Eggless Steamed Christmas Pudding Recipe, Easy Christmas Pudding

Steamed Christmas Pudding is a soft and rich pudding cake made by steaming a flour batter with dried fruits and caramel syrup. This recipe has deep flavors of spices and fruits with a slightly dense and moist texture. It is slightly different from regular cake as it is steamed, not baked. Caramel gives dark color and mild rich taste.

This recipe is usually made during festive times or special occasions at home. It takes more time to cook but the result is very good. Halwa is slowly steamed making it soft and flavourful. You can make this simple recipe and still get the rich sweet taste. It takes time but once it is made, it tastes very good and everyone in the house likes it very much.

About Steamed Christmas Pudding

Steamed Christmas pudding is a traditional dessert made from flour, breadcrumbs and soaked dried fruits. In this recipe, dry fruits are soaked in juice and then mixed in the batter. Caramel syrup is added which gives color and depth to the halwa. This method gives it a very soft finish.

The texture of this halwa is soft and slightly dense. The breadcrumbs give body while the flour helps maintain the structure. Dry fruits provide a bite in between and add sweetness. The spices add warm flavor which blends well with the halwa. It is not very puffy but still very tasty to eat. You can feel tiny pieces of fruit on each spoon which makes it interesting.

There are a few variations you can try with this recipe. You can add different dry fruits depending on what you have and also add dry fruits for extra crunch, you can adjust the spice mix depending on your taste. You can also try adding some orange peel for a refreshing taste. This recipe is quite flexible so you can change small things.

I usually make this during festivals when I want something delicious and homemade. It makes one feel very comfortable and satiated after meals.

Steamed Christmas Pudding Ingredients

• Flour – I have used flour as the base for this recipe. This gives structure to the halwa. You can use flour for soft texture.
• breadcrumbs – I have added breadcrumbs for the body and it makes the halwa soft and you can also use home made breadcrumbs.
• dry fruits – I just added some mixed dry fruits soaked in juice, it adds sweetness and rich taste. You can use raisins, dates or others.
• orange juice – I used to soak the dried fruits in orange juice for mild tang and flavor. You can use any fruit juice.
• Curd – I added curd to the batter. This helps in making the halwa soft. Use fresh curd.
• Oil – I used for moisture, to keep the texture of the halwa soft, also used any cooking oil of your choice.
• butter – I used to grease the bowl. This helps in easy removal. You can also use oil.
• baking powder – I added baking powder to give the halwa a little rise, this makes the halwa lighter. Use fresh.
• baking soda – I added a small pinch of baking soda. This helps in soft texture. Don’t add more.
• vanilla essence – I added vanilla essence for vanilla flavor and mild aroma. This gives the classic flavor to the pudding.
• spice powder – I have added garam masala to the halwa for taste. You can use spice mix and adjust it according to your taste.
• Sugar – I used it to make caramel syrup, it adds color and rich flavor to it. Do not overcook it otherwise it may become bitter.

similar recipe

How to Make Eggless Steamed Christmas Pudding

1.Next we are going to make caramel syrup. Take a saucepan – add sugar to it and heat it on medium flame. Don’t mix just heat it until the sugar dissolves.

2. See, now the sugar has dissolved and its color has become golden, do not overcook, the caramel will taste bitter. Stay at a safe distance when pouring water, it may explode so be careful. Let the syrup boil for 5 seconds and turn it off.

3.I soaked the dry fruits in orange juice for a day and prepared it. Add flour, bread crumbs and baking powder to a mixing bowl.

4.Add baking soda, beat it well for a uniform mixture.

5. Add garam masala powder spice mixture, beat again. – Now add soaked dry fruits

6. Pour the caramel syrup into a mixing bowl.

7.Add curd, oil and vanilla essence.

8.Whisk it well and then add it to the flour mixture.

9. Mix well with a spatula. Take an oven safe/heat proof bowl. I used my Borosil 0.5 liter oven safe glass bowl. Grease the bowl with enough butter as shown.

10. Pour the halwa mixture into a bowl. Cover it with butter paper. Then cover with aluminum foil. Tie it with a rubber band or string.

11.You can either use your steamer or pressure cooker. Place a plate inside the cooker, add 6 cups of water in it. Place the halwa bowl on a plate.

12.Close with lid, no whistle needed. Cook in steam for 2 hours. Check the water level occasionally and add water accordingly. Check after 1 hour 30 minutes and then proceed. Insert a knife into the center of the halwa, if the halwa comes out clean then the halwa is cooked, otherwise steam for a few minutes. Mine was cooked in 1 hour 45 minutes. Remove from flame and keep aside for 20 minutes. Then slide a knife around the edges and turn it over. Once completely cooled, slice and serve.

Once completely cooled, slice and serve.

Expert Tips

• Making Caramel – I heat the sugar without stirring until it melts, do not overcook as it may turn bitter.
• soaking – I soak the dry fruits in juice before adding them, this makes them soft and tasty.
• mixture – I try to mix the batter gently and not overmix. This helps keep the texture soft and nice.
• to steam – I take steam on low flame for a long time. Keep checking the water level occasionally so that it does not dry up.
• Checking in – I insert a knife to check if it is cooked or not. If it comes out clean then it is ready.

serving and storage

Serve it hot or at room temperature, it tastes good as a dessert during festive times. Refrigerate leftovers and reheat before serving. It stays good for a few days.

general questions and answers

1.Can I skip the caramel syrup?

Caramel gives color and flavor so it is better not to skip it. Without it the taste will be different.

2. Why is my pudding thick?

This is normal as it is boiled kheer. But adding more may make it more thick.

3.Can I use other juices?

Yes, you can use apple or grape juice. It gives different taste.

4.Can I make it in advance?

Yes, you can make it and keep it in the fridge. Reheat before serving.

5.How long should I take steam?

It takes a long time to steam it until it is completely cooked. Check with a knife before removing.

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