There’s nothing quite like a classic Christmas Pudding Recipe to bring that cozy holiday spirit alive in your kitchen. Made weeks ahead and bursting with rich dried fruits, warm spices, and a splash of brandy, it’s a festive tradition that fills your home with toasty, comforting aromas. Whether it’s your first time making it or you’re a seasoned pro, you’ll find this recipe both satisfying and surprisingly approachable—you get to enjoy a real taste of Christmas magic.
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Why You’ll Love This Christmas Pudding Recipe
I love how this pudding captures that perfect balance of dense, moist texture and rich, spiced sweetness. It’s truly a slow-cooked treasure worth the wait, filling your kitchen with nostalgic aromas for days. This recipe builds flavor with everyday ingredients you probably already have, plus it’s wonderfully adaptable if needed.
- Texture you want: Deeply moist, yet with a little bite from the fruits and grated fresh apple and carrot.
- Flavor that pops: Warm spices mingling with tangy dried fruits and brandy’s subtle warmth.
- Everyday ingredients: No fancy pantry required—simple staples like flour, sugar, and dried fruit.
- Works for any night: Perfectly festive for Christmas or an adventurous winter dessert anytime.
Ingredient Spotlight
Key ingredients like suet and mixed peel set this Christmas Pudding Recipe apart. Don’t worry if you can’t find suet—it has a unique texture but grated cold butter is a lovely swap. Mixed peel adds a zesty brightness, while the brandy and stout deepen the flavor beautifully.
- Suet: Traditional fat for a fluffy, moist pudding; substitute with chilled grated butter if needed.
- Mixed Peel: Adds citrusy brightness—look for good quality or homemade for best flavor.
- Dark Beer/Stout: Gives depth and a hint of bitterness that balances the sweetness perfectly.
Seasonality & Sourcing
This Christmas Pudding Recipe truly shines in the winter months when dried fruits and warming spices are everywhere. Shop for fresh grated apple and carrot on the day you start, but stock up on sturdy pantry staples a few weeks before Christmas. For the best flavor, opt for organic dried fruits and a quality brandy—both go a long way to lifting the whole taste.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by greasing your pudding basin well—it’s crucial for easy release later. Mix all the dry ingredients in a large bowl, then stir in grated apple and carrot for freshness and moisture. Once you add the liquids like beaten eggs, beer, and brandy, mix thoroughly until everything looks uniform. Avoid rushing this step; a well-mixed batter ensures even texture throughout.
Step 2 — Cook & Build Flavor
Once your basin is filled and packed firmly, cover it with double greaseproof paper and foil, tied securely with string. Place it in a steamer or a large pot with simmering water halfway up the basin’s side, and steam for 6 hours. The slow, gentle steam works wonders—don’t let the water boil dry, topping up as needed to keep the temperature steady. After steaming, you’ll notice the pudding is dark and fragrant, signaling those flavors have melded beautifully.
Step 3 — Finish & Rest
Allow your pudding to cool completely in the basin, then wrap it again with fresh paper and foil before storing it in a cool, dark place. This resting period—sometimes weeks long—lets all those delicious flavors deepen significantly. On Christmas Day, a final 2-hour steam revives its warm, sticky charm just before serving.
Troubleshooting Christmas Pudding Recipe
If your pudding turns out too dry, try adding a splash more stout or brandy to keep the texture moist next time. Bland flavor? Boost the spices like cinnamon and mixed spice a little—the warmth should shine through. If the pudding is soggy, it might be oversteamed; keep a close watch on both steaming times and water levels for that perfect balance.
Pro Tips
From my years of making this Christmas Pudding Recipe, controlling heat and timing is the secret to success. Slow, steady steam keeps it moist without overcooking. Also, making your pudding ahead lets flavors deepen in the best way. Avoid rushing the resting stage—it’s where the pudding really shines.
- Heat control: Keep simmering gently; avoid boiling water to prevent sogginess.
- Timing window: Steam 6 hours initially, then rest several weeks for flavor to mature.
- Make-ahead move: Prepare pudding up to 3 months ahead and store cool for best results.
- Avoid this pitfall: Don’t skip pressing the mixture firmly into the basin for even cooking.
Variations & Substitutions
If you want to customize your Christmas Pudding Recipe, try swapping suet for vegetarian alternatives or vegan butter for a plant-based version. Brown sugar can be replaced by muscovado for richer flavor. For a lighter pudding, reduce the brandy slightly and add more grated apple. These tweaks keep the spirit alive without losing the classic charm.
Great Debates
The butter versus suet debate is an oldie but goodie. Suet offers a distinct texture that butter can’t quite mimic, but butter makes the process easier and slightly less rich. Whether you choose one or blend both depends on what texture you prefer. I’ve done both—lately, I lean towards half suet, half butter for a perfect balance.
Make-Ahead, Storage & Freezing
This Christmas Pudding Recipe is famously make-ahead—steam it once, then store it wrapped in a cool, dark spot for up to 3 months. For longer storage, freezing works well: wrap your cooled pudding tightly in foil and keep in an airtight container. To thaw, place in the fridge overnight and steam again for 2 hours before serving to bring it back to life.
Yield & Conversions
This recipe yields one standard 1.2-liter pudding basin, serving around 8 people comfortably. To double, simply multiply all ingredients but be mindful of your steaming equipment size. For half portions, use a smaller basin and reduce steaming time by about a quarter. Metric conversions: 1 cup = 240 ml, 1 teaspoon = 5 ml.
Serving Ideas & Pairings
Traditional served-hot brandy butter, custard, or thick cream is classic for a reason—they all add indulgent richness. For a twist, try a scoop of vanilla ice cream or drizzle with a little extra brandy warmed gently with brown sugar. I find a sprinkle of toasted nuts can add a lovely crunch contrast to the soft pudding, balancing texture delightfully.
FAQs
Absolutely! You can replace suet with grated cold butter or vegetarian suet alternatives. The texture will be slightly different but still delicious.
Steaming for about 2 hours on Christmas Day refreshes the pudding, warming it through and revitalizing the flavors before serving.
Yes, once cooled fully, wrap tightly and freeze. Thaw in the fridge overnight, then steam again before serving to restore its luscious texture.
Keep it wrapped in fresh greaseproof paper and foil, stored in a cool, dark place like a pantry or cellar. This allows the flavors to mature beautifully.
Notes, Tools & Special Equipment
Use a 1.2-liter pudding basin for perfect sizing—too large or small can impact cooking times. A steady steaming setup, whether a dedicated steamer or a large pot with a trivet, helps keep the temperature even. A kitchen thermometer isn’t essential, but I find a digital one handy to ensure water stays around a gentle simmer. Finally, a sturdy mixing bowl and a reliable string for tying will make the process smooth and fuss-free.
PrintPrintable Recipe 📖
Christmas Pudding Recipe
A traditional Christmas pudding rich with dried fruits, spices, and suet, steamed to perfection for a moist and flavorful holiday dessert. This classic festive treat is made in advance, allowing the flavors to mature, and served with brandy butter, custard, or cream for a warming finish.
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Total Time: 8 hours 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Steaming
- Cuisine: British
Ingredients
Main Ingredients
- 1 cup suet (or grated butter)
- 1 cup breadcrumbs
- 1 cup brown sugar
- 1 cup flour
- 1 cup raisins
- 1 cup currants
- 1 cup mixed peel
- 1 apple, grated
- 1 carrot, grated
- 1 teaspoon mixed spice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 4 eggs, beaten
- ½ cup dark beer or stout
- ½ cup brandy
Instructions
- Mix dry ingredients: In a large mixing bowl, combine the suet, breadcrumbs, brown sugar, and flour thoroughly to create the dry base of the pudding.
- Add fruits and vegetables: Stir in the raisins, currants, mixed peel, grated apple, and grated carrot, ensuring all are evenly distributed throughout the mixture.
- Incorporate spices: Add the mixed spice, ground cinnamon, and ground nutmeg to infuse warm holiday flavors into the pudding mixture.
- Add liquids and bind: Pour in the beaten eggs, dark beer or stout, and brandy. Mix thoroughly until all ingredients are well combined into a thick, moist batter.
- Prepare pudding basin: Grease the pudding basin to prevent sticking, then spoon the mixture into it, pressing down firmly to remove air pockets and ensure an even texture.
- Cover and secure: Cover the basin with a double layer of greaseproof paper followed by a layer of foil. Secure tightly with string to keep steam out during cooking.
- Steam the pudding: Place the covered basin into a steamer or large pot with boiling water, making sure the water level is maintained, and steam for 6 hours to cook thoroughly.
- Cool and store: Allow the pudding to cool completely. Replace the greaseproof paper and foil, then store in a cool, dark place to mature and develop flavors until Christmas.
- Reheat before serving: On Christmas Day, steam the pudding again for 2 hours to reheat it before serving warm.
- Serve: Serve with brandy butter, custard, or cream for a festive finishing touch.
Notes
- Suet can be substituted with grated butter for a vegetarian option.
- Dark beer or stout adds depth of flavor but can be replaced with additional brandy or apple juice for a milder taste.
- Steaming time is crucial for a moist and tender pudding; ensure the water level in the steamer is regularly topped up.
- The pudding can be made weeks in advance, allowing the flavors to mature and improve over time.
- Use a deep pudding basin to avoid spillage during steaming.
- Allow the pudding to cool completely before wrapping for storage to prevent condensation and spoilage.
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