Quick Recipe Version (TL;DR)
Quick Ingredients
- Raisins 150 g (1 cup), sultanas 150 g (1 cup), currants 100 g (2/3 cup), glacé cherries 75 g (1/2 cup), mixed peel 75 g (1/2 cup), optional chopped figs/prunes 75 g (1/2 cup)
- Brandy 120 ml (1/2 cup), zest 1 orange + zest 1 lemon, juice of the orange
- Fresh breadcrumbs 150 g (about 3–3 1/2 cups), plain flour 100 g (3/4 cup), dark brown sugar 150 g (3/4 cup)
- Beef suet 175 g (about 1 1/2 cups) or cold grated unsalted butter 175 g (3/4 cup + 2 tbsp)
- Chopped blanched almonds 75 g (1/2 cup), spices (1 tsp cinnamon, 1 tsp mixed spice, 1/2 tsp nutmeg, 1/4 tsp cloves), 1/2 tsp fine salt
- 3 large eggs, 1 medium tart apple grated (about 1 cup), black treacle/molasses 2 tbsp, 2–4 tbsp milk or stout if needed
- Extra: butter to grease, parchment, foil, string, 2 tbsp brandy to “feed”
- Brandy butter: unsalted butter 150 g, icing sugar 180 g, brandy 60 ml, pinch salt, vanilla
Do This
- 1. Soak fruits with brandy, citrus zest, and orange juice 12–24 hours, covered.
- 2. Grease a 1.2 L pudding basin; line base. Prep a pleated parchment + foil lid; set up a large pot with a trivet.
- 3. Mix breadcrumbs, flour, sugar, suet/butter, almonds, spices, and salt. Stir in grated apple.
- 4. Beat eggs with treacle and vanilla; add soaked fruits and their liquid. Combine to a soft dropping consistency (add 2–4 tbsp milk or stout if needed).
- 5. Fill basin (leave 1.5 cm/1/2 in headspace). Cover with parchment circle, then pleated parchment + foil; tie with string.
- 6. Steam 4 hours at a gentle simmer (85–95°C / 185–203°F), topping up with boiling water. Cool, “feed” with 2 tbsp brandy; mature if you can. Reheat by steaming 2 hours before serving with brandy butter or custard.
Why You’ll Love This Recipe
- Classic, deeply spiced British Christmas pudding that’s rich, fruity, and celebratory.
- Make-ahead friendly: improves for weeks, freeing you up on the big day.
- Flexible: suet or butter, brandy or rum, with simple swaps for nuts or gluten.
- Showstopping finish: serve with silky custard or melting brandy butter.
Grocery List
- Produce: 1 orange, 1 lemon, 1 medium tart apple
- Dairy: Unsalted butter (for pudding and brandy butter), eggs, milk or double cream (if making custard)
- Pantry: Raisins, sultanas, currants, glacé cherries, mixed candied peel, optional figs/prunes, dark brown sugar, plain flour, fresh breadcrumbs (or bread to crumb), blanched almonds, black treacle/molasses, brandy or dark rum, ground cinnamon, mixed spice, nutmeg, cloves, vanilla, icing (powdered) sugar, fine salt, parchment, foil, kitchen string
Full Ingredients
For the Christmas Pudding (1.2 L / 1.25-qt basin)
- Raisins: 150 g (1 cup)
- Sultanas/golden raisins: 150 g (1 cup)
- Currants: 100 g (2/3 cup)
- Glacé cherries, halved: 75 g (1/2 cup)
- Mixed candied peel, chopped: 75 g (1/2 cup)
- Optional chopped figs or prunes: 75 g (1/2 cup)
- Finely grated zest of 1 orange (about 1 tbsp) and 1 lemon (about 2 tsp)
- Freshly squeezed orange juice: from the zested orange (about 60 ml / 1/4 cup)
- Brandy or dark rum: 120 ml (1/2 cup), plus 2 tbsp extra to “feed”
- Fresh white breadcrumbs: 150 g (about 3–3 1/2 cups, lightly packed)
- Plain/all-purpose flour: 100 g (3/4 cup)
- Dark brown sugar, packed: 150 g (3/4 cup)
- Shredded beef suet: 175 g (about 1 1/2 cups) or very cold unsalted butter, coarsely grated: 175 g (3/4 cup + 2 tbsp)
- Blanched almonds, chopped: 75 g (1/2 cup)
- Ground cinnamon: 1 tsp
- Mixed spice (or pumpkin pie spice): 1 tsp
- Ground nutmeg: 1/2 tsp
- Ground cloves: 1/4 tsp
- Fine salt: 1/2 tsp
- Apple, peeled and coarsely grated: 1 medium (about 120 g / 1 cup)
- Large eggs: 3, at room temperature
- Black treacle or molasses: 2 tbsp (about 40 g)
- Vanilla extract (optional): 1 tsp
- Milk or stout: 2–4 tbsp as needed to reach a soft dropping consistency
- Butter for greasing the basin
To Steam and Finish
- Large deep pot with lid and a trivet or inverted saucer
- Boiling water as needed
- Parchment paper + aluminum foil + kitchen string
- Extra brandy for flaming (optional; 2–3 tbsp)
Brandy Butter (Hard Sauce)
- Unsalted butter, room temperature: 150 g (2/3 cup)
- Icing/powdered sugar, sifted: 180 g (1 1/2 cups)
- Brandy: 60 ml (4 tbsp)
- Vanilla extract: 1 tsp
- Fine salt: pinch
Optional Quick Custard (Crème Anglaise)
- Whole milk: 500 ml (2 cups)
- Double cream/heavy cream (optional): 120 ml (1/2 cup)
- Vanilla bean (split) or vanilla extract: 1 bean or 2 tsp extract
- Egg yolks: 5 large
- Caster/superfine sugar: 75 g (about 6 tbsp)
- Fine salt: pinch
- Cornflour/cornstarch (optional for extra insurance): 1 tsp
Step-by-Step Instructions
Step 1: Soak the fruit
In a large bowl, combine the raisins, sultanas, currants, glacé cherries, mixed peel, and optional figs/prunes. Add the orange zest, lemon zest, orange juice, and brandy (120 ml). Stir well, cover, and soak for 12–24 hours at cool room temperature, stirring once or twice. In a hurry? Warm the brandy and orange juice until steaming, pour over the fruit, and soak 30–60 minutes.
Step 2: Prep the basin and steamer
Generously butter a 1.2 L (1.25-qt) pudding basin and line the base with a parchment circle. Cut a large sheet of parchment and a sheet of foil; fold each with a 2–3 cm (1 in) pleat down the center (to allow for expansion). Stack parchment on foil, pleat aligned, and set aside for the lid. Place a trivet or inverted saucer in a deep, lidded pot. When ready to steam, you will add boiling water to come halfway up the basin’s sides.
Step 3: Combine the dry ingredients
In a large mixing bowl, stir together the breadcrumbs, flour, dark brown sugar, suet (or grated butter), chopped almonds, cinnamon, mixed spice, nutmeg, cloves, and salt. If using butter, gently rub it through with your fingertips until evenly distributed and crumbly. Stir in the grated apple.
Step 4: Add eggs, treacle, and soaked fruit
In a jug, whisk the eggs with the black treacle and vanilla. Add the egg mixture to the dry bowl along with the soaked fruits and all their soaking liquid. Mix thoroughly until everything is evenly combined. The batter should be soft and spoonable—an easy “dropping” consistency. If it feels stiff, stir in 2–4 tbsp milk or stout until achieved.
Step 5: Fill and cover the basin
Spoon the mixture into the prepared basin, pressing it in to remove air pockets and leveling the top. Leave about 1.5 cm (1/2 in) headspace. Place the small parchment circle directly on the surface of the pudding. Cover with the pleated parchment-and-foil lid, foil side up, and tie it firmly under the rim with kitchen string. Add a second loop across the top to make a handle for lifting.
Step 6: Steam gently until set
Set the basin on the trivet in the pot and pour in boiling water to come halfway up the sides. Cover the pot with its lid. Steam for 4 hours at a gentle simmer (maintain 85–95°C / 185–203°F). The water should tremble, not boil vigorously. Top up with more boiling water as needed to keep the level steady. The pudding is done when a skewer inserted into the center meets no raw batter and comes out mostly clean.
Step 7: Make the brandy butter
While the pudding steams, beat the softened butter until pale and fluffy (2–3 minutes). Gradually beat in half the icing sugar, then the brandy, vanilla, and a pinch of salt. Beat in the remaining sugar until smooth and light. Spoon into a small serving bowl, cover, and refrigerate. Bring to cool room temperature before serving so it’s spreadable.
Step 8: Cool, feed, mature, and reheat to serve
Carefully lift the basin out and rest for 10 minutes. Remove the coverings. Prick the surface with a skewer and spoon over 2 tbsp brandy to “feed.” Replace with a fresh parchment circle, cool completely, then wrap and store in a cool, dark place (or the fridge). The flavor deepens beautifully over 2–6 weeks; you can “feed” weekly with 1–2 tsp brandy, if you like.
To serve, re-cover and steam again for 2 hours at a gentle simmer. Unmold onto a warm serving plate. For a traditional flourish, warm 2–3 tbsp brandy in a small pan or ladle (do not boil), pour over the pudding, and, away from overhead cabinets, carefully ignite. Serve immediately with brandy butter or warm custard.
Pro Tips
- Keep it gentle: a soft simmer (85–95°C / 185–203°F) ensures a moist, tender pudding. A hard boil can make it dry.
- Pleat the lid: the parchment-and-foil pleat allows expansion and prevents water from seeping in.
- Soft dropping consistency is key: if the mixture is too stiff, add milk or stout a tablespoon at a time.
- Suet vs. butter: suet yields the lightest, most traditional texture; grated butter is a great home-cook substitute.
- Mini puddings: divide into six 175 ml (3/4 cup) basins and steam about 1 hour 30 minutes; reheat 45 minutes.
Variations
- Rum & stout: replace half the brandy with dark rum and use stout (not milk) to adjust consistency for a deeper, malty note.
- Nut-free: omit almonds and add an extra 50 g (1/3 cup) raisins or 50 g (1/2 cup) finely chopped dried apricots.
- Gluten-free: use gluten-free plain flour and gluten-free fresh breadcrumbs; check that mixed peel and cherries are GF.
Storage & Make-Ahead
Once cooled, store the pudding well wrapped in parchment and foil in a cool, dark place up to 6 weeks (or refrigerate up to 1 week). It also freezes well for up to 3 months; thaw overnight in the fridge, then steam 2 hours to reheat. Brandy butter keeps refrigerated for 2 weeks; freeze up to 3 months. Leftover pudding is wonderful sliced and pan-fried in butter until crisp on the edges.
Nutrition (per serving)
Approximate for 1/12 pudding with 1 tbsp brandy butter: 560 kcal; Fat 22 g; Saturated Fat 12 g; Carbohydrates 78 g; Sugars 44 g; Fiber 5 g; Protein 6 g; Sodium 230 mg. Values vary by ingredients and portion size.
