This Harrods-style Christmas pudding is a deeply rich, boozy British classic, dense with dried fruit, candied peel, and warm spices, then steamed for hours until dark and sticky. It’s the centerpiece of a traditional British Christmas, served flaming with brandy butter or custard. This recipe recreates that luxurious, shop-bought depth at home, using a slow steam to develop the pudding’s signature moist, fudgy texture and complex flavor.
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 (75 g) glacé cherries, halved
- 1/2 cup (120 ml) brandy, plus extra for flaming
- 1/2 cup (120 ml) stout or dark ale
- 1 cup (120 g) all-purpose flour
- 1 tsp (5 g) ground cinnamon
- 1/2 tsp (2 g) ground nutmeg
- 1/2 tsp (2 g) ground ginger
- 1/4 tsp (1 g) ground cloves
- 1 cup (200 g) dark brown sugar, packed
- 1 cup (120 g) fresh breadcrumbs
- 1 cup (120 g) beef suet, shredded (or vegetarian suet)
- 1 large apple, peeled, cored, and grated
- Zest and juice of 1 orange
- Zest and juice of 1 lemon
- 2 large eggs, beaten
- 1/4 cup (60 ml) milk
Instructions
- In a large bowl, combine the raisins, currants, sultanas, candied peel, and cherries. Pour the brandy and stout over the fruit, stir, cover, and let soak overnight (or at least 8 hours) at room temperature.
- Butter a 2-quart (2-liter) pudding basin or heatproof bowl. Cut a circle of parchment paper and a circle of foil, each about 2 inches (5 cm) larger than the top of the basin.
- The next day, sift the flour, cinnamon, nutmeg, ginger, and cloves into a very large mixing bowl. Add the brown sugar, breadcrumbs, suet, grated apple, orange zest and juice, lemon zest and juice, beaten eggs, and milk. Stir well to combine.
- Add the soaked fruit and any unabsorbed liquid to the bowl. Mix thoroughly until everything is evenly distributed. The mixture should be fairly wet—if it seems dry, add a splash more stout.
- Pack the mixture into the prepared basin, pressing down to eliminate air pockets. Leave about 1 inch (2.5 cm) of headroom for the pudding to expand.
- Place the parchment circle over the top, then the foil circle, and tie securely with kitchen string. If your basin has a lid, use that instead. Create a handle with string across the top for easy lifting.
- Place a small heatproof saucer or trivet in the bottom of a large stockpot. Set the pudding basin on top. Fill the pot with boiling water halfway up the sides of the basin. Cover the pot with a 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.
- After 6 hours, carefully remove the basin from the pot. Let it cool completely, then re-cover with fresh parchment and foil. Store in a cool, dark place until Christmas Day (or up to 2 months).
- On serving day, re-steam the pudding for 2 hours (or 1 hour if you prefer a less intense flavor). To serve, unmold onto a serving plate. If desired, warm 2–3 tbsp (30–45 ml) brandy in a small pan, ignite it carefully, and pour over the pudding while flaming. Serve immediately.
Tips
- Suet substitute: If you can’t find beef suet, use vegetarian suet (often labeled as “Atora”) or frozen grated butter. Butter will make a slightly softer pudding but works well.
- Soak the fruit: Don’t skip the overnight soak—it plumps the fruit and infuses the entire pudding with brandy flavor. If you’re short on time, heat the brandy and stout, pour over the fruit, and let sit for 2 hours.
- Check the water level: The most common mistake is letting the pot boil dry. Set a timer to check every 30 minutes, and always top up with boiling water to avoid lowering the temperature.
- Mature the pudding: A freshly steamed pudding is good, but a rested one is better. The flavors meld and deepen over 2–4 weeks. If you can, make it at least a month ahead.
Serving Suggestions
Serve warm, sliced thickly, with a generous dollop of brandy butter, crème anglaise, or vanilla custard. For a traditional touch, pour a little extra brandy over the pudding before flaming. A scoop of good vanilla ice cream also contrasts nicely with the warm, spiced pudding.
Variations
- Alcohol-free: Replace the brandy and stout with strong brewed tea or orange juice. The pudding will be less boozy but still moist and flavorful.
- Nutty: Add 1/2 cup (60 g) chopped almonds or pecans to the mixture for extra crunch.
- Spiced: Increase the ground ginger to 1 tsp (2 g) and add 1/4 tsp (1 g) ground cardamom for a warmer spice profile.
Storage and Reheating
After the initial 6-hour steam, the pudding can be stored in a cool, dry place (not the fridge) for up to 2 months, as long as it’s kept covered. Once steamed on the day, any leftovers can be refrigerated for up to 4 days. To reheat, steam individual slices for 20–30 minutes, or microwave on medium for 1–2 minutes until hot. Reheated leftovers should reach an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this pudding in a slow cooker? Yes. Place the covered basin in the slow cooker, add boiling water halfway up the sides, and cook on low for 8 hours. Check the water level occasionally.
Why is my pudding dry? Dryness usually results from insufficient steaming time or the water level dropping too low. Ensure the water stays at a gentle simmer and never falls below halfway up the basin. Also, make sure your fruit was well-soaked.
Can I freeze the pudding? Absolutely. After the initial steam, cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 6 months. Thaw overnight in the fridge before re-steaming for 2 hours.
What if I don’t have a pudding basin? Use a 2-quart (2-liter) heatproof glass bowl or a metal mixing bowl. You’ll need to adjust the parchment and foil to cover it securely.
How do I flame the pudding safely? Warm the brandy in a small saucepan over low heat (do not boil). Turn off the heat, ignite with a long lighter, and pour over the pudding immediately. Keep your face and hands away from the flames.
Can I reduce the steaming time? You can steam for 4 hours initially, but the pudding will be less dark and the texture slightly less dense. The traditional long steam develops the rich, sticky character.
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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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