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Christmas Pudding
5 from 12 votes

Christmas Pudding

Christmas Pudding is a traditional steamed dessert made by soaking dried fruit and candied peel in brandy and citrus juices overnight, then combining with flour, breadcrumbs, nuts, spices, sugar, and eggs to form a dense batter. The pudding is steamed in a greased mold to develop moist, rich flavors and a firm but tender texture, often served during the holiday season.

Prep Time
30 mins
Cook Time
7 hrs
Additional Time
3 hrs
Total Time
10 hrs 30 mins
Servings: 8 servings (1 pudding)
Calories: 570 kcal
Course: Dessert
Cuisine: British

Ingredients

  • 1 cup dried fruit mix raisins, currants, golden raisins/sultanas, etc.) (180g, mixed
  • ½ cup orange peel 80g, chopped, candied, or lemon peel
  • 1 small apple peeled, cored, and grated
  • orange zest and juice of 1
  • lemon zest and juice of 1
  • ½ cup brandy 120ml
  • ½ cup (1 stick) butter plus more for greasing, unsalted
  • 2 cups all-purpose flour (240g)
  • 1½ cups breadcrumbs 180g, plain
  • ½ cup almonds finely chopped
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • ½ teaspoon baking powder
  • 1 cup dark brown sugar (220g)
  • 2 large egg

Instructions

    Cup of Yum
  1. In a medium mixing bowl, combine the dried fruit, candied peel, apple, and orange and lemon zests. Measure ½ cup of brandy and add enough orange and lemon juice to equal ¾ cup. Add to the fruit and stir to combine. Cover and let soak for 3 hours or ideally overnight.
  2. When ready to assemble and cook, place the butter in the freezer. Generously butter a 1-quart (1.2-liter/4-pint) pudding mold or heat-proof bowl. Place a small round of parchment paper in the bottom of the bowl.
  3. In a large mixing bowl, whisk together the flour, bread crumbs, almonds, cinnamon, nutmeg, allspice, and baking powder. Grate the frozen butter into the flour mixture and toss to coat in flour and distribute throughout the mixture.
  4. To the soaked fruit mixture, add the brown sugar and eggs and stir until combined. Add to the flour mixture and stir until very well combined. (It’s going to be thick, so get the family involved and pass the bowl around!)
  5. Transfer the batter to the pudding mold and press down into an even, nicely packed layer using the back of a spoon.
  6. Make a pleated fold in a sheet of parchment paper and a sheet of foil. Cover the top of the bowl with the pleated parchment paper then cover with the foil.
  7. Wrap cooking twine around the foil and rim of the bowl a few times to tightly seal the paper and foil. Trim off the excess paper and foil. Then run the twine over the top and under the bottom of the bowl, twice, then around the rim again and tie to secure. (This will become a handle for removing the pudding, so make sure it’s secure.)
  8. Set a large steamer or pot with a steamer basket in the bottom on the stove. Place the pudding in the steamer. (Make sure there is at least an inch or two between the top of the pudding and the pot so that steam circulates well.) Carefully fill the pot with enough water to come about an inch up the side of the pudding mold, but not close to touching the paper and foil lid. Turn on to medium-high heat and bring to a boil.
  9. Reduce the heat to low, cover, and steam for 7 hours. Check the water level frequently and add more when needed, and try to keep the water from boiling in the pot. A soft, occasional simmer is fine.
  10. Carefully remove the pudding from the steamer. If serving that day, let the pudding sit for 10 minutes, then carefully remove the twine, foil, and paper, place a serving plate on top of the mold and invert the pudding. Let the bowl stay on top of the pudding until ready to serve.
  11. If storing for later, leave wrapped and set aside to cool completely. Then, remove the original twine, paper, and foil and replace them with new sheets and twine. Store in a cool dark place until ready to use. Before serving, steam again for 1 hour, then remove the wrapping and invert onto a serving plate.

Notes

  • Soak the fruit mixture with brandy and citrus juice overnight for the best flavor and moisture.
  • Grease the pudding mold thoroughly and line the bottom with parchment paper for easier removal.
  • Use a bowl or mold with an external lip to secure the foil cover tightly during steaming.
  • Cover the pudding with pleated parchment and foil, tightly tied with cooking twine to allow expansion while preventing leaks.
  • Check water level regularly during steaming to keep a gentle simmer and prevent burning.
  • Optionally add a silver coin to the batter as a traditional holiday custom for good luck.
  • Stir the thick batter with others by passing around the bowl to share the mixing effort and uphold tradition.

Nutrition Information

Calories 570kcal (29%) Carbohydrates 85g (28%) Protein 10g (20%) Fat 19g (29%) Saturated Fat 8g (40%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 7g (35%) Trans Fat 0.5g (25%) Cholesterol 77mg (26%) Sodium 213mg (9%) Potassium 306mg (7%) Fiber 5g (20%) Sugar 42g (84%) Vitamin A 476IU (10%) Vitamin C 17mg (19%) Calcium 138mg (14%) Iron 3mg (17%)

Nutrition Facts

Serving: 8 servings (1 pudding)

Amount Per Serving

Calories 570

% Daily Value*

Calories 570kcal 29%
Carbohydrates 85g 28%
Protein 10g 20%
Fat 19g 29%
Saturated Fat 8g 40%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Trans Fat 0.5g 25%
Cholesterol 77mg 26%
Sodium 213mg 9%
Potassium 306mg 7%
Fiber 5g 20%
Sugar 42g 84%
Vitamin A 476IU 10%
Vitamin C 17mg 19%
Calcium 138mg 14%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.