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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.

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.

Find it online: https://oliviabakes.com/traditional-christmas-pudding-recipe/