British Christmas Pudding Recipe

There’s something utterly magical about making a classic British Christmas pudding from scratch, and this British Christmas Pudding Recipe is one I reach for every holiday season. It’s packed with rich dried fruits, infused with warm spices, and soaked in brandy for that traditional, boozy kick. I absolutely love how this turns out – moist, fragrant, and just perfect for steaming ahead and savoring on Christmas Day. Trust me, once you try this recipe, you’ll want to make it year after year.

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Ingredients You’ll Need

Every ingredient here plays its part in creating that perfect British Christmas pudding texture and flavor. Use good quality butter and fresh breadcrumbs for the best results, and don’t skip soaking the raisins in brandy – that’s a game changer!

• Butter: I use salted butter for a touch more depth; it helps balance the sweetness beautifully.
• Dark brown sugar: Adds rich molasses notes; if you only have light brown sugar, adding a bit of molasses or treacle makes all the difference.
• All-purpose flour: Provides structure but stay gentle when mixing to keep your pudding tender.
• Baking powder: Just a touch, to lift the pudding slightly – not too fluffy, more just right.
• Eggs: Bind everything nicely and give your pudding a lovely richness.
• Mixed spice: Essential! If you don’t have any on hand, I’ll share a quick homemade mix in the notes below.
• Fresh breadcrumbs: Using fresh rather than dried keeps the pudding moist and helps soak up all the juices.
• Sultanas (golden raisins): These sweet gems brighten up the pudding with a slightly different flavor and texture.
• Raisins: I always soak mine overnight in brandy – it’s a little trick that sets this pudding apart.
• Zante currants: These tiny currants pack a punch of concentrated sweetness.
• Apple: Grated apple adds a subtle freshness and moisture that balances the richness perfectly.
• Orange rind: Freshly grated for that zesty lift that really wakes up the pudding.
• Orange juice and brandy or rum: The brandy is key for flavor and tradition, but if you prefer, rum works just as well.
• Mixed candied peel (optional): This adds a lovely chewy texture and bursts of sweetness if you like a more indulgent pudding.

Variations

I love to keep this pudding classic, but I’ve played around with a few variations that make it just as delightful while catering to different tastes or dietary needs. Feel free to make it your own.

• Using Suet: If you want a super-traditional texture, try replacing half the butter with suet—just be mindful if you want to keep it vegetarian.
• Alcohol-Free Version: For my family friends who don’t drink, I’ve swapped brandy for apple juice and it still tastes festive and full-bodied.
• Spice Mix Tweaks: I sometimes add a pinch of cinnamon or nutmeg depending on what I have on hand—feel free to tweak the mixed spice to your liking.
• Extra Fruits: I’ve added chopped dried apricots or cranberries for a tangier twist, which guests always enjoy.

How to Make British Christmas Pudding Recipe

Step 1: Prepare Your Pudding Basin

Before anything else, butter your pudding basin thoroughly. I like to line the bottom with a parchment or waxed paper circle, greased on top as well. This little step helps the pudding release easily after steaming without any drama. Getting your preparation right here is a stress saver later on!

Step 2: Mix Butter and Sugar Until Soft

In a large bowl, beat the butter and dark brown sugar until the mixture becomes soft and creamy. This ensures the sugar dissolves nicely and gives a smooth base for your pudding batter. Don’t rush this—taking your time helps create a tender crumb.

Step 3: Incorporate Flour, Eggs, and Spices

Add the flour, eggs, and mixed spice to your creamed butter and sugar. Stir gently but thoroughly until everything is combined. Mixing well here is key to a pudding that holds together but stays moist—overmixing can make it tough, so be delicate.

Step 4: Fold in Breadcrumbs and Fruit

Now comes the fun part—adding your fresh breadcrumbs along with all the fruit, grated apple, citrus rind, and brandy mixture. I always make sure my raisins have had a good soak in brandy overnight for maximum flavor. Mix it all evenly so every bite has a bit of that gorgeous fruitiness.

Step 5: Pack Into Your Basin and Seal

Transfer your mixture to the prepared pudding basin, pressing it down gently to eliminate air pockets and flatten the top. Next, cut another buttered circle of parchment or waxed paper to cover the surface. Then, layer a sheet of parchment and heavy-duty foil over the basin, pleating the foil to allow space for expansion as the pudding cooks.

Step 6: Tie and Steam Away

Tie the foil and paper securely under the lip of the basin, with some extra string across the top to create a handle. Steam your pudding for about 6 hours, making sure to check your water level frequently (every hour or so) so it doesn’t dry out. Steaming can feel long, but the slow cooking is what gives this pudding its dense, luscious texture.

Step 7: Cool, Store, and Reheat for Serving

Once steamed, replace the foil and paper with fresh, then store your pudding in a cool place for several weeks if you like—I often make mine well before the big day so flavors deepen. To serve, simply re-steam for two hours or microwave it until piping hot. Don’t forget the dramatic flourish of dousing in brandy and setting alight—it’s the grand finale!

How to Serve British Christmas Pudding Recipe

Garnishes

My all-time favorite garnish is a generous splash of warm brandy poured over the pudding just before lighting it up—nothing beats the magical flame spectacle! Then, serve with traditional brandy butter, custard, or lightly whipped cream to balance the rich, fruity pudding. For a little festive sparkle, a sprinkle of toasted nuts or a dash of cinnamon sugar on top can add a lovely touch.

Side Dishes

The rich pudding pairs beautifully with simple sides like roasted nuts, a crisp green salad, or even a slice of stollen bread if you want to keep the festive vibes going. I sometimes serve it alongside spiced winter fruits or a scoop of vanilla ice cream for an indulgent twist.

Creative Ways to Present

For special occasions, I’ve presented mini versions of this pudding in individual ramekins—perfect for guests to have their own flaming show at the table! Wrapping the pudding in festive cloth napkins or placing it on a bed of holly (real or decorative) adds festive cheer. You can also serve it with a drizzle of caramel sauce or a dusting of edible glitter for that extra wow factor.

Make Ahead and Storage

Storing Leftovers

I store my leftovers wrapped tightly in the fridge, usually under foil or cling film, which keeps the pudding moist for several days. If you slice it when cold, it cuts cleanly and reheats wonderfully without crumbling, so you’ll get perfect portions every time.

Freezing

Freezing works beautifully for this pudding—after cooking and cooling, I slice it and wrap portions in foil and plastic wrap to freeze. When you’re ready to enjoy, thaw overnight in the fridge and reheat by steaming or microwaving for the best texture.

Reheating

Reheating is simple—pop your pudding back in a steamer for about 2 hours, or if you’re short on time, microwave small portions for a few minutes until piping hot. Just remember to cover the pudding to retain moisture and avoid drying out.

FAQs

Final Thoughts

I used to be intimidated by traditional Christmas puddings, but this British Christmas Pudding Recipe changed everything for me—it’s approachable, packed with incredible flavors, and really fun to make. There’s a genuine joy in waiting for the steaming hours, knowing you’re about to share a comforting, festive dessert with loved ones. Give this recipe a try—you’ll not only impress your family but also create a new holiday tradition worth savoring.

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