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Jamaican Christmas Pudding with Breadfruit Flour

By:

Skai Bucknor

Traditional Jamaican Christmas treat with breadfruit flour

Jamaican Christmas Pudding with Breadfruit Flour

Skai Bucknor

By:

This gluten-free spin on a traditional recipe can be made vegan by using the substitutions provided.



Jamaican Christmas Pudding with Breadfruit Flour

Servings: 6-8


Dry ingredients:

  • Breadfruit flour 1 cup + 2 tbsp (115g) 

  • Cinnamon powder 1 tsp 

  • Freshly ground nutmeg 1/2 tsp 

  • Mixed spice/pumpkin pie spice 1/2 tsp 

  • Salt 1/2 tsp 

  • Baking powder 1 tsp 


Wet ingredients:

  • Butter or coconut oil 1/4 cup (about 115g) 

  • Brown sugar 2/3 cup (133g) 

  • Molasses 3 tbsp 

  • Homemade browning sauce* About 2 tbsp (made with 2  tbsp brown sugar + 1 tbsp water)

  • 2 eggs (or flax/chia eggs - made from 2 tbsp ground flax seeds or chia seeds and 6 tbsp water)

  • Rum soaked fruits blended with sweet red wine and a little white rum (to taste)* 1 cup 

  • Lime/lemon juice 1/2 tsp 

  • Lime/lemon zest 1/4 tsp 

  • Vanilla extract 1 tsp 

  • Almond extract 1/4 tsp 


Mix in:

  • Rum soaked raisins 1/4 cup 


To pour on cake after baking:

  • Sweet red wine 1 1/2 tbsp 

  • White rum 1 1/2 tsp 



Directions:

  1. Line a 6 inch cake pan* with parchment paper or grease well and flour.

  2. Preheat the oven to 160°C/300°F.

  3. Pour boiling water into a cake pan or any large oven safe dish so that there is at least an inch of water and place it at the bottom of the oven. This will create steam and keep the cake moist.

  4. If using flax/chia eggs, make them by mixing 1 tbsp ground flax seed and 3 tbsp water in a small bowl. Set aside to thicken.

  5. Make homemade browning sauce by heating 2 tbsp brown sugar in a small saucepan on medium heat until it starts to melt. Stir until fully melted and wait for the melted sugar's colour to darken a bit. It should start to smell like popcorn or molasses. Be careful not to burn as it does not take long to change and can burn easily. Add 1 tbsp of water and mix rapidly until combined as well as you can. Set aside.

  6. Combine the dry ingredients in a small to medium bowl.

  7. Combine the sugar and coconut oil or butter in a medium to large bowl and use a whisk or electric mixer to whisk for about two minutes.

  8. Add the rest of the wet ingredients and continue to whisk until well combined.

  9. Pour the dry ingredients into the wet ingredients and fold or mix in using a large wooden or metal spoon or a silicone spatula until almost combined.

  10. Fold in the rum soaked raisins (if using - otherwise just mix until combined).

  11. Pour batter into the prepared pan and bake for about 60 minutes. When removed, a skewer or knife placed into the centre of the cake should come out clean (or with a couple crumbs but no wetness).

  12. While the cake is baking, mix the red wine and white rum in a small cup or container which is easy to pour from and set aside.

  13. Remove cake from the oven and immediately pour the red wine/rum mixture onto it.

  14. Cover with a dish towel and allow to cool completely before removing from the pan.

  15. You may wish to spray the top of the cake with a bit of rum every couple of days to keep it moist. 



Notes: 

  • Browning sauce - adds a bit of flavour to the cake but can be omitted or replaced with additional molasses to taste.

  • Rum soaked fruits - any dried fruits can be used but typically raisins are the main component. Some other common additions are: orange peel, mixed peels, dried cherries, prunes, dried cranberries. Fruits should be soaked for at least a week and preferably much longer (cold) or for a quick method, you can heat them up in a saucepan with enough rum to cover them on medium heat until bubbling and then cover and let soak for a few hours to a couple days. To blend, place soaked fruits in a blender and add 1/3 cup sweet red wine and a dash of white rum per cup of soaked fruits. Blend until fruits have broken down a bit into smaller pieces but not become smooth (or blend until smooth if desired). The rum soaked raisins may also be omitted if you prefer a smooth consistency. White rum - any type of rum (such as dark or spiced) can be used in this recipe, however, white rum is most commonly used.

  • Red wine - use any red wine you like or bulk wine or Red Label wine. Red Label wine is traditionally used. You can also use port wine.

  • Cake size - recipe can be doubled to produce a 9 inch cake instead of 6 inch.


Christmas cake is an important part of a traditional Jamaican Christmas. Use this recipe to impress your Jamaican granny or mother-in-law over the holidays.

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