Traditional British Christmas Pudding (a Make Ahead, Fruit and Brandy Filled, Steamed Dessert)
User Reviews
4.9
Traditional British Christmas Pudding (a Make Ahead, Fruit and Brandy Filled, Steamed Dessert)
Description
This classic British Christmas Pudding combines a rich array of dried fruits including sultanas, raisins, and currants soaked overnight in brandy, mixed into a batter containing butter, brown sugar, flour, eggs, and fresh breadcrumbs. The addition of grated apple and orange rind imparts subtle fruitiness and moisture, while mixed spice lends characteristic warmth. After mixing, the batter is packed into a prepared pudding basin lined with parchment, covered with buttered parchment and foil, and tied securely to allow for expansion during steaming.
The pudding steams for several hours until set, creating a dense and moist fruit cake-like dessert traditionally served during Christmas. Its texture is moist, rich, and retains a complex blend of citrus and spiced flavors. The slow steam cooking intensifies the fruit and brandy notes, making it a festive centerpiece dessert.
This pudding can be made ahead and stored to allow the flavors to mature over time. Variations include using suet for a more traditional richness or adding treacle for deeper sweetness if only light brown sugar is available. It is served as a holiday dessert, often with brandy butter or cream.
Ingredients
- ½ c butter good quality, salted
- 1 dark brown sugar heaped
- ½ cup all-purpose flour
- ½ tsp baking powder
- 2 egg
- 1 tsp mixed spice (see recipe in notes if you don't have any)
- 2 cups breadcrumbs fresh, not dried
- 1 cup sultanas (golden raisins)
- 1 cup raisins (note: I soaked my raisins in brandy, overnight)
- ½ cup currants Zante
- 1 apple small, peeled, cored and grated
- 2 tsp orange finely grated rind of one fresh orange or lemon, rind
- 3 oz orange juice freshly squeezed, made up to 5 oz (150 ml) with brandy or rum
- 3 Tbsp candied peel optional - chopped, mixed
Instructions
- Special equipment: a 5 or 6 cup pudding basin/mold like this Mason Cash bowl.
- Butter the pudding bowl and line the bottom with a disc of parchment or waxed paper, and butter the paper, too.
- Beat the suet/butter and sugar together until soft.
- Then add the flour, eggs, and spice until mixed. Then add the remaining ingredients and mix well.
- Put the mixture into the buttered bowl and flatten the top.
- Cut a disc of waxed or parchment paper the size of the top, butter it and place on top of the pudding mixture.
- Tear a piece of parchment paper and aluminum foil, large enough to cover the top of the bowl, and go halfway down the sides, and place the foil on top of the parchment. Create a pleat down the center, so that the pudding will have space to expand when cooking.
- Place the paper and foil over the pudding basin, then tie some string under the lip of the bowl, leaving extra string to tie over the top to form a handle, tying it on the opposite end. If you don't have a steamer, like me, place a trivet in a pot and fill the water so that it's halfway up the bowl and use a tight fitting lid.
- Steam for 6 hours, checking the water level once an hour or so, and topping it up.
- Once you've taken the bowl out of the pot, remove the aluminum foil and waxed/parchment paper, wipe the bowl and replace with clean paper. Store in a cool place.
- To serve: you can steam it for another two hours, OR simply microwave it for a few minutes until it's piping hot! Let stand for a few minutes before removing from the bowl. Place on a heatproof serving dish and douse with brandy. Carefully light the pudding (please do this in a safe area), then when the flame extinguishes, cut and serve with brandy sauce or butter, whipped cream, or custard.
Notes
- You can make your own mixed spice using common kitchen spices if unavailable.
- If using light brown sugar, add a tablespoon of treacle or molasses for richer flavor.
- Use part butter and part suet to replicate a traditional pudding texture if not concerned about vegetarian options.
- Soaking raisins overnight in brandy deepens flavor and moisture in the fruit mix.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 426kcal | 21% |
| Carbohydrates | 70g | 23% |
| Protein | 8g | 16% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 77mg | 26% |
| Sodium | 350mg | 15% |
| Potassium | 488mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 26g | 52% |
| Vitamin A | 466IU | 9% |
| Vitamin C | 9mg | 10% |
| Calcium | 104mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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