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Christmas Pudding

Rich, warm, and deeply comforting, this traditional English Christmas pudding is full of holiday flavors from dried fruits and warm spices, making it perfect for festive celebrations.
Print Recipe
Prep Time 30 minutes
Cook Time 10 hours 15 minutes
Total Time 22 hours 45 minutes
Servings: 4 servings
Course: Dessert, Holiday
Cuisine: English, Traditional
Calories: 600
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 oz shredded beef suet
  • 4 oz dark brown sugar
  • 1 oz self-rising flour, sifted
  • 2 oz fresh white breadcrumbs
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cloves
  • 1/8 tsp freshly grated nutmeg
  • 1 pinch ground cinnamon
Fruits and Nuts
  • 5 oz currants
  • 2 oz sultanas (golden raisins)
  • 2 oz raisins
  • 1/2 oz mixed candied peel
  • 1/2 oz blanched almonds, chopped
  • 1/2 small apple, peeled, cored and finely chopped
  • Zest of 1/2 small orange
  • Zest of 1/2 small lemon
Wet Ingredients
  • 1 tbsp dark rum
  • 1 1/4 oz barley wine
  • 1 1/4 oz stout add a splash more if the batter is stiff
  • 2 large eggs
For Preparation
  • Softened for greasing butter for greasing a 1-pint pudding basin
  • Parchment paper, aluminum foil and kitchen string
  • 1/4 cup brandy, to flame (optional)
Serving Suggestions
  • Brandy butter, custard or rum sauce to serve with the pudding

Method
 

Preparation
  1. In a large bowl, combine the suet, brown sugar, flour, breadcrumbs, allspice, cloves, nutmeg, and cinnamon.
  2. Add the currants, sultanas, raisins, candied peel, almonds, chopped apple, and the orange and lemon zest. Stir everything well so the fruit gets evenly coated.
Wet Mixture
  1. In a separate bowl, whisk together the rum, barley wine, and stout. Beat in the eggs until the mixture is smooth.
Combine and Chill Overnight
  1. Pour the wet mixture over the dry ingredients and stir until everything is evenly mixed. If the batter seems stiff, add a splash more stout.
  2. Cover the bowl and refrigerate for about 12 hours.
Fill, Wrap, and Steam
  1. Butter a 1-pint pudding basin generously and pack the batter into the basin, pressing it down firmly.
  2. Cover the basin with parchment and foil, tie it tightly with string, and steam over a gentle simmer for 8 hours.
Cool, Store, and Re-Steam
  1. Let the pudding cool completely, then re-wrap it for storage. On Christmas Day, steam it again for 2 1/4 hours.
Unmold and Serve
  1. Run a knife around the edge of the basin, turn the pudding out onto a serving plate, and warm the brandy (if using) to ignite.
  2. Serve with brandy butter, custard, or rum sauce.

Notes

Store wrapped pudding in the refrigerator for up to 1 week, or in a cool pantry for up to 1 month. Reheat by steaming again or using the microwave.