Good Housekeeping UK/Kate Whitaker

Buck’s Fizz Christmas Pudding

This light but luxurious pudding celebrates the classic Champagne cocktail. Orange slices are an easy way to decorate it, and they add wonderful flavour. Make it sparkle with a little edible gold glitter – it is Christmas, after all!

By The Good Housekeeping Cookery TeamPublished: 07 November 2017

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The fruit in this Buck's Fizz Christmas pudding will need soaking overnight. After that, it's very simple to make and you'll be rewarded on Christmas day with a show stopping pud.

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Yields:

8 serving(s)

Prep Time:

25 mins

Cook Time:

4 hrs 30 mins

Total Time:

4 hrs 55 mins

Ingredients

125 g
(4oz) each sultanas and raisins
100 g
(3 ½oz) dried figs, chopped
50 g
(2oz) each candied peel and glacé cherries, chopped
175 ml
(6 fl oz) Champagne, Cava or Prosecco
3 Tbsp.
orange liqueur, such as

Grand Marnier
2
small oranges, zested
Butter, for greasing
1
eating apple, coarsely grated
1/2 tsp mixed spice
50 g
(2oz) shredded suet
75 g
(3oz) self-raising flour
75 g
(3oz) fresh breadcrumbs
100 g
(3 ½oz) dark brown soft sugar
1
medium egg, beaten

Directions

1. Step 1
  Put all the dried fruit into a large non-metallic bowl or food bag and stir in the Champagne, orange liqueur and zest of both oranges. Cover and leave to soak overnight at room temperature.
2. Step 2
  The next day, lightly grease a 1litre (1¾pint) pudding basin and line the base with a circle of baking parchment. Lay a 30.5cm (12in) square of foil on top of a square of baking parchment the same size. Fold a 4cm (1½in) pleat down the centre of both and set aside.
3. Step 3
  Add remaining ingredients to the soaked fruit mixture and stir well. Put a spoonful of mixture into the basin. Slice 1 of the zested oranges as thinly as you can and press the slices round the edges of the basin. Carefully spoon in the remaining mixture without disturbing the orange slices.
  
  Press down well and level the surface. Put the pleated foil square (foil side up) on top of the pudding and smooth down to cover. Using
  
  a long piece of string, tie securely under the lip of the basin, loop over again and tie to make a handle.
4. Step 4
  To cook, put an upturned heatproof saucer into a deep pan and balance the pudding on top. Pour in enough boiling water to come halfway up the sides of the basin, cover the pan with a tight-fitting lid and bring to a simmer. Cook for 4½hr, checking the water level regularly and topping up as necessary. Remove the pudding from the pan and leave to cool completely. Wrap the entire basin tightly in clingfilm and a layer of foil. Store in a cool, dark place to mature for up to 3 months.

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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