English Christmas pudding, also known as plum pudding, is a dense, moist, and deeply spiced steamed dessert traditionally served at the end of a British Christmas dinner. It’s packed with dried fruits, suet, breadcrumbs, and warm spices, often finished with a splash of brandy and set alight for a dramatic presentation. This recipe uses a slow steaming method that yields a rich, dark pudding with a tender crumb and a complex, festive flavor that improves with age.
Ingredients
- 1 cup (150 g) raisins
- 1 cup (150 g) currants
- 1 cup (150 g) sultanas (golden raisins)
- 1/2 cup (75 g) candied mixed peel, chopped
- 1/2 cup (60 g) blanched almonds, roughly chopped
- 1 small apple, peeled, cored, and grated (about 1/2 cup / 75 g)
- 1/2 cup (120 ml) brandy, plus extra for flaming (optional)
- 1 cup (120 g) all-purpose flour
- 1 cup (120 g) fresh white breadcrumbs
- 1 cup (200 g) dark brown sugar, firmly packed
- 1 cup (200 g) beef suet, shredded (or vegetarian suet)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 2 large eggs, lightly beaten
- 1/2 cup (120 ml) stout or dark ale
- Zest and juice of 1 orange
- Zest and juice of 1 lemon
Instructions
- In a large bowl, combine the raisins, currants, sultanas, candied peel, almonds, and grated apple. Pour the brandy over the fruit mixture, stir well, cover, and let soak for at least 2 hours, or overnight if possible.
- After soaking, add the flour, breadcrumbs, brown sugar, suet, cinnamon, nutmeg, allspice, cloves, and salt to the fruit mixture. Stir until everything is evenly distributed.
- In a small bowl, whisk the eggs, stout, orange zest and juice, and lemon zest and juice. Pour this liquid into the dry fruit mixture and stir thoroughly until a stiff batter forms. The mixture should be moist but hold its shape when pressed.
- Butter a 2-quart (2-liter) pudding basin or heatproof bowl generously. Spoon the pudding mixture into the basin, pressing down to eliminate air pockets. Leave about 1 inch (2.5 cm) of headroom for expansion.
- Cut a circle of parchment paper and a circle of aluminum foil, each about 3 inches (8 cm) larger than the top of the basin. Place the parchment over the pudding, then the foil, and fold the edges tightly under the rim to seal. Tie with kitchen string to secure, and create a handle for easy lifting.
- Place a trivet or an inverted heatproof plate in the bottom of a large pot. Set the pudding basin on top. Fill the pot with boiling water until it reaches halfway up the sides of the basin. Cover the pot with a tight-fitting lid.
- Steam the pudding over medium-low heat, maintaining a gentle simmer, for 6 hours. Check the water level every hour and top up with more boiling water as needed.
- After 6 hours, carefully remove the basin from the pot using the string handle. Let it cool completely on a wire rack.
- Once cool, replace the parchment and foil with fresh pieces, or cover the basin with its own lid. Store in a cool, dry place for at least 24 hours, or up to several weeks, to allow the flavors to mature.
- To serve, re-steam the pudding for 2 hours (or 1 hour if you prefer a less intense flavor). Remove the cover, run a knife around the edge, and invert onto a serving plate. If desired, warm 2-3 tablespoons of brandy in a small pan, ignite it carefully, and pour over the pudding just before bringing to the table.
Tips
- Soak the fruit: The overnight soak in brandy plumps the dried fruit and infuses the whole pudding with flavor. If you’re short on time, a 2-hour soak is acceptable, but the pudding will be less rich.
- Suet substitutes: Traditional suet (beef) gives the pudding its characteristic lightness. You can use vegetarian suet (available in most UK supermarkets) or substitute with cold, grated butter. Butter will make the pudding slightly denser.
- Check the water level: The most common mistake is letting the pot boil dry. Set a timer to check the water every 45-60 minutes and always top up with boiling water to maintain a steady simmer.
- Make ahead: This pudding actually tastes better if made at least a week in advance. The flavors meld and deepen over time. It can be stored in a cool, dark place for up to 2 months, or frozen for up to 6 months.
Serving Suggestions
Serve the warm pudding with a generous spoonful of brandy butter (a sweet, boozy butter), crème anglaise (custard), or a dollop of lightly sweetened whipped cream. For a traditional touch, pour a little extra brandy over the pudding and ignite it at the table—this is both dramatic and delicious. A sprig of holly on top (remove before eating) adds a festive garnish.
Variations
- Alcohol-free: Replace the brandy and stout with orange juice and a strong brewed tea (like Earl Grey) for a non-alcoholic version that still has depth.
- Nut-free: Omit the almonds and add an extra 1/4 cup (40 g) of dried fruit, such as chopped dates or dried cherries.
- Spiced twist: Add 1/2 teaspoon of ground ginger and a pinch of ground cardamom for a slightly different spice profile.
- Individual puddings: Divide the mixture among 6-8 small buttered ramekins and steam for 2 hours instead of 6. This cuts the cooking time significantly and makes for elegant single servings.
Storage and Reheating
Once cooked and cooled, the pudding can be stored in its basin, tightly covered, in a cool, dry place for up to 2 months. If you plan to keep it longer, freeze it (in the basin) for up to 6 months. To reheat, steam the pudding from cold for 2 hours (or 3 hours if frozen). If you prefer a less intense flavor, 1 hour of steaming is sufficient. Leftover pudding can be refrigerated for up to 4 days; reheat individual slices in the microwave for 30-60 seconds, or steam the whole pudding again for 1 hour.
Frequently Asked Questions
Can I make Christmas pudding without suet? Yes, you can substitute with cold grated butter or a vegetable shortening. Butter will make the pudding slightly richer and denser, but it will still be delicious. Vegetarian suet is the closest substitute and is widely available.
How long does Christmas pudding keep? Properly stored in a cool, dry place, a steamed Christmas pudding will keep for up to 2 months. In fact, the flavor improves over time. Once cut, store the remaining pudding in the refrigerator and use within 4 days.
Why is my pudding dry? A dry pudding is usually caused by too little liquid in the mixture or by steaming at too high a temperature. Make sure the mixture is quite wet before steaming—it should be similar to a thick cake batter. Also, ensure the water in the pot is at a gentle simmer, not a rolling boil.
Can I cook Christmas pudding in a slow cooker? Yes, you can. Place the covered pudding basin in the slow cooker and add boiling water to come halfway up the sides. Cook on low for 8-10 hours, or on high for 5-6 hours. Check the water level occasionally and top up if needed.
What is the difference between Christmas pudding and plum pudding? They are essentially the same dish. The name “plum pudding” is a historical term; in the 17th century, “plums” referred to raisins or other dried fruits, not the fresh fruit we know today. So, plum pudding is simply an older name for Christmas pudding.
Can I reheat Christmas pudding in the microwave? Yes, for individual slices. Place a slice on a microwave-safe plate and heat on medium power for 30-60 seconds, or until warmed through. For the whole pudding, it’s best to steam it to retain its moist texture.
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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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