Story ProgressBack to home

Scots Christmas Pudding Recipe

Scots Christmas Pudding

A perfect Christmas pudding of raisins, apples, dates and warm flavors like cinnamon, ginger, honey, a dash of rum etc.

  • Total Cook Time 55 mins
  • Prep Time 10 mins
  • Cook Time 45 mins
  • Recipe Servings4
  • Medium

Ingredients of Scots Christmas Pudding

  • 100 gm flour
  • 2 tsp cinnamon powder
  • 1/4 tsp ginger powder
  • 1 tsp of nutmeg
  • 100 gm fresh bread crumbs
  • 100 gm grated gur / sugar
  • 150 gm chilled butter
  • 400 gm raisins
  • 1 apple-peeled and sliced in small pieces
  • 50 gm dates-stoned
  • 2 Tbsp honey
  • 2 rind of lemons, grated
  • Juice of 2 lemons
  • 2 eggs
  • 60 ml whiskey
  • 1 tsp caramel colour, burnt sugar
  • To finish:
  • 2 Tbsp castor sugar
  • 2 Tbsp whiskey
  • For the rum butter:
  • 100 gm butter
  • 2 tsp orange rind
  • 100 gm icing sugar
  • 3 Tbsp rum
  • 1 Tbsp orange rind

How to Make Scots Christmas Pudding

HideShow Media
Mix flour, cinnamon powder, ginger powder and nutmeg.
Stir in breadcrumbs & the sugar.
Rub butter into flour with fingertips.
Now add the raisins, apple, dates, honey, lemon rind, lemon juice, 2 eggs, whiskey, and caramel color to darken.
Mix all well to form a smooth batter.
Pour the batter into oiled pudding tins. Cover with butter paper and tie with some foil. Cook in a pressure cooker for 30-40 minutes or till puddings are firm to touch.
When cool place in an airtight box and store in a cool place.
While serving, turn out onto a warm platter, sprinkle some castor sugar and flambe with whisky. Flambe is a type of gl;aze done on cake sand puddings. For this just heat a little whisky in a spoon and as it bursts into flames pour over the dessert.
For the rum butter:
Beat the sugar and butter with the rind until soft.
Gradually beat in rum & orange rind to flavor.
Chill well before serving with the hot pudding.
Dark / Light mode