By Sara McCleary Updated - This post may contain affiliate links
Jump to Recipe
Do you want to make your own Heston style hidden orange pudding for Christmas? It really isn’t that hard and the results will outshine what you can buy at the supermarket.
A homemade pudding is worth the effort and can be made several weeks before Christmas day. It's the ideal Christmas day dessert as all you need to do is reheat it. I am quite happy if there is one less thing I have to worry about when family is descending on me for lunch.
This pudding won’t taste like the Heston brand hidden pudding. It's a hundred times better! Plus when your guests see the surprise centre, you will have the satisfaction of saying you made it yourself.
To make this pudding you will need to have a candied orange. You can follow the directions on making one here. You will need several days to candy your orange, but it is easy and the actual process only takes a small amount of time each day. It is something you can easily do when you get home from work.
I use whisky as my alcohol of choice in the pudding. Don’t raise an eyebrow, it works really well with the orange centre and fruit. If you would prefer to use rum or brandy feel free to do so. Alcohol isn’t your thing? Then please feel free to replace the quantity of alcohol with orange juice or water.
Just like cooking with wine, if you wouldn’t drink it, why would you cook with it? The same goes with whatever spirit you use for your pudding. I tend to buy a “nice” bottle of whisky, which gets used in the pudding, to flame it, and then served up to my guests to drink. It’s a lovely synergy. Rule of thumb, buy the best you can afford.
Of course once you have made your candied oranges you can hide them in your favourite family pudding recipe. As you can see from the recipe, it’s not that hard at all. It’s just a case of strategic positioning.
Sara xxx
Printable Recipe
How to make Heston’s Hidden Orange Pudding
Recipe Author: Sara McCleary
Do you want to make your own Heston style hidden orange pudding for Christmas? It really isn’t that hard and the results will outshine what you can buy at the supermarket.
Print Recipe Pin Recipe Save Recipe
Prep Time 30 minutes mins
Cook Time 6 hours hrs
Total Time 6 hours hrs 30 minutes mins
Course Holiday
Cuisine English
Servings 8
Calories 980 kcal
Ingredients
- 250 grams raisins
- 250 grams sultanas
- 250 grams currants
- 1 cup whisky
- 250 grams butter unsalted
- 1 cup dark brown sugar packed
- 1 cup light brown sugar lightly packed
- 3 eggs
- 1 cup plain flour
- 2 cup fresh soft white breadcrumbs
- 1 teaspoon mixed spice
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon cinnamon
- 1 candied orange
Instructions
You will need 1candied orange (recipe here) & a 2L pudding bowl.
In a medium pot place raisins, sultanas, currants and whisky. Over a medium heat stir the dried fruit with the whisky until the fruit starts to plump up and absorb the whisky. You want to have reduced the whisky by about half. This will take around five minutes.
Add butter to the fruit and continue to stir until melted. Add sugar and continue to stir until sugar has dissolved. Remove mixture from heat and leave to cool slightly.
While mixture is cooling sift flour and spices into a bowl. Also grease thoroughly with butter a 2L pudding bowl or steamer. Cut a circle of baking paper to place on the bottom of the pudding bowl. Make it the same size as the bottom of the bowl. This is to prevent the pudding sticking when trying to turn it out.
Pour fruit mixture into a large bowl. Add your eggs one at a time mixing thoroughly between additions.
Then add flour, spices and breadcrumbs. Mix until combined.
Fill your pudding bowl one third of the way up with your pudding mix. Place your candied orange in the centre sitting on top of the mix. Carefully scoop mixture around your orange, and then continue to fill the bowl with the rest of the pudding mix.
Place a round of baking paper on the top of the pudding.
If using a pudding bowl: Then cover the top of the pudding bowl with a large sheet of baking paper with a please in the centre, this will allow for any rising. Tie string firmly around the pudding bowl to secure the baking paper. Cover with foil.
If using a pudding steamer: After placing your round of baking paper on top of the pudding secure the pudding steamer lid.
In a pot large enough to fit your pudding bowl/streamer place an old saucer upturned on the base of the pot. Place pudding on top of the saucer, this will prevent burning of your pudding.
Fill the pot with enough water to come half way up the side of the pudding bowl/steamer. Bring water to the boil and cook pudding for 6 hours. Replenish water regularly with boiling water from a kettle.
Remove from water when cooked. When the pudding has cooled remove foil, string and baking paper and replace with fresh baking paper and string. The pudding can now be stored in your fridge for several weeks.
When ready to use, place pudding bowl/steamer in a pot of boiling water, as when you cooked it, and cook for around 2 hours until it is warmed all the way through. Turn out on to a serving plate to serve.
Serve with your favourite pudding accompaniments. I personally love homemade crème anglaise.
To flame your pudding for serving, heat a couple of tablespoons of whisky in a small pot, bring to the table, flame and pour over the pudding.
Oven Temperatures
All oven temperatures are fan forced.
Measurement Notes
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
NUTRITIONAL INFORMATION
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.
Calories: 980kcalCarbohydrates: 159gProtein: 11gFat: 29gSaturated Fat: 17gCholesterol: 128mgSodium: 678mgPotassium: 959mgFiber: 7gSugar: 94gVitamin A: 950IUVitamin C: 5mgCalcium: 173mgIron: 5.3mg
Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles
« Keith Tulloch Winery, Hunter Valley
Perfect Vanilla Custard »
Reader Interactions
Comments
marcus
If im making this ahead of time, or making several for later ;), do I stop after point 10 to place into storage?
Reply
Sara McCleary
Hi Marcus
Go right through and cook the puddings (complete stage 13). Once the puddings have been cooked and cooled, then place them into storage.
Wrap them individually and well in fresh baking paper, and then in a layer of aluminium foil. Once wrapped place them in an airtight container.
Depending on how well in advance you are making them and where you are located will dictate where you store them. I am in Australia and it is Summer, so I store made in advance puddings in the fridge.
Cheers Sara
Peter James
What is mixed spice ?
Reply
Sara
Hi Peter, mixed spice is exactly as it sounds, a jar of mixed spices. It can be found in the herb and spices section of your local supermarket. If you can't find it, mixed spice is generally made up of the following,
1 Tbs ground allspice.
1 Tbs ground cinnamon.
1 Tbs ground nutmeg.
2 tsp ground mace.
1 tsp ground cloves.
1 tsp ground coriander.
1 tsp ground Ginger.I hope that this helps.
Gail Whelan
I wonder if Heston got his inspiration from the old classic English pudding called a Sussex Pond Pudding. A steamed pudding with a whole lemon inside.
Reply
Rosemarie
Looks wonderful and I am sure it tastes terrific also.
Reply
Sara
I must admit it was the orange that got me too.
Reply
john | heneedsfood
Every time I see the Heston pud in the shops I consider, for maybe a couple of seconds, picking one up to see what it's like. Mind you, I'm no great fan of fruit puddings, but it's the orange at the centre that has me intrigued.
Reply
Amanda@ChewTown
Yay! You finally made it!! Man that looks great. Love the hidden orange.
Reply
Sara
Yes, finally! Thank you.
THE HUNGRY MUM
Well aren\t you a clever clogs?! Looks fab - and I bet it tastes waaaaaay better than the Heston version! Agree RE cooking with only the good stuff - that way you can also have a little sip as you go 🙂
Reply
Sara
Haha 'clever clogs' not heard that expression before, but thank you.
Lizzy (Good Things)
Well done Sara! I really don't like Christmas pudding, never have... however, yours looks amazing... and why buy something so expensive from the supermarket when you can make your own!
Reply
Sara
If it is done right, I love a slice of Christmas phd, but one slice a year is enough.
Helen | Grab Your Fork
This looks amazing! I still haven't tried the Heston version but you've almost convinced me to make my own now!
Reply
Sara
Do it!
Linda De
And I thought I was finished making my puddings for this year, will have to try this now. Bought Hestons last year, although nice..would not buy again.
Thanks for this..Reply
Sara
Oh wow Linda you start early on your pudding making. Just book mark this for next year 🙂 It far surpasses the Coles Heston pudding. Now if Heston himself was making your pud, I am sure it would put mine to shame.
Peter G | Souvlaki For The Soul
Wow! You deserve an A+ for effort...it looks amazing Sara! Mmmmm....whiskey!
Reply
Sara
Yup because everything is better with whisky if you can add bacon 😉
Maureen | org*smic Chef
Geez, this looks amazing. I am soaking fruit for my very first Christmas pudding. Can you believe it? Americans don't normally make this and for the past 20 year someone else has done the work. I should have seen this before I started. 🙂
Reply
Sara
Thanks Maureen. I am only just understanding that pudding isn't something that Americans do at Christmas, always thought they were influenced by the Brits just like us!
