An Easy Eggless Steamed Christmas Cake

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* 1 cup of Whole wheat fresh Bread Crumbs
* 1 cup of All purpose flour
* 500 gms of fruit and nuts mix
* 2 tbsp of Yogurt or curd
* 1 tbsp of vegetable oil/Olive oil
* 1/2 tsp. of Baking powder
* 1/4 tsp. of Baking soda
* 1/2 cup of water
* A pinch of salt
* 1 cup of white sugar
* 1 tsp. of Cinnamon powder
* 1/2 tsp. of Nutmeg powder
* 1/4 tsp. of Clove powder
* 1 tsp. of Vanilla essence
* Juice of one Orange
Fruits & Nuts Mixed in any quantity to make 500 grms;
* Raisins
* Currents
* Blueberries
* Plums
* Prunes
* Cherries
* Dates
* Grated apple
* Candied peels
* Orange zest
* Almonds
* Walnuts
* Cashews




Caramelized sugar: This step needs to done very carefully, else the syrup will harden and you will get pralines instead of caramel. Heat a flat vessel and add the sugar into it. Keep the flames at low and let the sugar melt. Do not touch the pan while the sugar is melting.

Meanwhile heat half a cup of water. When the sugar starts to change color to dark brown, take off from the flame. Add the warm water slowly in it and stir to make a rich caramel.

Soaking the fruit mix: Soak the dried fruits and nuts in orange juice for a day. I added 2 tbsp. of Brandy also. You can replace this with orange juice. Keep the soaked mix in refrigerator for overnight. The juice will get absorbed by the dry fruits and they will look plump and happy the next day.

Assembling the Pudding: Take a large vessel and add the flour, fresh bread crumbs, salt, all the spice powders, Baking powder and baking soda into it. Mix it thoroughly.Add all the fruit mix and give a good stir to it.

Take another vessel and add yogurt, caramel, vanilla essence and oil into it. Pour this wet mix into the dry flour and fruit mixture.

Pour the batter into the greased pudding mold. Cover the mold with an aluminum sheet making a small fold for the pudding to rise. Secure the mold tightly with a thread.

Preparing the pudding mold: Take a 7-8 inch deep pudding molds and line the bottom part of it with a parchment paper. Grease the whole mold including the parchment paper.

Heat a pressure cooker with 10 cups of water inside. Place a metal mesh and keep the pudding mold on it. Cover the pressure cooker without the weight. Let the pudding cook for 2 hours on slow fire or till a knife inserted in it comes out clean.

Serve it hot with custard or any sauce of your choice, or just wrap it in an aluminum foil and keep it refrigerate it for a few days to let all the flavors get infused into this decadent Traditional Steamed Christmas Pudding.


Active Time:  2 Hours 30 Minutes
Total Time:  2 Hours 40 Minutes
Yield:  6 Servings

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