This steamed Christmas pudding & sauce is rich in spices, hearty, flavourful and filling!
There are hundreds, if not thousands of Christmas Pudding recipes out there. Our recipe has evolved over the years using ingredients and amounts that suit our tastes and one we’re sure your guests will enjoy.
You can freeze the pudding and sauce separately. Take out a day before serving for the pudding to slowly thaw at room temperature. Serves 12
Spiced Rum Mix
1 cup Captain Morgan’s Black Spiced Rum
1 sliced red navel orange
1 cinnamon stick
3 whole all spice berries
5 whole cloves
1 star anise seed
Boil, then place mixture in a jar, cover and keep out of direct sunlight. Store for 1 week making sure to shake the jar a couple times each day to mix the liquid.
Strain out the spices and orange slices. Place orange slices in a cheese cloth and squeeze, there’s a lot of rum in there!
1/4 cup shortening
1/4 cup butter
1/2 cup light brown sugar
1/2 cup white sugar
1 1/2 cup flour
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1 1/4 cup grated carrots
3/4 cup raisins
1 cup Fine chopped pecans OR walnuts
1 Tbsp zest From red navel Orange
1 Tbsp Spiced Rum Mix
1. In a large bowl place shortening, butter and sugars. With an electric mixer blend until it comes together as a very creamy mixture. Mix in spiced rum mix and orange zest.
2. Blend all dry ingredients until they are all incorporated. Add to creamed mixture and stir until an evenly mixed. This will look very dry.
3. Add the carrots, raisins, and nuts.
4. We use a bowl that is about 5 inches high and 6 inches in diameter. Grease well with butter. Put pudding mix in the bowl and lightly press down to avoid air pockets.
5. Place tin foil on the top of bowl, then place bowl into a Dutch oven containing about 2.5-3 inches water. Cover with lid. With pot on medium burner bring the water to a simmer then turn burner down to maintain a simmer. Continue to steam 4 hours. Note 2.
6. While the pudding is steaming why not have a Merry Murlo? You can find this on our Christmas Beverage page.
1 1/2 cup light brown sugar
6 oz water
2 oz Spiced Rum Mix
2 Tbsp flour
1 Tbsp butter
1/4 cup heavy cream
1. In a 4 quart pot caramelize the sugar. This is done by placing sugar into a heavy bottom pot on medium heat. Continue to stir mixture until the sugar is all melted. Stir constantly scraping the botttom of the pot to keep sugar from burning. Lowering burner to just below medium.
2. Into a small pot, mix the water, Spiced Rum mix, and flour. Bring to a boil. Pour into the carmelized sugar and stir, it will foam up, but keep stirring. Bring to a boil. Remove from heat, whisk in the butter and cream. Pour over pudding.
Note 1: The Spiced Rum Mix is also used in the Merry Murlo. Check out the Christmas beverage page for the recipe. If you want more rum mix for this tasty drink, add two more cups of Captain Morgan’s Black Spiced Rum to the boiled rum mixture over the cut fruit and spices. Allow the contents to soak for two weeks out of direct sunlight.
Note 2: This pudding can be made ahead of time. For this you will steam the pudding for 3.5 hours. Once cool, place in an airtight container and freeze. The day before serving thaw. Place pudding back in the original metal bowl and steam for 1/2 hour.
Note 3: In the picture we used a dark brown sugar for the sauce. We wanted to try it to see the difference. We both agree using light brown sugar is the best for our taste.