Smoke & Salt Christmas pudding

Christmas Pud COVER
Using mezcal, a smoked tequila-style drink from Mexico, adds notes of wood fire and smoke to your traditional Christmas pudding – something we here at Smoke & Salt definitely enjoy.

Serves 15


For the fruit:

  • 400g mixed fruit (we like to use sultanas, currants, prunes and dates)
  • 300g mezcal

For the pudding:

  • 170g unsalted butter
  • 300g treacle
  • 225g sugar
  • seeds scraped from 1 vanilla pod
  • 400g plain flour
  • ½ tsp salt
  • 2 ½ tsp baking soda
  • 1 tsp ground cinnamon
  • 2 tsp ground ginger
  • ½ tsp ground cloves
  • ½ tsp ground nutmeg
  • 2 eggs
  • 150ml full-fat milk


For the fruit, soak the mixed fruit in the mezcal for a minimum of 24 hours – or up to a week.

Put the butter, treacle, sugar, and vanilla seeds in a saucepan set over low heat, and warm together until just combined, without letting the mixture boil. Stir, then set aside to cool slightly. Place all the dry ingredients in large bowl, and mix lightly to combine.

Once the warmed butter and sugar mixture is cool enough dip a finger in (under 50C), crack in the eggs, then add the milk, and the soaked fruit with its liquid.

Slowly pour this mixture into the dry ingredients, whisking to combine. Ensure there are no lumps but do not overwork the flour – be especially careful if using a stand mixer!

Pour the pudding mixture into a greased and lined pudding basin.

To cook, either steam the prepared pudding in a roasting tin half-filled with water in the oven, or in a stove-top steamer.

The pudding is cooked when a skewer inserted into the middle comes out clean – generally after about 1-1 ½ hours.

Allow to cool slightly before turning out and serving.

Recipe courtesy of Smoke & Salt.

For more about Smoke and Salt, check out Good Things magazine’s At knife’s edge: Smoke & Salt.


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