British Christmas Pudding with Brandy Recipe

If you’re dreaming of a classic festive dessert that’s steeped in tradition and bursting with rich flavors, this British Christmas Pudding with Brandy Recipe is the one you’ll want to make. It’s the sort of pudding that seems to capture the magic of Christmas in every bite — dense, fruity, and with that unmistakable warmth from brandy that really makes it sing. I absolutely love how this pudding turns out every time, and I’m excited to share all my tips so you’ll feel like a pro the moment you start steaming it!

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Ingredients You’ll Need

The blend of butter, spices, dried fruit, and fresh orange juice in this British Christmas Pudding with Brandy Recipe creates layers of flavor that meld beautifully overnight. Using fresh breadcrumbs instead of dried keeps the texture moist, and soaking the raisins in brandy gives that lovely boozy depth you expect in a Christmas pudding.

• Butter: Use good quality salted butter for richness and a subtle salt balance.
• Dark Brown Sugar: Adds that deep caramel sweetness, but you can tweak with molasses if you want more depth.
• All Purpose Flour: The base to bind everything together.
• Baking Powder: Just a touch to help the pudding rise slightly during steaming.
• Eggs: They bring everything together, adding structure to this dense dessert.
• Mixed Spice: This magical mix brings warmth and cinnamon-spice notes — I’ll share a little DIY mix if you don’t have any on hand.
• Fresh Breadcrumbs: I always use fresh to keep my pudding moist and tender inside.
• Sultanas and Raisins: I soak my raisins in brandy overnight to amp up the festive kick — trust me, it’s worth it!
• Zante Currants: Tiny bursts of tart sweetness add texture and interest.
• Apple: Grated apple adds moisture and a hint of fresh tartness.
• Orange Rind: The freshly grated zest brightens up the rich pudding beautifully.
• Orange Juice and Brandy: I mix fresh orange juice with brandy or rum to soak into the pudding, boosting those lovely fruity and boozy notes.
• Candied Peel (optional): Adds an extra pop of citrusy, chewy goodness if you’re feeling fancy.

Variations

While I love this pudding in its classic form, I’ve played around with a few tweaks over the years that I thought you might enjoy. Feel free to make this British Christmas Pudding with Brandy Recipe your own by mixing in some fun twists!

• With Suet: Once, I swapped half the butter for suet—it gave the pudding a richer, more traditional texture, but note it’s not vegetarian if you use real suet.
• Alcohol-Free Version: For family members who prefer no booze, I substitute orange juice and apple cider—still delicious!
• Extra Candied Fruit: I like adding extra chopped mixed peel or glacé cherries for those who want a bit more color and sweetness.
• Gluten-Free Option: Substitute plain gluten-free flour and use gluten-free breadcrumbs to make it suitable for gluten-free diets, just watch the steaming time closely.

How to Make British Christmas Pudding with Brandy Recipe

Step 1: Prepare Your Pudding Basin

Start by buttering your pudding basin thoroughly. I like using a good Mason Cash bowl for this, usually around 5 or 6 cups capacity. Line the bottom with a disc of parchment or waxed paper, then butter that paper too — this ensures your pudding won’t stick when it’s time to serve. It’s these small touches that really make your life easier later on.

Step 2: Mix the Batter With Love

Beat the butter and dark brown sugar together until soft and creamy — this is where that deep caramel flavor starts building. Next, add your flour, eggs, and mixed spice. Give it a good stir until everything is just combined, then fold in your fresh breadcrumbs, soaked sultanas, raisins, currants, grated apple, orange rind, orange juice, brandy, and if you like, candied peel. I always pause here to taste the mixture (raw, of course) — the aroma alone gets me so excited for Christmas dinner!

Step 3: Fill and Seal Your Pudding

Transfer the mixture into your prepared pudding basin and gently press it down, leveling the surface. Cut another disc of buttered parchment paper and place it on top. Then, cover the basin with a layer of parchment and a piece of aluminum foil — I fold the foil with a pleat down the center so the pudding has room to expand while steaming. Tie everything securely with string, creating a handle so it’s easier to lift in and out of the steamer or pot.

Step 4: Steam for 6 Hours

Place your pudding basin in a large pot on a trivet or upside-down saucer. Fill the pot with boiling water halfway up the sides of the basin and cover with a tight-fitting lid. Steaming might seem daunting, but checking the water level hourly and topping it up makes all the difference between a blackened pot or a perfectly moist pudding. The slow steam cooks the pudding beautifully, giving it that dense, moist texture I love. Six hours feels like forever, but trust me — it’s worth the wait.

Step 5: Cool and Store

Once steamed, carefully remove the basin from the pot. Take off the foil and parchment, wipe the rim clean, but don’t remove the pudding itself. Replace with fresh buttered paper, then store in a cool spot until you’re ready to serve, which can be days or even weeks later. The flavors deepen over time, making your British Christmas Pudding with Brandy Recipe even better.

Step 6: Reheat and Flame It!

When it’s showtime, steam the pudding again for a couple of hours or zap it in the microwave until piping hot—microwaving is my quick-fix when guests suddenly announce they’re hungry. Place the pudding on a heatproof dish, douse with brandy, and carefully light it. This flaming moment is pure magic and a real crowd-pleaser. Once the flames die down, slice and serve with your favorite accompaniments.

How to Serve British Christmas Pudding with Brandy Recipe

Garnishes

I tend to keep it classic with a dusting of powdered sugar and a splash of additional warmed brandy poured over the top right before serving. For extra indulgence, I love to accompany it with thick custard or lightly whipped cream. Sometimes, a knob of brandy butter is the perfect silky finish that melts into every slice.

Side Dishes

My go-to pairing is a warm plate of creamy custard, but it also goes wonderfully with vanilla ice cream if you want a cool contrast. For a proper British touch, offer some brandy sauce on the side — it keeps my guests coming back for seconds!

Creative Ways to Present

For a festive party, I’ve presented the pudding in small individual ramekins wrapped and steamed the same way — perfect for personal servings and fancy presentation. Lighting each pudding on fire just before serving never fails to delight and impress the crowd, making the moment extra special.

Make Ahead and Storage

Storing Leftovers

Leftovers? No problem! I keep mine covered tightly in the fridge and they stay moist and flavorful for up to a week. Just make sure to wrap tightly with fresh buttered parchment and foil to avoid drying out.

Freezing

I’ve frozen prepared puddings before steaming and it works really well. Wrap the pudding basin securely with foil and plastic wrap, and freeze for up to 3 months. When ready, thaw overnight in the fridge before steaming as usual — the flavor and texture hold up beautifully.

Reheating

To reheat, steam for about 1 to 2 hours until warmed all the way through. If you’re in a hurry, a microwave zapping in bursts works in a pinch, just watch for overheating edges. I like to cover it during microwaving to keep the moisture locked in.

FAQs

Final Thoughts

This British Christmas Pudding with Brandy Recipe holds a special place in my heart—it’s the centerpiece of so many joyful holiday memories. Every year, I look forward to that moment when the flame flickers over steaming pudding and the whole house fills with spiced, fruity aromas. Give this recipe a try, I promise you’ll feel the same magic, and you’ll have a delicious pudding that your friends and family will rave about for years to come.

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