Traditional Christmas Pudding Recipes: Classic Festive Desserts You’ll Love

Christmas pudding is a beloved tradition in many households, celebrated for its rich flavors, moist texture, and festive charm. Rooted in British holiday customs, this dessert, also known as plum pudding, boasts a blend of dried fruits, spices, and a hint of alcohol, offering a heartwarming treat to conclude any Christmas feast. If you’re looking to recreate this classic dessert at home, here’s a detailed guide, complete with ingredients, preparation steps, and tips for the perfect Christmas pudding.

Christmas pudding is a steamed dessert traditionally made weeks (or even months) ahead of Christmas Day. Its deep flavors come from a combination of dried fruits, spices, breadcrumbs, suet (or butter), and a touch of brandy or rum. The long steaming process ensures a moist and dense texture, while aging enhances the depth of flavor. Traditionally, it's served flambéed with a brandy sauce or custard.

This recipe serves 6-8 people. Adjust the quantities for larger gatherings.

Main Ingredients

• Dried Fruits:
  • 200g raisins
  • 150g currants
  • 100g sultanas
  • 50g candied peel, chopped
• Dry Ingredients:
  • 100g breadcrumbs
  • 100g all-purpose flour
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground cloves

• Wet Ingredients:
  • 150g suet (or butter for a vegetarian option), grated
  • 100g dark brown sugar
  • 2 large eggs, beaten
  • Zest and juice of 1 orange
  • 2 tbsp black treacle (or molasses)
  • 100ml brandy or rum (plus extra for soaking)
• Optional:
  • 50g chopped nuts (e.g., almonds, hazelnuts)
  • 1 small apple, grated

For Serving

• Brandy butter, custard, or cream
• Extra brandy for flambéing (optional)

Step 1: Prepare the Fruit Mixture

1. Combine all the dried fruits, candied peel, and nuts (if using) in a large mixing bowl.
2. Pour in the brandy or rum and stir well to coat the fruits evenly. Cover the bowl and let the mixture soak overnight or for at least 6 hours. This allows the flavors to infuse fully.

Step 2: Mix the Dry Ingredients

1. In a separate bowl, mix the breadcrumbs, flour, sugar, and spices.
2. Add the suet or butter and stir to combine.

Step 3: Combine Wet and Dry Ingredients

1. Add the grated apple, orange zest, and juice to the soaked fruit mixture.
2. Gradually fold in the dry ingredient mixture, followed by the beaten eggs and treacle.
3. Mix everything thoroughly. The consistency should be thick but moist. If too dry, add a splash of brandy or milk.

Step 4: Prepare the Pudding Basin

1. Grease a 1.2-liter pudding basin with butter.
2. Line the bottom with a small round of parchment paper to prevent sticking.

Step 5: Fill the Basin

1. Spoon the pudding mixture into the prepared basin, pressing it down gently to remove air pockets.
2. Cover the top with a double layer of parchment paper and foil, securing it tightly with string. Leave enough room for the pudding to expand as it cooks.

Step 6: Steam the Pudding

1. Place the basin in a large saucepan with enough boiling water to come halfway up the sides of the basin.
2. Cover the pan with a lid and steam the pudding for 6 hours. Check the water level occasionally and top up as needed.

1. Once steamed, allow the pudding to cool completely in the basin.
2. Replace the parchment and foil with fresh layers, and store the pudding in a cool, dark place.
3. Feed the pudding weekly by pouring a tablespoon of brandy over the top to enhance its flavor.

• On Christmas Day: Steam the pudding for 2 hours to reheat.
• Alternatively, microwave in short intervals until warmed through, though steaming is preferred for the best texture.

• Flambé Presentation: Warm 2-3 tablespoons of brandy in a small saucepan. Carefully ignite with a long match and pour over the pudding for a dramatic entrance.
• Pair the pudding with creamy brandy butter, custard, or double cream for a decadent finish.

1. Soak the Fruits Well: The longer the dried fruits soak, the more flavorful the pudding will be.
2. Choose Quality Ingredients: Use high-quality dried fruits, spices, and brandy for the richest taste.
3. Plan Ahead: Make the pudding at least 4 weeks in advance for the best flavor development.
4. Check the Water Level: Keep an eye on the steaming water to avoid it boiling dry.

1. Gluten-Free Pudding: Substitute flour and breadcrumbs with gluten-free alternatives.
2. Alcohol-Free Version: Replace brandy with orange juice or apple cider.
3. Lighter Version: Use half the quantity of dried fruits and add more fresh fruit like grated pear or carrot.

A Festive Tradition Worth Keeping

Making Christmas pudding is more than just preparing a dessert; it’s about embracing a cherished tradition that brings families together. Whether you're an experienced baker or trying this for the first time, following this guide ensures a delectable result that will delight your loved ones. Add your own twists, serve it with flair, and enjoy a sweet, satisfying conclusion to your festive celebrations.

Happy holidays and merry Christmas!