Christmas Pudding
A traditional Christmas Pudding packed with dried fruit, warm spices, and rich flavour, steamed slowly for that classic dense, sticky texture. This festive British dessert is usually made ahead of time to allow the flavours to mature, making it the perfect centrepiece for Christmas Day. Serve warm with custard, cream, or brandy butter for a truly nostalgic holiday pudding.
Print Recipe
Servings: 10
INGREDIENTS
- 15 ml Grand Mariner or Brandy
(optional) - 250 g Raisins
- 100 g Currants
- 100 g Sultanas
- 50 g Mixed Peel
- 50 g Pitted Dates (finely chopped)
- 90 g Self-raising Flour
- 125 g Vegetable Suet
- 1 tsp Ground Mixed Spice
- ¼ tsp Ground Nutmeg
- 90 g Dark Muscovado Sugar
- 30 g Blanched Almonds (chopped)
- 125 g Breadcrumbs (fresh)
- 1 Apple (peeled and grated)
- 1 Orange (zested and juiced)
- 2 Free-range Eggs
EQUIPMENT
INSTRUCTIONS
- If you are using alcohol, pour your chosen alcohol over your dried fruit and leave to soak overnight. This step is optional.
- In a large bowl, add each ingredient in the order they are listed, stirring as you do. When it comes to the egg, ensure they are beaten well and all the ingredients are combined.
- Generously grease a 2 pint pudding bowl with some margarine/butter, before spooning the mixture in and pressing it down with the back of a spoon.
- With a piece of greaseproof paper large enough to cover your pudding bowl, fold a pleat in the middle before placing over the top of your pudding bowl. Repeat with a piece of tin foil and place on top of your greaseproof paper before tightly tying in place - around the top of the bowl - with a piece of twine. Trim away the excess greaseproof paper and tin foil before cooking.
- Steam your pudding in a large pan with simmering water with the lid on, for around 5 and a half hours, keeping an eye on the pan so that the water doesn't run dry. Top up with boiling water as required.
- Once completely cool, remove the pudding from the bowl, wrap in greaseproof paper, followed by tin foil, and store in a cool place until required.
- To reheat your pudding, place it back into the pudding bowl and steam again for about 2 hours before serving.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
NOTES:
Make Ahead:
Christmas Pudding is traditionally made weeks in advance to allow the flavours to develop. Once steamed and cooled, wrap it well and store it in a cool, dark place until Christmas Day.Reheating:
To serve, steam the pudding again for about 1-2 hours, or until heated all the way through. You can also reheat slices in the microwave for a quicker option.Storage:
Once cooked and cooled, keep the pudding tightly wrapped in greaseproof paper and foil or in an airtight container. Stored in a cool place, it will keep well for several weeks.Freezing:
Christmas Pudding freezes very well. Wrap it tightly and freeze for up to 3 months. Allow it to thaw fully before reheating by steaming.Serving Suggestions:
Serve warm with custard, cream, or brandy butter for a classic Christmas dessert. Tried this recipe?Tag @bakingwithgranny or use the hashtag #bakingwithgranny!
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