Christmas pudding stands as one of the most cherished and time-honored traditions of the holiday season, transforming a rich mixture of dried fruits, spices, and spirits into a dense, moist dessert that embodies the very essence of Christmas celebration. This traditional Christmas pudding recipe creates a deeply flavored, aromatic pudding packed with currants, raisins, and candied peel, all bound together with suet and enriched with brandy and ale. The result is a luxurious dessert that improves with age and fills the house with the most wonderful spiced aromas during its long steaming process. Serving 10 to 12 people, this pudding requires advance planning as it benefits from weeks of aging, making it the perfect make-ahead centerpiece for your Christmas dinner that connects you to centuries of British holiday tradition.
Serving Size: 10-12 servings
Prep Time: 45 minutes
Steam Time: 6 hours initial, 2 hours reheating
Aging Time: 4-8 weeks (optional but recommended)
Total Active Time: 1 hour 30 minutes
Ingredients for the Pudding
- 1 cup fresh white breadcrumbs
- 1 cup all-purpose flour
- 1 cup shredded suet or cold butter, grated
- 1 cup packed dark brown sugar
- 2 cups currants
- 2 cups golden raisins
- 1 cup mixed candied peel, chopped
- 1/2 cup blanched almonds, chopped
- 1 large apple, peeled and grated
- 1 large carrot, peeled and grated
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3 large eggs, beaten
- 1/2 cup dark ale or stout
- 1/4 cup brandy (plus extra for feeding)
- 2 tablespoons black treacle or molasses
- Zest of 1 lemon
- Zest of 1 orange
Preparing Your Pudding Basin
You’ll need a 2-pint pudding basin or heatproof bowl for steaming. Generously butter the basin and dust it lightly with flour, tapping out any excess. This prevents the pudding from sticking and ensures easy removal when cooked.
Cut a circle of parchment paper to fit the bottom of the basin, and butter one side. Place it butter-side up in the bottom of the basin. This extra step guarantees your pudding will turn out cleanly.
Prepare a large piece of parchment paper and aluminum foil, each about 12 inches square, for covering the pudding during steaming.
Mixing the Dry Ingredients
In a very large mixing bowl, combine the breadcrumbs, flour, suet or grated butter, and brown sugar. Mix these base ingredients together until well distributed.
Add all the dried fruits, candied peel, and chopped almonds to the bowl. Toss everything together with your hands or a large wooden spoon, making sure the fruits are evenly distributed throughout the mixture and coated with the flour mixture.
Stir in all the spices, salt, and the grated apple and carrot. The fresh fruits add moisture and help bind the pudding together while contributing natural sweetness.
Creating the Wet Mixture
In a separate bowl, whisk together the beaten eggs, ale or stout, brandy, treacle or molasses, and both citrus zests. This liquid mixture should be well combined and slightly frothy.
The ale adds depth and richness to the pudding, while the brandy provides the characteristic flavor that makes Christmas pudding so special. The treacle gives the pudding its dark color and adds a subtle bitter-sweet note.
Combining and the Wishing Tradition
Pour the wet mixture over the dry ingredients and stir thoroughly with a wooden spoon until everything is well combined. The mixture should be moist but not wet, holding together when squeezed but not dripping liquid.
According to tradition, each family member should take turns stirring the pudding from east to west while making a wish. This stirring should continue until everyone has had a turn and the mixture is perfectly combined.
Filling and Covering the Basin
Spoon the pudding mixture into the prepared basin, pressing it down gently but firmly to eliminate air pockets. Leave about 1 inch of space at the top to allow for expansion during cooking.
Level the surface with the back of a spoon, then cover with the buttered parchment paper, butter-side down. Place the aluminum foil over the parchment and tie securely around the rim with kitchen string, creating a tight seal that prevents water from entering during steaming.
The Long Steaming Process
Place the covered pudding basin in a large pot with a tight-fitting lid. Add enough boiling water to come halfway up the sides of the basin. The water should never cover the top of the basin.
Bring the water to a gentle boil, then reduce heat to maintain a steady simmer. Cover the pot and steam for 6 hours, checking every hour to ensure the water level remains constant and adding more boiling water as needed.
The long, slow steaming process is what gives Christmas pudding its characteristic dense, moist texture and allows all the flavors to meld together beautifully.
Cooling and Initial Storage
After 6 hours of steaming, carefully remove the pudding from the pot and let it cool completely in the basin. Once cool, remove the coverings and check that the pudding has pulled away slightly from the sides of the basin.
Turn the pudding out onto a clean plate to check it’s cooked through. The surface should be dark and firm, and a skewer inserted into the center should come out with just a few moist crumbs attached.
Aging and Feeding the Pudding
Wrap the cooled pudding in clean parchment paper and then in aluminum foil. Store in a cool, dark place for at least 4 weeks, though 6 to 8 weeks is even better for flavor development.
Every week or two, unwrap the pudding and drizzle it with 1 to 2 tablespoons of brandy, allowing it to soak in before rewrapping. This feeding process keeps the pudding moist and intensifies the brandy flavor.
Reheating for Serving
On Christmas Day, steam the pudding for 2 hours using the same method as the initial cooking. Alternatively, you can reheat it in the microwave by wrapping it in microwave-safe plastic wrap and heating on medium power for 2 to 3 minutes.
Let the pudding rest for 5 minutes after reheating before turning it out onto your serving plate.
Traditional Presentation and Flaming
Turn the hot pudding onto a warmed serving plate and remove any paper. Traditionally, a sprig of holly is placed on top for decoration.
For the dramatic flaming presentation, warm 3 to 4 tablespoons of brandy in a small saucepan until just beginning to steam. Pour the warm brandy over the pudding and immediately light it with a long match. The flame will burn for about 30 seconds, creating a spectacular blue flame.
Serving Accompaniments
Christmas pudding is traditionally served with brandy butter, also known as hard sauce, which is simply butter creamed with powdered sugar and brandy. Vanilla custard, heavy cream, or vanilla ice cream are also popular accompaniments that complement the rich, dense pudding perfectly.
Some families prefer serving it with a warm brandy sauce or even a dollop of clotted cream for an extra indulgent treat.
Storage and Leftover Uses
A properly made and aged Christmas pudding can last for several months when stored correctly. Wrap it tightly and store in a cool, dry place, continuing to feed it with brandy occasionally.
Leftover pudding can be sliced and served cold, or gently reheated in the microwave. Some people enjoy it with afternoon tea or even as a rich breakfast treat during the holiday season.
Modern Variations and Dietary Adaptations
While traditional suet creates the most authentic texture, you can substitute an equal amount of cold, grated butter for a slightly lighter pudding. For those avoiding alcohol, replace the brandy and ale with additional fruit juice or strong tea.
Gluten-free versions can be made by substituting the flour and breadcrumbs with gluten-free alternatives, though the texture will be slightly different from the traditional version.
The Importance of Planning Ahead
Christmas pudding is one dessert that truly benefits from advance preparation. The aging process allows the flavors to deepen and marry together, creating complexity that simply can’t be achieved with immediate consumption.
Start your Christmas pudding in late October or early November for the best results on Christmas Day. The anticipation and weekly feeding ritual become part of the holiday tradition themselves.
This traditional Christmas pudding recipe creates a dessert that’s steeped in history and rich with flavor, bringing centuries of British Christmas tradition to your holiday table. The combination of dried fruits, warming spices, and spirits creates a memorable finale to your Christmas feast that connects you to generations of holiday celebrations.
