These individual Christmas puddings are a charming twist on the classic British dessert, traditionally served during the holiday season. Each rich, dark, and boozy pudding is packed with dried fruits, warm spices, and a hint of treacle, then steamed to a moist, dense perfection. Making them in individual ramekins not only cuts the steaming time dramatically but also makes for a beautiful, personal presentation at your festive table.
Ingredients
- 1 cup (150 g) mixed dried fruit (raisins, currants, sultanas)
- 1/2 cup (75 g) raisins
- 1/3 cup (50 g) candied mixed peel, chopped
- 1/4 cup (60 ml) brandy or dark rum, plus extra for flaming (optional)
- 1/2 cup (115 g) unsalted butter, softened, plus extra for greasing
- 1/2 cup (100 g) dark brown sugar, packed
- 1 large egg
- 1/2 cup (60 g) all-purpose flour
- 1/2 cup (50 g) fresh breadcrumbs
- 1/4 cup (30 g) ground almonds
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 tbsp black treacle or molasses
- 1 small apple, peeled and grated (about 1/2 cup / 75 g)
- Zest of 1 orange
- Zest of 1 lemon
Instructions
- The night before (or at least 8 hours ahead), combine the mixed dried fruit, raisins, and candied peel in a bowl. Pour over the brandy or rum, stir well, cover, and let soak overnight at room temperature.
- Grease six 1-cup (240 ml) ramekins or pudding molds with butter. Cut six circles of parchment paper to fit the bottoms, and six larger circles to use as lids.
- In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy. Beat in the egg, then stir in the black treacle.
- In a separate bowl, whisk together the flour, breadcrumbs, ground almonds, baking powder, cinnamon, nutmeg, and cloves.
- Fold the dry ingredients into the butter mixture until just combined. Then fold in the soaked fruits (including any unabsorbed liquid), grated apple, and orange and lemon zests.
- Divide the mixture evenly among the prepared ramekins, filling them about 3/4 full. Smooth the tops.
- Cover each ramekin with a parchment lid, then wrap tightly with aluminum foil, securing with kitchen twine if needed.
- Place a trivet or folded cloth in the bottom of a large pot. Set the ramekins on top, and pour in enough boiling water to come halfway up the sides of the ramekins. Cover the pot with a tight-fitting lid.
- Steam over medium-low heat for 2 hours, checking occasionally and topping up with more boiling water as needed to maintain the level.
- Carefully remove the ramekins from the pot and let them cool for 10 minutes. Run a knife around the edge and invert onto serving plates.
- If you like, warm a little extra brandy in a small pan, ignite it carefully, and pour over the puddings just before serving. (Flame will burn off quickly.)
Tips
- Soak the fruit: Don’t skip the overnight soak – it plumps the fruit and infuses the pudding with flavor. If you’re short on time, simmer the fruit and alcohol gently for 2 minutes, then cool completely before using.
- Steaming level: Keep the water at a gentle simmer, not a rolling boil, to prevent the puddings from becoming waterlogged. Check the water level every 30 minutes.
- Make ahead: These puddings actually improve with age. After steaming, cool completely, then store in the ramekins wrapped in plastic wrap and foil in the refrigerator for up to 2 weeks. Re-steam for 1 hour before serving.
- No treacle? Substitute with dark corn syrup or golden syrup, though the flavor will be slightly less deep. You can also use molasses, but reduce the amount to 2 teaspoons as it is more bitter.
Serving Suggestions
Serve the warm pudding with a generous spoonful of brandy butter, crème anglaise, or vanilla ice cream. For a classic touch, pour over a little warm custard. A sprinkle of powdered sugar or a sprig of holly (for decoration only) adds festive flair.
Variations
- Non-alcoholic: Replace the brandy or rum with orange juice or cold tea. The pudding will be less boozy but still delicious.
- Nut-free: Omit the ground almonds and add an extra 1/4 cup (30 g) of flour.
- Chocolate twist: Add 1/4 cup (40 g) of dark chocolate chips to the batter along with the fruit.
- Slow cooker: Place the covered ramekins in a slow cooker, add boiling water halfway up the sides, and cook on low for 4-5 hours.
Storage and Reheating
Store leftover puddings in their ramekins, wrapped tightly in plastic wrap and foil, in the refrigerator for up to 2 weeks. To reheat, steam them again for 1 hour, or microwave individual puddings on medium power for 1-2 minutes until hot. The puddings can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I make these puddings without alcohol?
Yes, simply replace the brandy or rum with an equal amount of orange juice, apple juice, or cold strong tea. The flavor will be slightly different, but the texture will remain moist and rich.
Why do I need to steam them for so long?
Steaming gently cooks the pudding through without drying it out, allowing the flavors to meld and the texture to become dense and sticky. The long, slow steam is essential for the characteristic Christmas pudding texture.
Can I use a different type of dried fruit?
Absolutely. Feel free to swap in chopped dates, dried cherries, or cranberries for some of the raisins. Just keep the total quantity about the same.
My pudding stuck to the ramekin – what went wrong?
Make sure you grease the ramekins thoroughly, including the bottom and sides. Also, letting the pudding cool for 10 minutes before unmolding helps it release more easily. Running a thin knife around the edge is also key.
How do I know when the pudding is done?
The pudding should be firm to the touch and a skewer inserted into the center should come out clean. The top will look dark and slightly sticky.
Can I make one large pudding instead of individual ones?
Yes, use a 1.5-quart (1.5 L) pudding basin and increase the steaming time to 4-5 hours. The recipe quantities remain the same.
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