Patsy's Christmas Pudding

Patsy's Christmas Pudding

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From: EatingWell Magazine, November/December 1996

In this fragrant pudding you will find all the traditional richness and spice but only one-fourth of the original fat—and it's from far more heart-healthy canola oil.

Ingredients 16 servings

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Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
  • 1 cup golden raisins
  • 1 cup dark raisins
  • 3 tablespoons brandy
  • 1 cup all-purpose flour
  • 1 cup fresh breadcrumbs, (see Tip)
  • 1½ teaspoons ground cinnamon
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 large large eggs
  • ¾ cup granulated sugar
  • ½ cup packed brown sugar
  • ¾ cup prune pie filling (Lekvar), fruit puree fat replacement or apple butter
  • ¼ cup canola oil
  • 1½ teaspoons freshly grated orange zest
  • 1 tablespoon orange juice
  • 1½ cups shredded carrots, (3-4 medium)
  • ⅓ cup chopped pecans, toasted (see Tip)
  • For serving
  • Candied Orange Zest (recipe follows)
  • Caramel-Orange Sauce (recipe follows)


  • Active

  • Ready In

  1. Coat a 2-quart pudding mold or deep heatproof bowl or coat it with cooking spray. Cut a piece of parchment or wax paper to fit over the top, and coat 1 side of the paper with cooking spray. Select a pot that is tall enough to hold the mold comfortably and place a trivet or rack in it. Put a teakettle of water on to heat for steaming the pudding.
  2. Combine golden and dark raisins and brandy in a bowl; cover and set aside.
  3. Whisk flour, breadcrumbs, cinnamon, baking powder, baking soda and salt in a bowl.
  4. Whisk eggs in a large mixing bowl. Add granulated and brown sugar, prune pie filling (or fruit puree fat replacement or apple butter), oil, orange zest and juice; whisk until smooth. Add the dry ingredients and stir with a wooden spoon until blended. Stir in carrots, pecans and the plumped raisins (and liquid).
  5. Spoon the batter into the prepared mold. (The mold should be about two-thirds full.) Set the prepared circle of parchment or wax paper, sprayed-side down, on top. Cover with the lid or a double thickness of foil, securing with string or masking tape. Set the mold in the pot and pour in enough boiling water to come halfway up the sides of the mold. Bring the water to a simmer; reduce heat to low, cover the pot and steam the pudding for 2 hours. (Add more water to maintain level during steaming, if necessary.) The top of the pudding should spring back when touched lightly, and the sides should pull away slightly from the sides of the mold. Transfer the mold to a rack, uncover and let stand for 10 to 15 minutes before unmolding.
  6. To serve, unmold the pudding onto a serving platter and garnish with Candied Orange Zest and serve with Caramel-Orange Sauce.
  • Make Ahead Tip: If you like, the pudding can be made up to 1 month in advance. Unmold it, sprinkle with ½ cup brandy, wrap tightly in plastic wrap and store in a cool, dry place. To heat before serving, unwrap and put back in the mold; steam for 45 minutes.
  • Equipment: 2-quart pudding mold or deep heatproof bowl
  • Tips: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about ⅓ cup crumbs.
  • To toast whole nuts: Spread nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.

Nutrition information

  • Per serving: 334 calories; 6 g fat(1 g sat); 2 g fiber; 67 g carbohydrates; 4 g protein; 41 mcg folate; 24 mg cholesterol; 52 g sugars; 1,807 IU vitamin A; 6 mg vitamin C; 74 mg calcium; 1 mg iron; 280 mg sodium; 264 mg potassium
  • Nutrition Bonus: Vitamin A (36% daily value)
  • Carbohydrate Servings:
  • Exchanges: ½ starch, 1 fruit, 2½ other carbohydrate, 1 fat

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