Hello lovely readers, and welcome to GertieBlu’s Christmas baking guide! As the festive season approaches, there’s nothing like the smell of a Christmas pudding or cake baking in the kitchen. Whether you’re a holiday pro or a first-timer, I’ll take you through each step, from mixing to decorating, to create the perfect holiday treats.
Part 1: Making Christmas Pudding
Christmas pudding is a traditional British dessert, rich, dark, and full of seasonal flavors. It takes time and a bit of love, but it’s totally worth it!
Ingredients:
- 200g currants
- 200g sultanas
- 100g raisins
- 50g chopped dried apricots
- 100g dark brown sugar
- 100g breadcrumbs
- 100g suet or grated butter
- 100g plain flour
- 2 large eggs
- 1 apple, grated
- 1 orange, zest, and juice
- 50g chopped almonds
- 1 tsp mixed spice
- 1 tsp cinnamon
- 1 tsp nutmeg
- 5 tbsp brandy (plus a little extra for soaking)
Directions:
- Prepare Your Fruit Mix
Combine the currants, sultanas, raisins, and apricots in a large bowl. Pour over the brandy, cover with a cloth, and leave the fruit to soak overnight. This soaking is key to creating a moist pudding that’s bursting with flavor. - Mix It All Together
In a mixing bowl, combine your soaked fruit with the brown sugar, breadcrumbs, suet, flour, eggs, grated apple, orange zest and juice, almonds, mixed spices, cinnamon, and nutmeg. Stir everything together. Traditionally, everyone in the family stirs the mixture while making a wish! - Prepare for Steaming
Butter a 1.2-liter pudding basin and spoon in the pudding mixture. Cover with a double layer of parchment paper, securing it with string. Cover the basin with foil to make it watertight. - Steam the Pudding
Place a trivet or upturned saucer in the bottom of a large pot, add the pudding basin, and fill the pot halfway with boiling water. Cover and simmer for 6 hours, topping up with water as needed. - Store and Age the Pudding
Once steamed, cool the pudding and replace the parchment and foil. Store it in a cool, dry place, and don’t forget to give it a weekly “feed” by brushing it with a little more brandy for extra depth! - Reheat and Serve
When it’s time to serve, steam the pudding again for 2 hours, then turn it out onto a plate. Pour a bit of warmed brandy over the top and light it for a dramatic holiday centerpiece! Serve with brandy butter or cream.
Part 2: Making Christmas Cake
Christmas cake is a fruitcake that’s sweet, rich, and infused with holiday flavors. The beauty of a Christmas cake is in its versatility: decorate it with marzipan and icing or keep it rustic – either way, it’s delicious.
Ingredients:
- 250g sultanas
- 250g raisins
- 100g currants
- 50g candied peel
- 50g chopped dried cherries
- 50g chopped dried apricots
- 200ml brandy or sherry (for soaking)
- 225g plain flour
- 1 tsp mixed spice
- 1/2 tsp cinnamon
- 225g butter, softened
- 225g dark brown sugar
- 4 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon and 1 orange
- 50g chopped almonds
Directions:
- Soak the Fruit
In a large bowl, mix the sultanas, raisins, currants, peel, cherries, and apricots. Pour over the brandy, cover, and soak overnight or up to three days for a truly boozy cake. - Prepare the Cake Mix
Preheat your oven to 150°C (300°F). Grease and line a deep 20cm cake tin. In another bowl, sift together the flour, mixed spice, and cinnamon. Set aside. - Cream the Butter and Sugar
In a mixing bowl, cream the butter and dark brown sugar until fluffy. Beat in the eggs one at a time, then add the vanilla extract and citrus zests. - Combine Ingredients
Gradually fold in the flour mixture, then stir in the soaked fruit and chopped almonds. Mix until everything is evenly distributed. - Bake the Cake
Spoon the mixture into your prepared tin, smoothing the top. Bake for 4-4.5 hours. Check for doneness by inserting a skewer into the center – it should come out clean. If the top of the cake browns too quickly, cover with parchment paper. - Feed the Cake
Once cooled, prick the cake all over with a skewer and “feed” it with a couple of tablespoons of brandy every week until Christmas. Wrap it in parchment paper and foil, then store in an airtight container. - Decorate
When it’s finally time to decorate, cover the cake with a layer of marzipan, smoothing it down before adding your choice of fondant or royal icing. Dust with powdered sugar for a snowy effect or add little holly leaves and berries for a classic look!
Tips for Both Desserts
- Timing is Key: Both Christmas pudding and cake are best made in advance, giving the flavors time to mature. Start at least four weeks before Christmas for the best results.
- Use Quality Ingredients: Good-quality dried fruits, butter, and spices make a difference. The better the ingredients, the richer the flavor.
- Don’t Rush the Soak: Both recipes require soaking fruits, which is essential to the texture and taste, so give it the time it needs.
Christmas pudding and cake are truly labors of love, but there’s nothing more satisfying than bringing a homemade dessert to the table at Christmas. Enjoy the baking, enjoy the aromas, and enjoy the compliments from family and friends!
Happy holiday baking from GertieBlu! 🎄
