Christmas pudding, aka plum pudding, is commonly served as part of Christmas dinner in European countries where British emigrants resided. For generations, different pudding recipes had been passed down because many households had their own way to bring those luxurious ingredients together.
Traditionally, Christmas pudding was intended to be consumed on the day. It usually takes ages in preparation and cooking. As time changed and with the help of commercial bakery equipment, many shops now offer ready-made pudding to the public. Here is a commercial recipe for a delicious Christmas pudding with that traditional and distinctive rich aroma. Speed things up and maintain the consistency of the mixture with Santa’s little helper, The Bear 20 Litre Planetary Mixer.
Traditional Christmas Pudding
Makes 30x, 450grams Pudding
Part 1
- 280g Rum
- 1600g Raisins
- 1600g Currants
- 1600g Sultanas
- 230g Flaked Almonds
Part 2
- 450g Bakers Flour
- 30g Mixed Spices
- 30g Nutmeg
- 10g Ginger
Part 3
- 2000g Butter
- 1400g Cake Crumbs
- 1400g Brown Sugar
- 1400g Eggs
Part 4
- 10g Orange Essence
- 10g Lemon Essence
Method for part 1
- Soak fruit overnight with rum
Method for part 2
- Mix on the side thoroughly
Method for part 3
- Cream ingredients with Bear 20L Planetary Mixer
- Pour in the eggs slowly. Take care not to let the mixture curdle
- Mix in dry ingredients from part 2
Method for part 4
- Mix part 5 to the mixture
