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Traditional British Christmas Pudding (A Make-Ahead, Fruit and Brandy-Filled Steamed Dessert)

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A traditional British Christmas pudding packed with dried fruits, warm spices, citrus, and brandy. Steamed until rich and moist, this classic make-ahead holiday dessert is perfect served with brandy sauce, cream, or custard.

Ingredients

  • ½ cup good-quality salted butter, softened
  • 1 heaped cup dark brown sugar
  • ½ cup all-purpose flour
  • ½ tsp baking powder
  • 2 eggs
  • 1 tsp mixed spice
  • 2 cups fresh breadcrumbs (not dried)
  • 1 cup sultanas (golden raisins)
  • 1 cup raisins (preferably soaked overnight in brandy)
  • ½ cup Zante currants
  • 1 small apple, peeled, cored, and grated
  • 2 tsp finely grated orange or lemon rind
  • 3 oz freshly squeezed orange juice, topped up with brandy or rum to make 5 oz (150 ml) total
  • 3 Tbsp chopped mixed candied peel (optional)
  • Extra butter for greasing the pudding basin
  • Extra brandy for flaming the pudding (optional)

Instructions

  1. Prepare a 5- or 6-cup pudding basin or mold. Generously butter the inside, then line the bottom with a disc of parchment or waxed paper. Butter the paper as well.
  2. In a large mixing bowl, beat the softened butter and dark brown sugar together until soft and well combined.
  3. Add the flour, baking powder, eggs, and mixed spice. Mix until evenly incorporated.
  4. Add the fresh breadcrumbs, sultanas, raisins, currants, grated apple, citrus rind, orange juice and brandy mixture, and optional candied peel. Stir thoroughly until all ingredients are evenly distributed.
  5. Spoon the pudding mixture into the prepared basin and flatten the surface.
  6. Cut a disc of parchment or waxed paper to fit directly over the pudding mixture. Butter the disc and place it on top.
  7. Cut a larger sheet of parchment paper and a sheet of aluminum foil, each large enough to cover the basin and extend halfway down its sides. Place the foil over the parchment and fold a pleat down the center to allow room for the pudding to expand during steaming.
  8. Cover the pudding basin with the pleated parchment and foil. Secure tightly with kitchen string beneath the rim, leaving enough string to create a handle across the top.
  9. Place the basin in a steamer or on a trivet inside a large, deep pot. Add hot water until it reaches approximately halfway up the sides of the basin. Cover with a tight-fitting lid.
  10. Steam gently for 6 hours, checking the water level approximately every hour and adding more boiling water as necessary. Do not allow the pot to boil dry.
  11. Carefully remove the pudding basin from the pot. Remove the foil and parchment covering, wipe the rim and edges clean, and allow the pudding to cool. Leave the pudding in its basin and replace the covering with fresh parchment and foil.
  12. Store the cooled pudding in a cool, dry place until ready to serve, following appropriate storage precautions.
  13. To reheat, steam the pudding for approximately 2 hours until piping hot throughout. Alternatively, transfer it to a microwave-safe container and microwave in short intervals until thoroughly heated. Allow to stand for several minutes before unmolding.
  14. Turn the pudding onto a heatproof serving plate. If desired, carefully pour a little warmed brandy over the pudding and ignite it using a long match or lighter in a clear, safe area away from flammable materials.
  15. Allow the flames to extinguish completely before slicing. Serve warm with brandy sauce, brandy butter, thick cream, lightly whipped cream, or custard.

Notes

  • Make ahead: Christmas pudding is traditionally prepared several weeks before Christmas to allow the flavors of the dried fruit, spices, and brandy to develop.
  • Mixed spice substitute: Combine ground cinnamon, nutmeg, allspice, cloves, ginger, and a small pinch of coriander to make a homemade British-style mixed spice blend.
  • Brandy-soaked raisins: For a richer flavor, soak the raisins in brandy overnight before preparing the pudding.
  • Butter or suet: Traditional British Christmas pudding often uses shredded suet. This version uses salted butter for a rich, tender texture.
  • Steaming equipment: If you do not have a dedicated pudding steamer, use a large covered pot with a heatproof trivet underneath the pudding basin.
  • Water level: Keep the water approximately halfway up the basin and replenish with boiling water throughout steaming.
  • Storage: Allow the pudding to cool completely before covering with fresh parchment and foil. For food safety, refrigerate for longer storage or freeze for up to 3 months. Thaw in the refrigerator before reheating.
  • Reheating: Steam for approximately 2 hours or microwave until piping hot throughout. Never microwave the pudding with aluminum foil attached.
  • Flaming safety: Use only a small amount of brandy, keep the pudding away from decorations and other flammable materials, and never pour alcohol directly from a bottle near an open flame.
  • Serving suggestions: Serve with brandy butter, brandy sauce, vanilla custard, double cream, or lightly whipped cream.
  • Optional additions: Chopped nuts, extra citrus zest, or additional candied peel can be added for extra flavor and texture.
  • Timing: The initial steaming takes 6 hours, with an additional 2 hours for traditional reheating. Allow extra time if soaking the raisins overnight or aging the pudding before serving.

Nutrition

Find it online: https://yumfamilyrecipes.com/traditional-british-christmas-pudding/