Christmas pudding is a rich British steamed dessert made with dried fruit, flour or breadcrumbs, suet or butter, warm spices, and often citrus and stout. This version is mixed ahead, steamed gently until tender, then served warm with custard, cream, or brandy butter; the ingredients are easy to source from baking shops and online Christmas pudding suppliers.
Ingredients
- 1 cup (150 g) raisins
- 1 cup (150 g) currants
- ¾ cup (110 g) sultanas or golden raisins
- ½ cup (75 g) mixed candied peel, finely chopped
- 1 small apple, peeled and coarsely grated, about ¾ cup (100 g)
- 1 cup (120 g) fresh white breadcrumbs
- ¾ cup (95 g) all-purpose flour
- ¾ cup (150 g) packed light brown sugar
- ¾ cup (150 g) finely chopped vegetarian suet or cold unsalted butter, grated
- ½ cup (75 g) blanched almonds, chopped (optional)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon fine salt
- Finely grated zest of 1 lemon
- 2 large eggs (about 100 g without shells)
- ½ cup (120 ml) stout or dark beer, or unsweetened apple juice
- 2 tablespoons (30 ml) brandy or orange juice
- 1 tablespoon (15 ml) molasses or dark treacle
- Butter or neutral oil, for greasing the basin
Instructions
- Grease a 1.5-quart (1.4-liter) heatproof pudding basin or bowl. Cut a circle of parchment to fit the top. Prepare a deep pot with a trivet or folded kitchen towel on its base; the basin must sit above the pot’s bottom, not directly on it.
- In a large bowl, combine the raisins, currants, sultanas, candied peel, grated apple, breadcrumbs, flour, sugar, suet or butter, almonds if using, spices, salt, and lemon zest. Toss well so the fruit is evenly coated.
- In a separate bowl, whisk the eggs with the stout, brandy, and molasses. Pour into the dry mixture and stir until evenly moistened. The mixture should be thick and spoonable, not watery. Transfer it to the basin and level the top without packing it tightly.
- Cover the basin with the parchment circle, then cover it with a layer of foil. Fold a pleat into the foil so the pudding has room to expand. Secure the cover tightly under the rim with kitchen string, and make a string handle across the top if you need help lifting the hot basin.
- Set the basin on the trivet in the pot. Carefully pour in boiling water until it reaches about halfway up the basin’s sides, keeping water below the cover. Cover the pot, bring the water back to a gentle simmer, and steam for 6 hours. Check the water every 30–45 minutes and top up with boiling water as needed; do not let the pot boil dry or let water splash onto the pudding.
- Turn off the heat and lift the basin out carefully. Remove the foil and parchment, then check the center with a food thermometer: because this pudding contains eggs, the USDA FSIS safe minimum for egg dishes is 160°F (71°C). If it has not reached that temperature, replace the cover and steam in 20-minute increments, checking again.
- Let the pudding stand for 10 minutes, then run a thin knife around the edge and invert it onto a warm serving plate. If you are making it ahead, cool it promptly and refrigerate it within 2 hours rather than leaving it at room temperature.
Tips
- Use finely chopped vegetarian suet for a traditional texture without animal fat. Grated cold butter works too, though it can make the pudding a little softer and less crumbly.
- For a no-alcohol version, replace both stout and brandy with apple juice or a mixture of apple juice and strong black tea. The result will be sweeter and less malty.
- Keep the simmer gentle. A hard boil can make the pudding tough, shift the basin, or force water beneath the cover; check the pot regularly and refill with boiling water.
- Use a basin with room at the top, and pleat the foil rather than stretching it tight. The pudding expands slightly as it cooks, and a tight cover can impede that expansion.
Serving Suggestions
Serve slices warm with custard, lightly whipped cream, vanilla ice cream, or brandy butter. For a simple sauce, beat ½ cup (115 g) softened unsalted butter with 1 cup (120 g) powdered sugar and 1–2 tablespoons (15–30 ml) brandy or orange juice until creamy. A little orange zest or a handful of fresh berries can balance the pudding’s sweetness.
For a festive presentation, warm the pudding before bringing it to the table and spoon sauce over individual portions. Do not pour flaming alcohol over it; an open flame is unnecessary and creates a burn and fire hazard.
Variations
Swap the stout for strong black tea, coffee, or apple juice, adjusting the sweetness to taste. Use chopped dried apricots or dates in place of some raisins, keeping the total dried fruit quantity close to 2¾ cups (410 g). If candied peel is unavailable, use finely diced dried apricot and add an extra teaspoon of lemon or orange zest; the flavor will be fruitier and less bittersweet.
For a nut-free pudding, omit the almonds and add an equal amount of extra breadcrumbs or dried fruit. Gluten-free all-purpose flour and gluten-free breadcrumbs can be used, although the texture may be more delicate; check that all packaged ingredients are suitable for your needs.
Storage and Reheating
Cool the cooked pudding and refrigerate it within 2 hours. Keep it covered in an airtight container or wrapped securely in the basin; it will keep for 3–4 days in the refrigerator. For longer storage, freeze well-wrapped portions for up to 2 months and thaw overnight in the refrigerator. Do not store homemade pudding at room temperature for an extended period.
To reheat a whole chilled pudding, cover it securely and steam for about 1½–2 hours, checking that the pot has enough water. Reheat individual slices covered in a microwave in short bursts, turning as needed. Reheat leftovers to 165°F (74°C), checked with a food thermometer, and serve promptly. Avoid reheating the same portion more than once.
Frequently Asked Questions
Can I make Christmas pudding ahead?
Yes. Make and steam it, cool it promptly, then refrigerate it for up to 3–4 days before reheating. This recipe is intended for short-term refrigerated storage, not months of room-temperature keeping.
Do I need a special pudding basin?
No. A heatproof 1.5-quart (1.4-liter) ceramic or stainless-steel bowl works if it fits inside your pot with room for water to circulate. Avoid thin glass bowls unless the manufacturer specifically states they are safe for stovetop steaming.
Why is my pudding wet or crumbly?
A wet pudding may have had water leak through its cover or may not have steamed long enough. A crumbly pudding can result from too little liquid or uneven mixing. Seal the cover well, keep the water below it, and check the center temperature before serving.
Can I steam it in a slow cooker?
Often, yes, if the cooker manual allows a heatproof basin and the basin fits with its lid in place. Add hot water to the cooker around the basin, follow the appliance’s steaming guidance, and still verify the pudding reaches 160°F (71°C) at its center.
Can I leave out the eggs?
Eggs help bind the mixture, so omitting them changes the texture and can make it fall apart. Use a tested egg-free Christmas pudding recipe rather than simply removing them from this ingredient list.
What can I use instead of candied peel?
Finely chopped dried apricot is a practical substitute. Add extra citrus zest for a brighter flavor, as candied peel brings both citrus aroma and a slightly bitter note.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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