Figgy's Christmas Pudding Recipe (Steamed, Rich & Boozy)

Figgy’s Christmas pudding is a deeply fruited, steamed British dessert that anchors a traditional holiday table. Dense with dried figs, raisins, currants, and candied peel, it is bound with suet or butter, dark sugar, breadcrumbs, and a generous splash of stout and brandy. The long steam gives it a moist, almost sticky texture and a mellow, spicy aroma that fills the kitchen for hours. This recipe uses a classic method that produces a rich, sliceable pudding that flames beautifully when served.

Ingredients

1 cup (140 g) all-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp salt
1 cup (150 g) dried figs, stems removed, chopped
1 cup (150 g) raisins
1 cup (150 g) currants
1/2 cup (75 g) candied mixed peel, chopped
1/2 cup (60 g) blanched almonds, chopped
1 cup (200 g) dark brown sugar, firmly packed
1 cup (120 g) fresh white breadcrumbs
1/2 cup (115 g) beef suet, finely chopped (or vegetable suet for a vegetarian version)
1 large apple, peeled, cored, and grated
Zest and juice of 1 orange
Zest and juice of 1 lemon
2 large eggs, beaten
1/2 cup (120 ml) stout or dark beer
1/4 cup (60 ml) brandy, plus extra for flaming (optional)

Instructions

Butter a 2-quart (2-liter) pudding basin or heatproof bowl. Cut a circle of parchment paper and a circle of foil, each about 3 inches (8 cm) larger than the top of the basin. Set aside.
In a large mixing bowl, sift together the flour, baking powder, cinnamon, nutmeg, cloves, and salt. Add the figs, raisins, currants, mixed peel, almonds, brown sugar, breadcrumbs, and suet. Stir well to combine.
Add the grated apple, orange zest and juice, lemon zest and juice, beaten eggs, stout, and brandy. Stir with a wooden spoon until everything is thoroughly combined. The mixture should be quite moist; if it seems dry, add a splash more stout.
Spoon the mixture into the prepared basin, pressing down to eliminate air pockets. Smooth the top, leaving about 1 inch (2.5 cm) of headroom for expansion.
Place the parchment circle over the top, then the foil circle. Tie securely with kitchen twine around the rim. Make a string handle across the top for easy lifting.
Place a small heatproof saucer or trivet in the bottom of a large pot. Set the pudding basin on top. Pour boiling water into the pot until it comes halfway up the sides of the basin. Cover the pot with a tight-fitting lid.
Steam over medium-low heat, maintaining a gentle simmer, for 6 hours. Check the water level every 30 minutes and top up with more boiling water as needed.
Carefully remove the basin from the pot. Let it cool completely on a wire rack. Once cool, replace the parchment and foil with fresh ones, or wrap the pudding in plastic wrap and foil. Store in a cool, dark place for at least 1 day, or up to 6 weeks, to mature.
To serve, re-steam the pudding for 2 hours (or 1 hour if it has been refrigerated). Unmold onto a serving plate. If desired, warm 1/4 cup (60 ml) brandy in a small pan, ignite it carefully, and pour over the pudding while flaming.

Tips

Suet substitute: If you can’t find suet, use cold grated butter or a solid vegetable shortening. This will change the texture slightly, making it a bit less dense, but it will still be delicious.
Soak the fruit: For an extra boozy pudding, soak the dried fruits in the brandy and stout overnight before mixing. This adds moisture and deepens the flavor.
Don’t peek: Resist the urge to lift the lid while steaming. Each time you do, you let out steam and lower the temperature, which can affect the pudding’s texture.
Check the water: The most common mistake is letting the pot boil dry. Set a timer to check the water level every 30 minutes, and always use boiling water to top up so the temperature doesn’t drop.

Serving Suggestions

Serve the pudding warm, sliced, with a generous spoonful of brandy butter, crème anglaise, or vanilla ice cream. For a classic British touch, pour warm custard over the top. A dusting of powdered sugar and a sprig of holly (non-toxic, decorative only) makes a festive presentation.

Variations

Vegetarian: Use vegetable suet or butter instead of beef suet. The flavor will be very similar, and the pudding will be suitable for vegetarians.
Nut-free: Omit the almonds and add an extra 1/4 cup (40 g) of dried fruit, such as chopped dates or cranberries.
Alcohol-free: Replace the stout with strong brewed tea or apple juice, and the brandy with orange juice. The pudding will be slightly less rich but still wonderfully fruity.
Spiced variation: Add 1/2 teaspoon of ground ginger and a pinch of allspice for a warmer spice profile.

Storage and Reheating

An unopened, properly wrapped pudding will keep in a cool, dark place for up to 6 weeks. Once cut, store leftovers in the refrigerator for up to 1 week. To reheat, steam individual slices in a steamer basket for 20–30 minutes until heated through, or microwave on medium power for 1–2 minutes per slice. The pudding can also be frozen for up to 3 months; thaw overnight in the refrigerator before re-steaming.

Frequently Asked Questions

Can I make this pudding in advance? Yes, absolutely. In fact, it’s better made at least a day ahead, and traditionally it’s made 4–6 weeks before Christmas to allow the flavors to meld. The mature pudding will be richer and more complex.

Why is my pudding too dry? A dry pudding usually means it was steamed too long or the water level dropped, causing the pot to run dry. Also, make sure you didn’t over-mix the batter, which can develop the gluten and make it tough. Next time, check the water more frequently and consider adding an extra splash of stout.

Can I use a slow cooker instead of steaming on the stove? Yes, a slow cooker works well. Place the covered basin in the slow cooker, add boiling water halfway up the sides, and cook on low for 8–10 hours. Check the water level occasionally.

Do I have to use suet? No, you can substitute an equal amount of cold, grated butter or a plant-based shortening. The texture will be slightly less dense, but the flavor will still be excellent. If using butter, keep it very cold and grate it just before mixing.

How do I flame the pudding safely? Warm the brandy in a small saucepan over low heat until it’s just steaming (do not boil). Remove from heat, ignite with a long match or lighter, and pour over the pudding immediately. Keep your face and hands away, and use a long-handled lighter. The flame will burn out in about 30 seconds.

Can I reheat the pudding in the microwave? Yes, for individual slices. Place a slice on a microwave-safe plate, cover with a damp paper towel, and microwave on medium power for 1–2 minutes, or until hot. For the whole pudding, steaming is better to preserve moisture.

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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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Figgy’s Christmas Pudding Recipe (Steamed, Rich & Boozy)