Mandarin-in-the-Middle Christmas Pudding
This spectacular Mandarin-in-the-Middle Christmas Pudding elevates the beloved British holiday classic with a festive twist — a whole syrup-soaked mandarin secretly steamed into the center. When sliced, each portion reveals a fragrant citrus surprise surrounded by sherry-kissed fruit, warm spices, buttered crumbs, and rich dark sugar. Bold, nostalgic, and beautifully dramatic on the table — a true centerpiece dessert for Christmas gatherings.
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
Calories: 420 kcal | Carbohydrates: 69 g | Protein: 5 g | Fat: 14 g | Fiber: 3 g | Sugar: 0.3 g | Salt: 52 g
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