There’s something magical about the scent of warm nutmeg and caramel wafting through the house during the holidays. I can still remember my grandmother’s kitchen filled with that exact aroma every December; it meant Christmas was truly here. Her Nutmeg-Caramel Christmas Pudding became our family’s edible tradition, and now I’m thrilled to share this simpler version with you.
This isn’t one of those complicated steamed puddings that take hours to make (though I do love those too!). My version captures all the cozy holiday flavors in a fuss-free baked dessert that comes together in about an hour. The nutmeg gives that signature warmth we crave in winter treats, while the caramel sauce makes it luxuriously moist without being overly sweet.
What I love most is how forgiving this recipe is, perfect for when you’re juggling holiday prep. Whether you’re continuing a family tradition or starting a new one, this Nutmeg-Caramel Christmas Pudding promises to fill your home with the same nostalgic joy I felt in Grandma’s kitchen all those years ago. For more festive baking inspiration, check out other holiday favorites on familytastes.com.
Why You’ll Love This Nutmeg-Caramel Christmas Pudding
Oh, where do I even begin? This pudding has stolen hearts at every holiday gathering I’ve brought it to, and I know you’ll adore it too. Here’s why:
- That incredible flavor combo: The warm hug of nutmeg paired with gooey caramel creates pure magic in every bite, it’s like Christmas morning in dessert form!
- So easy to make: No fancy techniques here, just simple mixing and baking. Even my nephew could make this (and he once confused salt for sugar!).
- Always a crowd-pleaser: Whether you’re serving kids or foodie friends, this pudding disappears fast. I always make a double batch! I also have a fantastic cinnamon roll tree recipe if you need another showstopper.
- Smells like holiday spirit: The aroma of nutmeg and caramel baking will have your whole family gathering in the kitchen, guaranteed.
Trust me, this will become your new holiday staple; it’s already replaced three other desserts in my rotation!
Ingredients for Nutmeg-Caramel Christmas Pudding
Gathering these simple ingredients is like opening little presents; each one adds its own special touch to this holiday favorite. Here’s what you’ll need:
- 200g flour, sifted: The foundation of our pudding, sifting makes it extra light
- 150g dark brown sugar: Adds rich molasses notes that pair perfectly with nutmeg
- 100g butter, melted: Gives that luxurious richness we crave in holiday desserts
- 2 large eggs: Helps bind everything together for the perfect texture
- 1 tsp nutmeg, freshly grated: Trust me, fresh makes all the difference!
- 100ml caramel sauce: The star of the show, go for the good stuff
- 50g raisins: Little bursts of sweetness throughout
- 1 tsp baking powder: Just enough lift without making it cakey
Ingredient Substitutions & Notes
Don’t stress if you’re missing something. Here are my tried-and-true swaps:
- For boozy raisins, soak them in rum or brandy for 30 minutes first (kids can use orange juice)
- Dairy-free? Coconut oil works beautifully instead of butter
- Short on time? Store-bought caramel sauce is fine, but homemade tastes extra special
- No fresh nutmeg? Use 3/4 tsp ground, but really, try grating it fresh if you can!
Remember, the better your ingredients, the more magical your pudding will taste. Happy baking!
How to Make Nutmeg-Caramel Christmas Pudding
Okay, let’s get baking! I promise this is easier than wrapping presents (and way more delicious). Follow these simple steps for pudding perfection:
- Preheat your oven to 180°C (350°F): Don’t skip this! A properly heated oven gives that perfect rise. While it warms, grease your pudding mold generously. I use butter and a light flour dusting.
- Mix your dry ingredients: In a large bowl, whisk together the sifted flour, dark brown sugar, baking powder, and that gorgeous, freshly grated nutmeg. Get ready, your kitchen already smells amazing!
- Combine the wet ingredients: In another bowl, whisk the melted butter (cooled slightly), eggs, and caramel sauce until smooth. Pro tip: If your caramel is thick, warm it for 10 seconds to make mixing easier.
- Bring it all together: Pour the wet mix into the dry ingredients and gently fold with a spatula. Stop when just combined, a few flour streaks are fine! Overmixing makes tough pudding. Fold in the raisins last.
- Bake to golden perfection: Pour the batter into your prepared mold and bake for 40-45 minutes. It’s done when the top springs back to touch and a skewer comes out with moist crumbs (not wet batter).
- Rest before serving: Let it cool for 10 minutes in the mold. I know it’s hard to wait! This sets the texture perfectly.
Pro Tips for Perfect Pudding
After making this dozens of times, here are my foolproof secrets:
- Don’t peek! Keep the oven door closed for at least 30 minutes to prevent sinking.
- For extra moisture, brush the top with extra caramel sauce right after baking.
- Storage tip: Keep leftovers covered at room temperature for up to 2 days, if it lasts that long!
Remember, even if it cracks a little, that just means more nooks for caramel to pool into. Perfection is overrated when it tastes this good! If you enjoy rich, spiced desserts, you might also like my recipe for Gingerbread Spice Christmas Cheesecake.
Serving Suggestions for Nutmeg-Caramel Christmas Pudding
Oh, the fun part! How you serve this pudding can turn it from delicious to downright magical. My absolute favorite way? Warm slices topped with a generous scoop of vanilla ice cream, the way it melts into those caramel pockets makes me weak at the knees every time!
For holiday gatherings, I love dressing it up with:
- A drizzle of extra caramel sauce (because more is always better!)
- Freshly whipped cream with a hint of nutmeg folded in
- Edible gold dust or holiday sprinkles for festive sparkle
- Candied orange peel for a beautiful citrus contrast
Pro tip: For an adults-only version, try serving with a shot of warm bourbon on the side. The combination with nutmeg is heavenly! If you are looking for other holiday treats, consider trying my Eggnog Cheesecake Cupcakes.
Storing and Reheating Nutmeg-Caramel Christmas Pudding
Good news, this pudding stays delicious for days! Once completely cooled, wrap it tightly in plastic or store it in an airtight container at room temperature. It’ll keep its magic for up to 3 days, though mine never lasts that long.
To reheat, I prefer the oven method: wrap slices in foil and warm at 160°C (325°F) for 10 minutes. In a pinch, 20 seconds in the microwave works too, just don’t overdo it or you’ll lose that perfect texture. A quick drizzle of fresh caramel sauce brings back that just-baked goodness!
Nutmeg-Caramel Christmas Pudding Nutrition Facts
Now, I’m no nutritionist, but here’s what you’re looking at per generous slice, because who eats small portions at Christmas? (Nutrition varies based on your specific ingredients, but here’s the general picture):
- Calories: About 320 per serving, it’s the holidays, live a little!
- Fat: 12g (7g saturated), mostly from that glorious butter
- Carbs: 48g (including 25g sugars), hello, caramel goodness
- Protein: 5g, the eggs are doing their thing
- Fiber: 2g, thank you, raisins!
Remember, these are estimates; your pudding might be slightly richer or lighter depending on your caramel sauce and exact measurements. But really, when it tastes this good, who’s counting? If you are interested in other holiday desserts, check out my Caramel Apple Nachos.
FAQs About Nutmeg-Caramel Christmas Pudding
I get asked about this pudding all the time. Here are the answers to the most common questions that pop up in my kitchen and inbox!
Can I make this pudding ahead of time?
Absolutely! In fact, the flavors deepen beautifully overnight. Bake it up to 2 days before serving, then gently reheat with that extra caramel drizzle I mentioned earlier. The texture actually improves!
How do I prevent dryness?
Three secrets: 1) Don’t overbake, pull it when moist crumbs cling to the skewer. 2) Use freshly grated nutmeg; pre-ground loses potency. 3) Brush with caramel sauce right after baking. Works like magic!
Can I freeze leftovers?
You bet! Wrap slices tightly in plastic, then foil. Freeze for up to 3 months. Thaw overnight in the fridge, then warm gently, perfect for sudden holiday cravings in January!
What if I don’t have a pudding mold?
No worries! A 9-inch round cake pan or even a loaf pan works fine. Just adjust baking time, start checking 5 minutes earlier than the recipe suggests.
I’d love to see your Nutmeg-Caramel Christmas Pudding come to life! Snap a photo and tag me on social media. Nothing makes me happier than seeing your holiday baking triumphs. Wishing you the coziest Christmas filled with warmth, laughter, and of course, plenty of pudding!
Print
Succulent 45-Minute Nutmeg-Caramel Christmas Pudding Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A rich and festive Nutmeg-Caramel Christmas Pudding, perfect for holiday celebrations. This dessert combines the warm spice of nutmeg with sweet caramel for a comforting treat.
Ingredients
- 200g flour: for structure
- 150g sugar: for sweetness
- 100g butter: for richness
- 2 eggs: to bind
- 1 tsp nutmeg: warm spice
- 100ml caramel sauce: sweet flavor
- 50g raisins: chewy texture
- 1 tsp baking powder: to rise
Instructions
- Preheat your oven to 180°C (350°F).
- Mix flour, sugar, and baking powder in a bowl.
- Add melted butter, eggs, and nutmeg, then stir well.
- Fold in raisins and caramel sauce.
- Pour into a greased pudding mold.
- Bake for 45 minutes until firm.
- Let cool slightly before serving.
Notes
- Serve warm with extra caramel or cream.
- Store leftovers in an airtight container for up to 3 days.
- For a boozy twist, soak raisins in rum beforehand.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg