Christmas Pudding is a rich, dense, and flavorful dessert traditionally enjoyed during the holiday season in the UK. Made with dried fruits, spices, and sometimes brandy or rum, this steamed pudding is often served with a flaming brandy sauce for a dramatic finish. It’s a wonderfully festive treat that can be made well in advance, allowing the flavors to develop over time.
Ingredients:
For the pudding:
- 1 cup raisins
- 1 cup currants
- 1 cup sultanas (golden raisins)
- 1/2 cup dried figs or prunes, chopped
- 1/4 cup mixed candied peel, chopped
- 1/4 cup brandy (or rum, or orange juice for a non-alcoholic version)
- 1/2 cup dark brown sugar
- 1/2 cup suet (or grated cold butter)
- 1/2 cup fresh breadcrumbs
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1 teaspoon baking powder
- 2 large eggs
- 1 small apple, peeled and grated
- Zest of 1 orange
- Zest of 1 lemon
- 1 tablespoon molasses (or dark treacle)
- 1/4 cup chopped almonds (optional)
- A pinch of salt
For serving:
- Brandy or rum (for flaming, optional)
- Custard, brandy butter, or whipped cream (for serving)
Instructions:
- Prepare the fruit:
- In a large bowl, combine the raisins, currants, sultanas, dried figs (or prunes), and mixed candied peel. Pour over the brandy (or rum/orange juice), cover, and let it soak for at least 2 hours or overnight for maximum flavor.
- Mix the dry ingredients:
- In a separate large bowl, mix together the brown sugar, suet (or grated butter), breadcrumbs, flour, cinnamon, nutmeg, allspice, baking powder, and a pinch of salt.
- Combine the wet and dry ingredients:
- Stir in the soaked fruit mixture, along with the eggs, grated apple, orange and lemon zest, molasses, and chopped almonds (if using). Mix everything thoroughly to ensure all the ingredients are evenly distributed.
- Prepare the pudding basin:
- Grease a 1.5-quart (1.4-liter) pudding basin or heatproof bowl. Spoon the mixture into the basin and press it down lightly. Cover with a layer of parchment paper and a layer of aluminum foil, pleated in the center to allow for expansion. Secure the covering tightly with string.
- Steam the pudding:
- Place a trivet or an upside-down saucer in the bottom of a large pot. Place the pudding basin on top and fill the pot with boiling water, making sure the water comes halfway up the sides of the basin. Cover the pot with a lid and steam the pudding for about 5-6 hours, checking occasionally to ensure the water level doesn’t drop too low (add more boiling water as needed).
- Cool and store:
- Once steamed, carefully remove the pudding from the pot and allow it to cool. Wrap the cooled pudding in clean parchment paper and foil, and store it in a cool, dry place. Christmas pudding can be stored for weeks or even months, allowing the flavors to develop further.
- Reheat and serve:
- When ready to serve, reheat the pudding by steaming it again for 2 hours. If you’re feeling festive, you can flame the pudding by gently warming some brandy, pouring it over the top of the pudding, and carefully lighting it (take care with this step!).
- Serve with sides:
- Serve the Christmas Pudding with a drizzle of custard, brandy butter, or whipped cream for a truly festive treat.
Enjoy this rich, traditional Christmas Pudding as the highlight of your holiday meal, with its deep flavors and touch of nostalgia!
