Christmas Pudding is a traditional British dessert that’s rich, dense, and filled with warm spices, dried fruits, and a hint of brandy, making it the perfect festive treat for the holiday season. Steamed for hours, this decadent pudding develops deep, complex flavors, and it’s often made weeks in advance to allow the flavors to mature. Served with brandy sauce or a dollop of whipped cream, this holiday classic is a showstopper that brings a sense of nostalgia and warmth to any Christmas feast.
Ingredients
- 1 1/2 cups mixed dried fruit (raisins, currants, chopped dried apricots, etc.)
- 1/2 cup mixed candied peel
- 1/4 cup brandy (plus more for flaming)
- 1/2 cup dark brown sugar
- 1/2 cup breadcrumbs
- 1/2 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon baking powder
- 1/2 cup suet or unsalted butter, chilled and grated
- 1 large apple, peeled and grated
- 2 large eggs
- 1/4 cup milk
- Zest of 1 orange
- Zest of 1 lemon
- A pinch of salt
Instructions
- Prepare the Fruit: In a large bowl, combine the dried fruit, candied peel, and brandy. Stir well, cover, and let it soak overnight (or at least for several hours) to allow the fruit to absorb the brandy.
- Make the Pudding Batter: In a separate bowl, mix together the brown sugar, breadcrumbs, flour, cinnamon, nutmeg, cloves, baking powder, and a pinch of salt. Add the grated suet or butter, grated apple, orange and lemon zest, and the soaked fruit mixture (with any remaining liquid).
- Add Wet Ingredients: Beat the eggs and milk together, then pour them into the dry ingredients. Mix everything thoroughly until well combined.
- Prepare for Steaming: Grease a 1.5-liter pudding basin or heatproof bowl. Spoon the pudding mixture into the bowl and smooth the top. Cover the top of the bowl with a layer of parchment paper and then a layer of foil, securing it tightly with string around the rim.
- Steam the Pudding: Place the pudding basin in a large saucepan. Fill the saucepan with water until it reaches halfway up the sides of the basin. Cover the pan with a lid and steam the pudding for about 5-6 hours, checking the water level occasionally and adding more if needed.
- Cool and Store: Once cooked, remove the pudding from the saucepan and let it cool. You can store the pudding for up to a month, wrapped tightly in foil and stored in a cool, dark place. The flavors will continue to develop.
- Reheat and Serve: On Christmas Day, steam the pudding again for 2 hours before serving. For a traditional touch, warm some brandy, pour it over the pudding, and carefully set it alight before serving.
Enjoy your festive Christmas Pudding with brandy sauce, custard, or whipped cream for a true holiday indulgence!
