Last-Minute Chrissy Pudding
Print is recipe
When it comes to Christmas spices, you of course can’t go past a classic Chrissy Pudding; but they can often take days to make. We have generated a speedy last-minute pudding recipe that’s fool-proof. By adding the warming flavours of Nutmeg, Cinnamon and Mixed Spice, you add maximum flavour and your house will be filled with the sweet smells of Christmas for days to come. This can be made on the day or ahead of time. If making before the day, simply store in the fridge and reheat when needed.
Adorn your festive pud with lashings of the creamy butterscotch sauce and adorn with whole mixed nuts, cinnamon sticks and whole star anise for an effective Christmasy look.
Serve with lightly sweetened cream or custard by adding a dash of our Vanilla Sugar. It is infused with real Vanilla beans creating a wonderful aroma and sweetness.
Spices used in this recipe
-
Ceylon Cinnamon Sticks
Product description
Cinnamon Sticks, or quills, are obtained from the inner bark of a variety of trees from the Cinnamomum genus. The dried cinnamon quills are characterised by their light brown colour and thin rolled shape, as well as it’s warm, sweet and delicate fragrance. It is used to flavour poached fruits, tagines and curries, as well as baked goods.
The Spice People carry pure cinnamon in varieties as cinnamon ground and cinnamon sticks, as well as cinnamon sugar
$3.45 -
Nutmeg Whole
Product description
Nutmeg is a unique, versatile and sweet spice. It is the dried, large and hard seed of a pear shaped fruit. It is finely ground, has a brown colour and contains a high oil quantity. Has a warm aromatic flavour that complements a diversity of foods, particularly sweet dishes.
The spice people carry these nutmeg products; nutmeg ground and nutmeg whole.
$3.45 -
Cinnamon Ground – Cassia Vera
Product description
Cinnamon Ground is the ground powder form of the Cassia quills . It is a spice obtained from the inner bark of several tree species from the genus Cassia vera. Cinnamon is used in both sweet and savoury foods to impart a warm spice flavour. In the Middle East it is commonly paired with meats such as chicken and lamb. The term ‘cinnamon’ also refers to its mid-brown colour.
The spice people carry pure cinnamon in varieties as ceylon cinnamon ground and cinnamon sticks, as well as cinnamon sugar
$3.45 -
Mixed Spice – Sweet
Product description
Mixed Spice is a classic and highly aromatic spice blend of sweet spices, where cinnamon is the strongest and dominant flavour along with nutmeg and allspice. It is commonly used for baking or desserts. The most popular spice used in European countries, particularly in British cuisine, to flavour cakes, sweet pies and mixed fruit cakes. A traditional favourite used in Australian Easter and Christmas cooking, particularly mince pies, fruit cakes, and hot cross buns.
$3.45 -
Vanilla Sugar
Product description
Traditional European-style Vanilla Sugar is made by blending finely ground vanilla beans with castor sugar. It has a fragrant sweet vanilla flavour and subtly infused with the aroma of vanilla beans. It is a common ingredient in European desserts, this fragrant rich vanilla-sugar can be employed in cakes, puddings, and ice-creams.
The spice people carry two sorts of vanilla; vanilla beans whole and vanilla sugar.
$3.45
Method
For the pudding, place the raisins, sultanas, flour, butter, breadcrumbs, sugar, nuts and spices into a mixing bowl then stir in the milk and egg until well combined then tip into a buttered 1.5 litre pudding bowl or tin.
Cover with a double layer of foil, buttered on the pudding side and make a pleat in the centre to allow the pudding to rise. Tie a string firmly around the foil to keep in place, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the bowl. Steam, covered with a lid, for 2 1⁄2 hours. Check the water level throughout the cooking process, adding more if necessary. If you are preparing this pudding ahead, remove the foil, let it cool slightly, then wrap in cling film and then fresh foil and refrigerate. If you are serving it immediately, unwrap and turn out on a serving plate, ready to be adorned with lashings of butterscotch sauce and studded with nuts and whole spices.
For the sauce, put all the ingredients in a pan and bring slowly to the boil, stirring consistently. Allow to bubble away for 2-3 minutes whilst stirring, until the sugar has dissolved and the sauce is a pale butterscotch colour and is thick enough to coat the back of a wooden spoon. Remove from the heat and pour the sauce over the pudding. Decorate with the whole mixed nuts or some whole cinnamon sticks and star anise for an effective look.
