Christmas Pudding Recipe
A classic British dessert, Christmas Pudding is filled with rich spices, dried fruits, and a hint of brandy, making it a festive favorite. Prepare this pudding in advance to let the flavors mature, and serve it with a drizzle of brandy sauce or flambé it for an extra-special holiday treat.
Equipment
- Pudding basin (1.5-2 liters)
- Steamer or large pot for steaming
- Mixing bowl
- Grater for zesting citrus
Ingredients
- 250g raisins
- 150g currants
- 100g sultanas
- 100g mixed peel
- 100g suet or butter (for a vegetarian option)
- 100g breadcrumbs
- 100g flour
- 100g dark brown sugar
- 50g chopped almonds
- Zest of one lemon
- Zest of one orange
- 1 tsp mixed spice (cinnamon, nutmeg, cloves)
- 1 tsp ground ginger
- 1 apple, grated
- 1 large eggs
- 100ml brandy or rum (plus extra for soaking and flaming)
- 50ml milk
Instructions
- Prepare the fruit: In a large bowl, mix the raisins, currants, sultanas, and mixed peel. Pour over the brandy or rum and let the mixture soak for at least 24 hours, stirring occasionally.
- Mix the dry ingredients: In a separate bowl, combine the suet, breadcrumbs, flour, sugar, almonds, citrus zest, and spices.
- Combine the wet and dry: Add the grated apple, soaked fruit mixture, eggs, and milk to the dry ingredients. Stir everything together until well combined.
- Prepare the pudding basin: Grease the pudding basin and spoon in the mixture, pressing it down firmly. Cover with a layer of greaseproof paper and foil, securing it with string.
- Steam the pudding: Place the basin in a steamer or a large pot with simmering water (the water should reach halfway up the basin). Cover and steam for 4-6 hours, checking periodically to ensure the water doesn’t dry out.
- Store the pudding: Once cooked, let the pudding cool. Store it in a cool, dark place for at least a week to allow the flavors to mature.
- Reheat and serve: When ready to serve, steam the pudding again for 1 hour. For a show-stopping presentation, warm some brandy, pour it over the pudding, and light it with a match to flambé.
Notes
- You can substitute the suet with butter for a vegetarian version.
- If you don’t want to use alcohol, soak the fruits in tea or fruit juice.
- Aging the pudding for at least a week enhances the flavor.
