserting a toothpick in the center. When firm, place the pudding mold on a rack outside of the water for 10 minutes and unmold.
  5. Prepare a sauce by blending together the sour cream, cream cheese and confectioners sugar. Spoon dollops over warm pudding and serve.
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Reviews

PANACEA1
51
11/5/2003

I didn't have self-rising flour so I added 1-1/2 tsp. baking powder and it rose fine. Also, instead of steaming it I baked it at 350° for an hour. It was wonderfully moist and I think the sweetened cream sauce is perfect for it.

CHANKEE
23
9/30/2003

I don't usually keep self-rising flour around, so I used regular flour instead and added a teaspoon of baking powder. It turned out just fine. And I used up my leftover canned pumpkin and cranberry sauce, and the result was really good!

YumMum
17
10/5/2006

This recipe is awesome! My husband is from the UK and said it was one of the best Christmas Pudd's he's ever had (it probably helps that it has his favorite ingredient in it...PUMPKIN!