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English pudding

English pudding

KitchenAid Chef
Import-Recipe - English pudding

This very rich, sweet and dark pudding is a traditional British dessert served after the Christmas meal.






100 g

stoned dates, roughly chopped

100 g

dried cranberries

100 g


100 g

candied cherries

100 g

candied orange peels, roughly chopped

50 g

pecan nuts, roughly chopped

1 tsp

ginger, grated

1 tsp


100 ml

grand marnier

100 g

butter, softened

100 g

dark brown sugar


large eggs, beaten

50 g

self-raising flour

85 g

fresh white breadcrumbs

Step by step

  1. In a pan, put dates, cranberries, raisins, candied cherries, candied orange peels and ginger. Add orange juice, orange zest and Grand Marnier and warm gently for 10 minutes. Stir occasionally until juices are absorbed and the mixture is sticky. Set aside to cool.

  2. Place the butter, sugar, eggs and self-raising flour in a bowl of a stand mixer fitted with a Flat Beater. Turn the Speed Control Lever to 6 and mix until creamy.

  3. Add the fruit mixture, nuts, breadcrumbs and cinnamon. Mix on stir speed until just incorporated.

  4. Lightly grease a pudding basin, and line the base with a small disc of parchment paper.

  5. Put the mixture into a pudding basin. Cover the basin with parchment paper and foil. Tie securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the bowl.

  6. Steam, covered with a lid, for 4 hours in a 160C preheated oven. Check the water level during cooking, topping up if necessary.

  7. Leave it to cool. Finish off with icing sugar and decorate with e.g. oranges, cranberries and rosemary.