Recipe by 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."
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1 1/2 cups
prepared mincemeat pie filling
whole cranberry sauce
1 (8 ounce) container
1 (8 ounce) package
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.
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!
I like to "test" holiday recipes way early in order to have enough time to decide what to make/give to family and friends each year.
This is a winner all the way around. I'll be baking it in small loaf pans instead of steaming it, and that's the only change I'll make to this recipe.
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!
This was my first Christmas pudding. It was very easy to make, and wonderful! I doubled this, and then used a metal mixing bowl as my mold. It took 4 hours to steam. I was very happy with the results! I will definitely make this again!
Fantastic pudding recipe! I have been using regular mincemeat, rum & raisin mincemeat or brandy & date mincemeat. They all turn out delicious! I have made 6 so far this year and hand them out as Christmas or New Year's gifts. I usually pour a shot of very hot brandy over the pudding and light it to make a nice effect. Since I can't find sour cream here, I replace it with strained yogurt (Fage). If someone doesn't like yogurt I serve it with custard cream.
Overall, very moist and tasty, and surprisingly easy. I made it three days before Christmas and used half-and-half brown sugar and white sugar and added an additional teaspoon of cinnamon with a half-teaspoon each of cloves, ginger, and nutmeg. I lined the bottom of the basin with bay leaves to make a pattern on the top of the pudding when it came out, then poured in the batter, wrapped with a few layers of foil, tied it with twine to make a handle for lowering it into the water, and boiled it for about three hours. It's shelf-stable and doesn't lose any of its moistness when sitting. On Christmas day, I re-wrapped it and boiled it for about another forty-five minutes, then turned it out on a plate and made the cream sauce by heating the ingredients and whipping them together. It was a big hit - very rich, though; next time, I'll make the sauce from light sour cream and light cream cheese.
This was just PERFECT! Very moist and has the perfect balance of ingredients. I wouldn't change anything at all. I did not have a rack that would fit into my boiling water pot, so I made a 1/2 inch ring out of foil and placed my mold on that. It came out beautiful and I will make this every Christams from now on.
* Percent Daily Values are based on a 2,000 calorie diet.
Steamed Christmas Pudding
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 211
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