CakeChristmas
CakeChristmas
Whole Christmas pudding in dark brown dome, irregular surface showing raisins and dried fruits, one part reveals the dense crumb; an orange quarter placed next to it.
Suggestion for presentation

Retro & Traditional / Cakes to share

Traditional Bowl-Moulded Christmas Pudding

A recipe by CakeChristmas / Updated on 30 October 2026.

The pudding is steamed for a long time in a bowl, giving a dense dome of dried fruits. It is warm, without buckling or sugar decoration.

1 bowl heat-resistant from 1.8 to 2 liters; 10 parts / The pudding steamed long in a bowl, giving a dense dome of dried fruits. It is warm, without buckling or sugar decoration.

10Indicative portions
30 minPreparation
3 h 30Baking
1 h 15Rest & Cooling
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The pudding is steamed for a long time in a bowl, giving a dense dome of dried fruits. It is warm, without buckling or sugar decoration.

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Original quantity: 10 servings.

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Preparation

  1. Chopping dates and apricots. Combine with raisins and orange juice; macerate for 1 hour.
  2. Butter the bowl with the 10 g provided. Cream the 100 g of butter with brown sugar, add the eggs and then flour, breadcrumbs, almond, baking powder and cinnamon. Stir in apple and fruit with their juice.
  3. Pour without exceeding three-quarters of the volume of the bowl. Cover with baking paper and then aluminum, with a fold of ease; tie under the ledge. Do not close rigidly like a pressure jar.
  4. Place on a grill or saucer in the pan. Pour some simmering water halfway up the bowl, cover the pan and maintain a low quiver for 3 hours to 3 hours 30 minutes. Complete the hot water if necessary; the center should be well taken.
  5. Let stand for 15 minutes and then carefully open and unmold. Serve warm; the orange quarter can be placed next to it, without any other decoration.

Preserve and Serve

3 days in the refrigerator, covered; heat steamed portions.

Baking tips for this recipe

  • Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
  • Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
  • Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.

Substitutions and variations

Blond or brown raisins can be used at the same weight; retains the soaking step when it is planned.

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