Mandarin-in-the-Middle Christmas Pudding
Mandarin-in-the-Middle Christmas Pudding
Equipment
- 1.5-liter pudding basin
- aluminum foil
- Heat-proof string
- Large saucepan or slow cooker
- Mixing bowls
- Parchment paper
- Serrated knife
Ingrediënten
To Serve
- Cream or brandy butter
Fruit Mix
- 140 g raisins
- 140 g sultanas
- 140 g currants
- 140 g glacé cherries halved
- 50 g blanched almonds chopped
- 1 medium Bramley apple peeled, cored, grated
- 50 ml orange liqueur e.g., Cointreau
- 150 ml medium or sweet sherry
- Zest and juice of 1 orange
Pudding Batter
- 140 g cold butter plus extra for greasing
- 175 g dark muscovado sugar plus 2 tbsp for coating
- 175 g fresh white breadcrumbs
- 140 g self-raising flour
- 1 heaped tsp ground mixed spice
- 2 large eggs beaten
Mandarin Center
- 1 firm mandarin or seedless clementine about 140g
- 400 g granulated sugar
- 2 tbsp orange liqueur
Instructies
- Combine the dried fruit, cherries, chopped almonds, grated apple, sherry, orange liqueur, zest, and juice in a mixing bowl.
- Cover and leave to infuse for several hours or overnight.
- Simmer the mandarin whole for 30 minutes until tender, reserving 300ml cooking liquid.
- To create the syrup, add sugar to the reserved liquid, heat gently until dissolved, then add the mandarin after poking a few holes in its surface.
- Simmer with orange liqueur for 45 minutes and cool in the syrup.
- Grease a 1.
- 5-liter pudding basin and coat the inside with dark muscovado sugar.
- Mix flour, breadcrumbs, spice, and a pinch of salt, then grate in cold butter to create fine shreds.
- Fold in the eggs and the soaked fruit mixture to create a thick pudding batter.
- Spoon one-third of the pudding into the basin, nestle the syrup-soaked mandarin in the middle, and surround it with the remaining mix, pressing gently.
- Cover the basin with buttered parchment and foil, secure tightly with heat-proof string, and steam for 6 hours or slow cook for 8.
- 5 hours.
- Store in a cool, dark place to mature.
- Reheat by steaming for 1 hour or microwaving uncovered for 10 minutes before slicing with
Notes / Tips / Wine Advice:
Serving Tip:
Serve warm with brandy butter or poured cream for the most traditional Christmas experience.Wine Pairing:
Pairs beautifully with a Banyuls, echoing the dark fruit and caramel notes of the pudding.Nutritional Information
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About This Recipe — Mandarin-in-the-Middle Christmas Pudding
The Mandarin Christmas Pudding pays tribute to centuries-old British tradition while offering a showstopping modern flourish. The addition of a syrup-soaked mandarin creates both visual drama and flavor contrast — the fragrant citrus cuts through the deep richness of dried fruit, rum, and sherry. Steaming remains essential; unlike baking, steaming gently sets the pudding while preserving moisture, producing the dense, velvety texture this dessert is known for.
The overnight fruit soak allows the raisins, currants, cherries, and apple to absorb liqueur and juice, becoming plump, soft, and naturally sweet — a key step for achieving excellence in texture and depth of flavor. The grated cold butter rubbed into breadcrumbs and flour creates a crumbly structure, while mixed spice and orange zest introduce warmth, perfume, and nostalgia evocative of holiday kitchens.
This pudding stores exceptionally well and tastes better with time, making it perfect to prepare ahead for December festivities or New Year celebrations. For a complementary second dessert, consider pairing it with our Classic British Fruit Loaf, offering guests both a steamed and baked festive tradition on the same table.
Alcohol-Free Variation
To create a no-alcohol version, replace rum, sherry, and liqueur with cloudy apple juice and orange juice in equal measure. Add a teaspoon of vanilla extract and a splash of maple syrup to mimic sweetness and depth. The flavor will be lighter and more citrus-forward, yet still beautifully festive without compromising on texture.
