There’s something timeless about a Classic Christmas Pudding, rich with spices, dried fruit, and a hint of brandy that fills the kitchen with an unmistakable warmth.
Made for those who treasure a truly traditional holiday treat, this recipe combines the spirit of Christmas past with flavors that never go out of style. Some say Christmas Pudding dates back centuries, bringing British households together around the table, year after year.
And though it takes patience to make (after all, the best puddings are steamed for hours), the reward is worth every moment. Imagine lifting the lid to reveal a pudding that’s deeply caramelized, studded with raisins, currants, and candied orange.
This recipe has that magical mix of warming spices like cinnamon and cloves, all enriched by a good splash of brandy, and best of all, it can be made weeks ahead to let those flavors intensify. Trust me—it’s the kind of dessert that makes Christmas feel like Christmas.
Why I Love This Recipe (And You Will Too):
- Rich in Tradition: Christmas Pudding’s long history brings a sense of nostalgia and holiday warmth that feels extra special every year.
- Make-Ahead Convenience: Preparing this a few weeks early lets you enjoy a stress-free holiday and an even more flavorful dessert.
- Simple Ingredients, Bold Flavor: Classic ingredients like dried fruit, spices, and brandy come together to make a dessert that’s bursting with festive flavor.
- Perfect Holiday Showstopper: Watching guests’ faces light up when you flambé the pudding? Absolutely priceless.
Classic Christmas Pudding Recipe
Equipment
- Mixing Bowls
- Measuring Cups
- pudding basin
- Baking parchment
- String
- Toothpick
- Serving Plate
Ingredients
- half a lemon rind and juice
- 8 ounces currants
- 8 ounces raisins
- 8 ounces sultanas
- 3 ounces brandy
- 8 ounces suet
- 4 ounces fresh white breadcrumbs
- 8 ounces moist brown sugar
- 8 ounces cooking apples peeled
- half an orange juiced
- 4 ounces mixed peel
- 4 ounces plain flour
- 4 eggs
- ½ teaspoon salt
- ½ teaspoon mixed spice
Instructions
- Soak currants, raisins, and sultanas in brandy, lemon, and orange juice overnight.
- In a large bowl, combine soaked fruits (with any leftover liquid), suet, flour, sugar, salt, spices, mixed peel, breadcrumbs, grated apple, and eggs until well-mixed.
- Grease a 2-pint pudding basin (or two 1-pint basins) and fill each basin about three-quarters full with the mixture.
- Cover the pudding: Place a sheet of foil over a sheet of parchment paper, pleat the center, and wrap over the basin.
- Tie tightly with string around the bowl, leaving extra string to create a handle for lifting.
- Set a heatproof saucer upside-down in a large pot, place the pudding bowl on top, and fill the pot with water halfway up the bowl’s side.
- Steam for 8 hours, topping up the water as needed, then cool the pudding and rewrap with fresh parchment and foil.
- Before serving, steam for 2 hours, unmold, and flame with brandy if desired. Serve with brandy butter, cream, or custard.
