WW2 Christmas Pudding
A delicious, moist, light, almost toffee-like flavoured Christmas pudding that was enjoyed In Britain during the Second World War. This recipe is a fun, interesting way to enjoy a taste of history.
Ingredients
For the milk mixture:
- 1 tsp bicarbonate of soda
- 2 tbsp milk
For the pudding:
- 115 grams plain flour
- 50 grams breadcrumbs any breadcrumbs can be used, such as wholemeal or white
- 145 grams mixed dried fruit
- 190 grams sugar use any sugar such as granulated, caster, or light brown sugar
- 60 grams suet
- 150 grams potato grated
- 110 grams carrot grated
- 3 teaspoons mixed spice powder
Instructions
Prepare the milk mixture:
- Stir the bicarbonate of soda through the hot milk in a small bowl.
- 1 teaspoon bicarbonate of soda, 2 tablespoon plant-based milk
To make the pudding:
- Add the rest of the ingredients to a mixing bowl, pour the milk mixture in, and stir well.
- Scoop and pack the pudding mixture into a greased pudding bowl, smoothing out the top.
- Cover the bowl with your homemade lid - a layer of greaseproof paper covered with a layer of kitchen foil and both tied tightly around the pudding bowl rim with a double knot of string. See the instruction video above this recipe card, in the recipe notes, for a useful visual instructions.
- If you have a pudding basin with a lid then the home-made lid can be omitted and the pudding lid placed over the pudding bowl.
- (For extra protection from water, you can add an extra layer of kitchen foil around the lid. Just scrunch and press the foil around lid. However, this is optional)
- Add a heatproof saucer or trivet on to the bottom of the cooking pot.
- Place the pudding bowl on top of the saucer or trivet in the pot.
- Pour boiling water down the sides into your pot being carefully not to pour any water over the pudding.
- Add enough water so that it sits about ½ to ¾ of the way up the pudding bowl sides.
- Bring the water back to the boil and then turn the heat to medium.
- Place the lid over your pot, leaving a small gap for excess steam to escape
- Gently boil for 4 hours.
- Check your water level regularly to maintain the water at least half of the way up the pudding bowl.
- Top the water up when necessary with more boiling water.
- After 4 hours turn off the heat and leave to cool slightly before removing the pudding basin from the pot.
- Remove the lid and check the pudding for doneness.
- Watch out for escaping steam.
- If the pudding looks too wet or not completely cooked in the middle then steam again for 30 minutes and check again.
- Tip the pudding upside down and place on a serving plate.
- If the pudding does not slide out easily, use a butter knife and loosen the sides and tip upside down. It should easily slide out.
- To reheat, place the pudding back in the pudding bowl and steadily simmer for 30 minutes to reheat.
Notes
- Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
- Leftovers can be stored refrigerated for up to 4 days and eaten chilled or reheated.
- Reheat by placing it in a hot oven, cover the pudding in kitchen foil, and reheat for 20 minutes or until warmed through. If reheating a whole pudding, place it back in the pudding basin, add the lid, and simmer in boiling water for 30-60 minutes.
- Serve Christmas pudding with vegan custard, cream, yoghurt, or ice cream.
Nutrition
Calories: 442kcal
Need any kitchen stuff to make this recipe?Check out my shop!