Description
Traditional British Christmas Pudding is a rich, fruit-filled steamed dessert made ahead with butter, dark brown sugar, mixed spice, and brandy-soaked dried fruits. This classic holiday treat is steamed for hours, developing deep flavors, and served flambéed with brandy and accompanied by custard or cream for a festive celebration.
Ingredients
Scale
Butter and Sugar
- ½ cup good quality salted butter
- 1 cup heaped dark brown sugar
Dry Ingredients
- ½ cup all purpose flour
- ½ tsp baking powder
- 1 tsp mixed spice (or homemade mixed spice blend)
- 2 cups fresh breadcrumbs
Fruits
- 1 cup Sultanas (golden raisins)
- 1 cup raisins (soaked overnight in brandy)
- ½ cup Zante currants
- 1 small apple (peeled, cored, grated)
- 3 tbsp mixed candied peel (optional, chopped)
Wet Ingredients & Flavorings
- 2 eggs
- 2 tsp finely grated orange rind (or lemon rind)
- 3 oz freshly squeezed orange juice, topped up to 5 oz (150 ml) with brandy or rum
Instructions
- Prepare Pudding Basin: Butter a 5 or 6 cup pudding basin thoroughly and line the bottom with a buttered disc of parchment or waxed paper to prevent sticking.
- Mix Butter and Sugar: Beat the butter and dark brown sugar together until soft and creamy to create a smooth base.
- Add Dry Ingredients: Stir in the flour, baking powder, eggs, and mixed spice until fully combined, then fold in the fresh breadcrumbs thoroughly.
- Add Fruits and Flavorings: Incorporate the sultanas, brandy-soaked raisins, currants, grated apple, orange rind, orange juice mixed with brandy or rum, and candied peel if using, ensuring all are evenly distributed in the batter.
- Fill and Cover Basin: Spoon the mixture into the prepared pudding basin and press down to flatten the surface. Cut a disc of buttered parchment paper to cover the top of the mixture.
- Seal Basin: Tear a piece of parchment and aluminum foil large enough to cover the top and halfway down the sides of the basin. Place parchment on top, then foil, folding a pleat in the center to allow expansion. Tie securely with kitchen string under the lip and over the top to create a handle.
- Steam Pudding: Place the pudding basin on a trivet in a large pot. Add water halfway up the basin sides, cover with a tight-fitting lid, and steam gently for 6 hours. Check water level every hour and replenish as needed.
- Store Pudding: Remove the basin carefully, discard original paper and foil, wipe the rim clean, and replace with fresh buttered parchment paper. Store in a cool place for up to several weeks to mature flavors.
- Reheat for Serving: To serve, steam again for 2 hours or microwave until piping hot. Allow to stand a few minutes before unmolding.
- Serve with Flambé: Place pudding on a heatproof serving dish, douse with brandy, and carefully light to flambé. When the flame subsides, slice and serve with brandy sauce, thick or lightly whipped cream, butter, or custard.
Notes
- If mixed spice is unavailable, prepare your own blend with common spices like cinnamon, nutmeg, and cloves.
- If only light brown sugar is on hand, add a tablespoon of treacle or molasses for deeper flavor.
- To make a more traditional pudding, substitute ¼ cup butter with ¼ cup suet (animal fat), but this makes the pudding non-vegetarian.
- Soaking the raisins overnight in brandy intensifies the flavor and texture.
- Ensure tight sealing during steaming to prevent water from entering the pudding basin.
Nutrition
- Serving Size: 1 slice (approx. 120g)
- Calories: 380 kcal
- Sugar: 32 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 85 mg
