Description
Traditional British Christmas Pudding is a rich, fruit and brandy-filled steamed dessert perfect for holiday celebrations. This make-ahead pudding combines a blend of dried fruits, breadcrumbs, spices, and brandy, steamed slowly to develop deep flavors and moist texture. Served flaming brandy sauce or custard, it’s a classic festive treat that delights with every bite.
Ingredients
Scale
Wet Ingredients
- ½ cup butter, good quality, salted
- 2 eggs
- 3 oz orange juice, freshly squeezed, made up to 5 oz (150 ml) with brandy or rum
- Brandy for soaking raisins and for serving
Dry Ingredients
- 1 cup dark brown sugar, heaped
- ½ cup all-purpose flour
- ½ tsp baking powder
- 1 tsp mixed spice (or see notes to make your own)
- 2 cups fresh breadcrumbs (not dried)
- 1 cup Sultanas (golden raisins)
- 1 cup raisins (soaked overnight in brandy)
- ½ cup Zante currants
- 3 Tbsp mixed candied peel, chopped (optional)
Fresh Ingredients
- 1 small apple, peeled, cored, and grated
- 2 tsp finely grated orange rind (or lemon rind)
Instructions
- Prepare pudding basin: Butter a 5 or 6 cup pudding basin thoroughly and line the bottom with a buttered disc of parchment or waxed paper to prevent sticking.
- Mix the base: Beat the butter and dark brown sugar together until soft and creamy to form the pudding base.
- Add dry ingredients and eggs: Stir in the flour, baking powder, eggs, and mixed spice until evenly combined.
- Incorporate fruits and breadcrumbs: Add the fresh breadcrumbs, soaked raisins, sultanas, currants, grated apple, orange rind, orange juice with brandy, and chopped candied peel (if using). Mix thoroughly to distribute all ingredients well.
- Fill and cover the pudding basin: Spoon the mixture into the prepared basin and flatten the top. Cut a waxed or parchment paper disc to fit the top, butter it, and place it on the mixture.
- Seal and prepare for steaming: Tear a large piece of parchment paper and aluminum foil, enough to cover the bowl and extend halfway down the sides. Place the foil over the parchment with a pleat in the center for expansion. Tie securely with kitchen string below the basin lip and create a handle on top.
- Steam the pudding: Place the pudding basin on a trivet inside a large pot with water halfway up the basin. Cover with a tight-fitting lid and steam gently for 6 hours, replenishing water hourly to maintain level.
- Cool and store: After steaming, remove the basin carefully. Replace the foil and parchment with clean paper to cover the pudding and store in a cool place. The pudding benefits from maturing for several hours or even days.
- Reheat before serving: Steam the pudding for an additional two hours or microwave until piping hot. Let stand briefly before unmolding onto a heatproof serving plate.
- Serve flambé: Pour brandy over the pudding and carefully light it to flame. Once the flame dies down, cut the pudding and serve with brandy sauce, butter, thick cream, lightly whipped cream, or custard for a traditional finish.
Notes
- If you don’t have mixed spice, you can make your own blend from common spices in your pantry such as cinnamon, nutmeg, cloves, and allspice.
- If you only have light brown sugar available, add a tablespoon of treacle or molasses to deepen the flavor.
- For a more traditional pudding, you can replace ¼ cup butter with ¼ cup suet; however, this will make the pudding non-vegetarian if using real suet.
- Soaking raisins overnight in brandy enhances the flavor and moistness of the pudding.
- Steaming time is critical for the texture; maintain steady, gentle heat and water level during cooking.
Nutrition
- Serving Size: 1 slice (approx. 150g)
- Calories: 420 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 75 mg
