Description
Traditional British Christmas Pudding is a rich, steamed dessert packed with dried fruits soaked in brandy, warm spices, and a moist, buttery base. This make-ahead festive treat requires slow steaming for six hours, allowing the flavors to meld beautifully. It can be reheated by steaming or microwaving and served flambéed with brandy, offering a classic Christmas finale.
Ingredients
Scale
Dairy and Eggs
- ½ cup good quality salted butter
- 2 eggs
Dry Ingredients
- 1 cup dark brown sugar, heaped
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon mixed spice
- 2 cups fresh breadcrumbs
Fruits
- 1 cup sultanas (golden raisins)
- 1 cup raisins (soaked in brandy overnight)
- ½ cup Zante currants
- 1 small apple, peeled, cored and grated
- 3 tablespoons mixed candied peel (optional, chopped)
Liquids and Flavorings
- 3 ounces (about 90 ml) freshly squeezed orange juice, topped up to 5 ounces (150 ml) with brandy or rum
- 2 teaspoons finely grated orange rind (or lemon rind)
Instructions
- Prepare the pudding basin: Butter a 5 or 6 cup pudding basin or mold thoroughly, then line the bottom with a disc of parchment or waxed paper and butter the paper well as well.
- Mix the suet, butter, and sugar: Beat the butter and dark brown sugar together until soft and creamy.
- Add dry ingredients and eggs: Stir in the flour, baking powder, eggs, and mixed spice until well combined.
- Incorporate remaining ingredients: Add the fresh breadcrumbs, sultanas, brandy-soaked raisins, currants, grated apple, candied peel (if using), orange rind, and orange juice with brandy. Mix thoroughly to ensure even distribution.
- Fill the pudding basin: Spoon the mixture into the prepared buttered bowl and flatten the top.
- Seal the pudding: Cut a disc of waxed or parchment paper to fit the top, butter it, and place it over the pudding mixture.
- Cover with foil and wrap: Tear a piece of parchment paper and aluminum foil large enough to cover the top and extend halfway down the sides of the basin. Place the foil over the parchment, pleating the center to allow room for expansion.
- Tie securely: Tie kitchen string around the bowl just under the lip to hold the coverings in place. Leave extra string to tie over the top forming a handle for easy lifting.
- Steam the pudding: Place the pudding basin on a trivet inside a large pot filled with water halfway up the sides of the basin. Cover with a tight-fitting lid. Steam for 6 hours, checking the water level about every hour and topping up with boiling water as needed.
- Cool and store: After steaming, carefully remove the basin, discard the foil and parchment, wipe the bowl rim, and cover with fresh paper. Store the pudding in a cool place until needed.
- Reheat before serving: When ready to serve, steam the pudding again for 2 hours or microwave it for a few minutes until piping hot. Let it stand briefly before unmolding.
- Flambé and serve: Place the pudding on a heatproof serving dish, douse with brandy, and carefully light it on fire in a safe area. When the flame dies out, cut and serve with brandy sauce, butter, thick cream, lightly whipped cream, or custard.
Notes
- If you don’t have mixed spice, you can make your own using commonly available spices such as cinnamon, nutmeg, and cloves.
- If you only have light brown sugar, add one tablespoon of treacle or molasses to achieve the traditional rich flavor.
- For a more traditional pudding, replace ¼ cup butter with ¼ cup suet, noting this makes it non-vegetarian.
Nutrition
- Serving Size: 1 slice (approx. 150g)
- Calories: 450
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 85mg
