Description
A traditional British Christmas pudding that is a rich, moist, and fruity steamed dessert filled with brandy. This make-ahead pudding is packed with sultanas, raisins, currants, and candied peel, flavored with mixed spices and citrus, then slowly steamed to perfection. Serve it flambéed with brandy for a classic festive treat.
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)
Dry Ingredients
- 1 cup dark brown sugar (heaped)
- ½ cup all-purpose flour
- ½ tsp baking powder
- 1 tsp mixed spice
- 2 cups breadcrumbs (fresh, not dried)
Fruits and Flavorings
- 1 cup sultanas (golden raisins)
- 1 cup raisins (soaked in brandy overnight)
- ½ cup Zante currants
- 1 small apple (peeled, cored, and grated)
- 2 tsp orange rind (finely grated rind of one fresh orange or lemon)
- 3 Tbsp mixed candied peel (optional, chopped)
Instructions
- Prepare the Pudding Basin: Butter a 5 or 6 cup pudding basin or mold thoroughly. Line the bottom with a disc of parchment or waxed paper, then butter the paper as well to prevent sticking.
- Mix the Suet/Butter and Sugar: Beat the butter and dark brown sugar together until soft and creamy, creating a smooth base for the pudding mixture.
- Add Dry Ingredients and Eggs: Stir in the flour, eggs, and mixed spice until everything is well combined and smooth.
- Incorporate Remaining Ingredients: Add the breadcrumbs, soaked raisins, sultanas, currants, grated apple, orange rind, orange juice mixed with brandy or rum, and candied peel (if using). Mix all ingredients thoroughly to evenly distribute the fruits and flavorings.
- Fill the Basin: Transfer the pudding mixture into the prepared pudding basin, pressing down gently to flatten the top for even cooking.
- Seal the Pudding: Cut a disc of waxed or parchment paper to fit the top of the basin. Butter this paper and place it on top of the pudding mixture.
- Create a Foil and Paper Cover: Tear a piece of parchment paper and aluminum foil large enough to cover the basin top and halfway down the sides. Place the foil over the parchment and create a pleat down the center to allow room for the pudding to expand during steaming.
- Secure the Cover: Place the paper and foil cover over the pudding basin, then tie string under the lip of the bowl, leaving extra string to tie over the top and form a handle. Tie securely to keep the cover in place during cooking.
- Steam the Pudding: Put a trivet in a large pot and add water until it is halfway up the side of the pudding basin. Place the basin on the trivet, cover with a tight-fitting lid, and steam for 6 hours. Check the water level every hour, topping it up with boiling water as needed.
- Store the Pudding: Once cooked, carefully remove the pudding basin from the pot. Remove the foil and parchment paper, wipe the rim clean, and replace with fresh paper. Store the pudding in a cool place until ready to serve.
- Reheat Before Serving: To serve, steam the pudding again for 2 hours or microwave for a few minutes until piping hot. Let it stand for a few minutes before removing from the basin.
- Flambé and Serve: Place the pudding on a heatproof serving dish. Douse with brandy and carefully light it in a safe environment. When the flame dies down, slice the pudding and serve hot with brandy sauce, butter, thick cream, lightly whipped cream, or custard.
Notes
- This is one of the most traditional British Christmas recipes, loved for its rich flavor and festive spirit.
- If you do not have mixed spice, a blend of cinnamon, nutmeg, ginger, and cloves can be used as a substitute.
- Soaking raisins in brandy overnight enhances their flavor and moistness.
- Ensure steaming water is checked frequently to avoid drying out or burning during the long cooking time.
- Pudding can be made weeks in advance and improves in flavor with time.
- Handle the flaming pudding carefully and always in a safe area to avoid accidents.
Nutrition
- Serving Size: 1 slice
- Calories: 426 kcal
- Sugar: 26 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.5 g
- Carbohydrates: 70 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 77 mg
