Print

Traditional Christmas Pudding Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 110 reviews

Traditional Christmas Pudding is a classic festive dessert packed with rich dried fruits, warm spices, and a touch of brandy. Steamed for hours, it develops a deep, dark color and exquisite dense texture. Perfect for holiday celebrations, this pudding can be fed with brandy weekly to enhance its flavor and served with a dramatic flaming presentation.

Ingredients

Dry Ingredients

  • 3.25 cups fresh white breadcrumbs (350 grams)
  • 2.75 cups all-purpose flour (350 grams), plus 1.5 tablespoons
  • 1 teaspoon salt
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground cinnamon
  • 1 teaspoon mixed spice or pumpkin pie spice
  • 1.125 cups dark brown sugar (225 grams), packed
  • 1.125 cups granulated sugar (225 grams)
  • 1.75 cups mixed candied peel (175 grams), finely chopped
  • 1.75 cups currants (275 grams)
  • 1.5 cups sultanas (225 grams) or golden raisins
  • 1 lb seedless raisins (450 grams)
  • 1.5 cups chopped almonds (175 grams)

Fresh Ingredients

  • 2 medium Granny Smith apples, peeled and chopped
  • Zest and juice of 1 lemon
  • Zest and juice of 1 orange
  • 3 large eggs
  • 5 oz whole milk (approx. 150 ml)
  • 1.5 cups salted butter (12 oz / 340 grams)
  • 5 tablespoons brandy, plus extra for feeding and flaming (can substitute Cointreau)

Instructions

  1. Mix Dry Ingredients: In a large stockpot, combine the breadcrumbs, flour, salt, ground spices (ginger, nutmeg, cinnamon, mixed spice), both sugars, mixed candied peel, currants, sultanas, seedless raisins, chopped almonds, chopped apples, and lemon and orange zest and juice. Mix thoroughly with your hands until well combined to evenly distribute all the ingredients.
  2. Combine Wet Ingredients: In a separate bowl, whisk the eggs and 5 tablespoons of brandy together until smooth. Pour this mixture into the dry ingredients and stir with a heavy wooden spoon until evenly incorporated, ensuring no dry pockets remain.
  3. Add Milk and Butter: Add the whole milk to the mixture and stir well. Then add the salted butter and cook the mixture over low heat for 5-10 minutes, stirring occasionally, until the butter has fully melted and the ingredients are well blended.
  4. Prepare Pudding Basins: Generously butter your pudding basins or heatproof bowls. Divide the pudding mixture evenly among the basins and smooth the tops with a butter knife, pressing into even layers and eliminating any air pockets.
  5. Wrap Basins: Fold a tri-fold pleat in the center of parchment paper (this pleat allows the pudding to expand). Place the parchment over each basin and secure tightly with kitchen twine wrapped twice around the rim. Trim any excess paper for a neat finish.
  6. Steam the Pudding: Place the pudding basins in a large saucepan and fill with warm water until it reaches halfway up the sides of the basins. Bring the water to a boil, then reduce heat to a gentle simmer. Steam the puddings for 8-9 hours, checking the water level every 30-60 minutes and adding more warm water as needed to maintain gentle bubbling. The puddings will darken to a deep mahogany brown or nearly black when done.
  7. Cool and Store: Carefully remove the puddings from the saucepan and let cool completely. Store in a cool, dry place with temperatures between 60-70°F (15-21°C).
  8. Feed the Pudding: To enhance flavor, poke holes across the top surface of the pudding (no deeper than 1 inch) using a small skewer. Brush 1-2 tablespoons of brandy over the surface with a pastry brush. Wrap the pudding tightly with parchment and store. Repeat this feeding process once a week until Christmas.
  9. Reheat Before Serving: When ready to serve, reheat the pudding by steaming it gently for 2-3 hours or warming it in the microwave until heated through.
  10. Optional Flaming Presentation: Turn the pudding out onto a heatproof plate. Warm 2-3 tablespoons of brandy gently (do not boil) and pour it over the pudding. Carefully ignite the brandy with a long match. Allow the flames to burn out naturally (approx. 30-60 seconds). Serve immediately, keeping children safely distant during this process.

Notes

  • Steaming for 8-9 hours ensures the pudding develops its classic dense texture and deep color.
  • Feeding the pudding weekly with brandy improves its flavor and moistness.
  • Use a tri-fold pleated parchment paper cover to allow pudding expansion during steaming and prevent water ingress.
  • Keep checking water level during steaming to prevent burning or drying out.
  • Traditional Christmas Pudding improves in flavor if made several weeks in advance.
  • For a vegetarian version, substitute suet with vegetable shortening or butter as used.
  • Use caution when flaming the pudding; keep flammable materials and children at a safe distance.

Find it online: https://mealoria.com/traditional-christmas-pudding-recipe/