Traditional Christmas Pudding Recipe

When I prepare this pudding, I think about the stories carried with every bite—the family gatherings, the steam rising from the basin, and the ritual of feeding it brandy each week. You’ll notice that this recipe balances crunchy almonds and tender fruits with bright citrus notes and warming spices, creating a harmoniously festive treat that’s stood the test of time.

Ready to dive into the rich world of this Traditional Christmas Pudding Recipe? Let’s walk through everything you’ll need and how to make your pudding perfectly traditional and delicious.

Ingredient Guide

• Fresh white breadcrumbs (350g): The base that gives the pudding its structure and soft texture.
• All-purpose flour (350g + 1.5 tbsp): Adds body and helps bind everything together; ensures a firm but tender crumb.
• Salt (1 tsp): Enhances flavors and balances sweetness.
• Ground ginger, nutmeg, cinnamon, mixed spice (about 0.5-1 tsp each): Aromatic warming spices that create the classic Christmas taste.
• Dark brown sugar (225g) and granulated sugar (225g): Deep caramel notes from brown sugar and clean sweetness from granulated balance perfectly.
• Mixed candied peel (175g, finely chopped): Adds cheerful bursts of citrusy chewiness.
• Currants (275g), sultanas (225g), seedless raisins (450g): Dried fruits provide chewy, juicy texture and deep natural sweetness.
• Chopped almonds (175g): For subtle crunch and nutty warmth.
• Granny Smith apples (2 mediums, peeled and chopped): Freshness and a little tart contrast that keep the pudding from feeling too dense.
• Lemon and orange zest and juice: Bright citrus notes to lighten the heavy ingredients.
• Eggs (3 large): Bind and enrich the pudding mixture.
• Whole milk (5 oz): Moistens and melts the sugars and butter into a smooth blend.
• Brandy (5 tbsp + extra for feeding): Adds depth and helps preserve the pudding; Cointreau is a lovely orange-flavored alternative.
• Salted butter (12 oz): Or suet for the traditional richness and velvety finish.

Prep Before You Begin

Before you start, set aside about 45 minutes for prep and know the pudding will steam for a patient 8-9 hours. Mise en place is key here: gather everything and prep your fruits and nuts finely—this helps your pudding mix evenly and steam to perfection. Warm your milk slightly to help integrate the butter without clumping, and butter your pudding basins well to avoid sticking.

How to Make Traditional Christmas Pudding Recipe

1. Combine breadcrumbs, flour, salt, all the spices, both sugars, candied peel, currants, sultanas, raisins, almonds, chopped apples, and lemon and orange zest and juice in a large stockpot. Use your hands to mix everything well—this tactile step feels so grounding and ensures an even distribution of flavors.
2. Whisk the eggs and 5 tablespoons of brandy in a separate bowl until frothy. Pour into the dry mixture, stirring thoroughly with a heavy wooden spoon until well combined.
3. Add the milk and stir again until smooth. Then add the butter and set your pot over low heat, stirring occasionally. Let the butter gently melt over 5-10 minutes, melding all elements into a glossy, thick batter.

4. Butter your pudding basins generously. Spoon the mixture evenly into the basins, smoothing the tops with a butter knife. Press down lightly to remove any air pockets that would create holes in your pudding’s texture.
5. Cover each basin with parchment paper, making a neat tri-fold pleat in the center to allow room for your pudding to expand beautifully during steaming. Secure the paper with kitchen twine wrapped tightly around the rim, trimming the excess for a tidy finish.
6. Prepare a large saucepan and place the puddings inside. Add warm water until it reaches halfway up the sides of each basin. Bring the water to a boil, reduce heat to a gentle simmer, and cover.
7. Steam your Traditional Christmas Pudding Recipe for 8 to 9 hours. Keep an eye on the water level—check every 30 to 60 minutes and add more warm water if it’s running low. Listen for the gentle bubbling sound; silence means the water is gone, and it’s time to refill immediately.
8. Remove your puddings carefully once done. The surface should be a luscious deep mahogany brown, almost black, with that unmistakable rich sheen. Let them cool completely before storing in a cool, dry place between 60-70°F.
9. Feed the puddings weekly with brandy until Christmas by poking holes in the surface with a skewer (no deeper than 1 inch) and brushing 1-2 tablespoons of brandy over the top. This keeps it moist and intensifies the flavors.
10. Reheat by steaming for 2-3 hours on serving day or warming gently in the microwave if short on time.
11. For drama, warm a few tablespoons of brandy (not boiling), pour it over your pudding on a heatproof plate, and ignite carefully with a long match. The flames flicker seductively, setting a magical scene as they burn away in 30-60 seconds just before serving.

Creative Variations for Traditional Christmas Pudding Recipe

• Add chopped dried figs or dates for a richer, caramelized sweetness.
• Swap almonds for toasted walnuts or pecans to introduce a deeper nutty flavor.
• Incorporate finely chopped crystallized ginger to add spicy warmth.
• Replace brandy with rum or apple cider for a different boozy note.
• For a modern twist, swirl in a cinnamon-spiced dulce de leche before steaming.
• Use gluten-free flour blend instead of all-purpose flour to make it allergy-friendly.

Storage, Freezing & Reheating

• Store: Keep in a cool, dry place (60-70°F), wrapped tightly, for up to 3 months before serving.
• Freeze: Puddings freeze beautifully; wrap in foil and plastic, then thaw slowly in the fridge for 24 hours before reheating.
• Reheat: Steam for 2-3 hours or microwave on low heat in short bursts, covered, to preserve moisture.
• Feed & Maintain: Don’t forget to ‘feed’ your pudding weekly with brandy even during storage—this keeps the flavors vibrant and texture perfect.

Traditional Christmas Pudding Recipe FAQs

• Can I make the pudding ahead of time? Absolutely! This pudding tastes even better after aging for a few weeks while you feed it with brandy weekly.
• Is steaming necessary? Yes, steaming slowly cooks the pudding and keeps it moist; baking won’t give the same tender texture.
• Can I substitute the suet or butter? Butter works beautifully, but if you want a traditional texture, suet is classic. Vegetable suet is an option for vegetarians.
• How do I know when the pudding is cooked? The top darkens to a mahogany or nearly black color, and the pudding will feel firm but springy when pressed gently.
• Can I adapt this recipe for a smaller portion? Yes, halve the ingredients and steam in smaller basins, adjusting steaming time accordingly (usually 5-6 hours).

Traditional Christmas Pudding Recipe

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This Traditional Christmas Pudding recipe is a rich, festive dessert packed with dried fruits, nuts, spices, and brandy, lovingly steamed for hours to develop deep, complex flavors. Perfect for holiday celebrations, this classic British pudding can be made ahead, fed with brandy to enhance its taste, and served flambé for a dramatic finish.

• Author: Olivia
• Prep Time: 45 minutes
• Cook Time: 9 hours
• Total Time: 9 hours 45 minutes
• Yield: 4 to 6 puddings (48 oz or 3-inch size pudding basins)
• Category: Dessert
• Method: Steaming
• Cuisine: British

Ingredients

Dry Ingredients

• 3.25 cups fresh white breadcrumbs (350 grams)
• 2.75 cups all-purpose flour (350 grams), plus 1.5 tablespoons extra for dusting
• 1 teaspoon salt
• 0.5 teaspoon ground ginger
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon ground cinnamon
• 1 teaspoon mixed spice or pumpkin pie spice
• 1.125 cups dark brown sugar, packed (225 grams)
• 1.125 cups granulated sugar (225 grams)
• 1.75 cups mixed candied peel, finely chopped (175 grams)
• 1.75 cups currants (275 grams)
• 1.5 cups sultanas or golden raisins (225 grams)
• 1 lb seedless raisins (450 grams)
• 1.5 cups chopped almonds (175 grams)

Fresh Ingredients

• 2 medium Granny Smith apples, peeled and chopped
• Zest and juice of 1 lemon
• Zest and juice of 1 orange
• 1.5 cups salted butter (12 oz)

Liquid Ingredients

• 3 large eggs
• 5 oz whole milk
• 5 tablespoons brandy plus extra for feeding (can substitute Cointreau)

Instructions

1. Combine Dry Ingredients: In a large stockpot, thoroughly mix the breadcrumbs, flour, salt, ground ginger, nutmeg, cinnamon, mixed spice, both sugars, chopped candied peel, currants, sultanas, raisins, chopped almonds, chopped apples, and the zest and juice of lemon and orange by hand until evenly combined.
2. Incorporate Eggs and Brandy: In a separate bowl, whisk the eggs with 5 tablespoons of brandy. Pour this mixture into the dry ingredients and stir with a heavy wooden spoon until evenly blended.
3. Add Milk and Butter: Stir in the milk thoroughly. Add the salted butter and cook the mixture over low heat for 5 to 10 minutes, stirring occasionally until the butter melts completely and all ingredients are well combined.
4. Prepare Pudding Basins: Generously butter pudding basins or heatproof bowls. Divide the pudding mixture evenly among them. Smooth and level the tops with a butter knife, pressing out any air pockets to ensure an even texture.
5. Cover with Parchment: Make a tri-fold pleat in the center of the parchment paper (to allow for pudding expansion). Place the parchment over each basin and secure tightly with kitchen twine wrapped twice around the rim. Trim any excess paper.
6. Steam the Puddings: Place the pudding basins in a large saucepan filled halfway up the sides with warm water. Bring water to boil, reduce heat to a gentle simmer, and steam the puddings for 8 to 9 hours. Monitor the water level every 30 to 60 minutes and add warm water as needed to maintain a gentle bubbling simmer.
7. Cool and Store: The puddings should be very dark in color, resembling deep mahogany or almost black, when fully cooked. Carefully remove the basins and let the puddings cool completely. Store them in a cool, dry place around 60-70°F.
8. Feed the Pudding: Weekly until Christmas, poke holes about 1 inch deep across the top of the pudding using a small skewer. Brush 1 to 2 tablespoons of brandy over the surface using a pastry brush. Wrap tightly after feeding.
9. Reheat Before Serving: Steam the pudding for 2 to 3 hours to reheat or warm in the microwave if short on time.
10. Flaming Presentation (Optional): To serve flambé, turn the pudding out onto a heatproof plate. Warm 2 to 3 tablespoons of brandy gently (do not boil), pour over the pudding, and carefully ignite using a long match. Keep children at a safe distance and allow the flames to extinguish naturally (about 30 to 60 seconds) before serving.

Notes

• The long steaming time is essential to develop traditional Christmas pudding flavors and dense texture.
• Feeding the pudding with brandy weekly helps preserve it and intensifies the aroma and taste.
• You can substitute Cointreau or other flavored liqueurs for brandy if preferred.
• Ensure water never boils too vigorously during steaming to prevent curdling or uneven cooking.
• This pudding can be made several weeks in advance and improves with age.
• Use parchment paper with a pleated center to allow for pudding expansion while steaming.
• For a vegan version, substitute butter with plant-based alternatives and use egg replacers, but cooking times and textures may vary.