4 Days of Christmas Festivities | Swedish Christmas Pudding

Christmas isn't Christmas without a Christmas pudding! This year Food Matters switches things up with a traditional Swedish Christmas Pudding to fill your Christmas Platter! In the Swedish tradition, whoever gets the whole almond is king or queen for the day. Try this deliciously easy recipe. 



  • 10ml gelatine slaked in 62ml cold water
  • 500ml cream
  • 90ml sugar
  • 5ml vanilla extract
  • 250ml cooked rice (the rice must be cooked but still firm to the bite –al dente)
  • 100g nibbed almonds
  • 1 blanched almond


  • 100g red currant jelly
  • 80ml raspberry jam
  • 30ml triple sec
  • 30ml lemon juice



  1. Melt the slaked gelatine in a bain marie
  2. Whip the cream with the sugar & vanilla until firm but still fluffy and add the melted gelatine
  3. Fold in the rice, nibbed almonds & whole blanched almond
  4. Pour the mixture into an oiled 1l mould, cover and leave to set overnight


  1. Melt the jams together gently, stir in the triple sec & lemon juice.
  2. Serve cold with the pudding and fresh berries.

*TIP* keep the bowl for whipping the cream in the freezer until you are ready to use it.

Watch this space for Boiled Fruit Cake for our next 4 days of Christmas festivities!