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Traditional British Christmas Pudding (a Make Ahead, Fruit and Brandy Filled, Steamed Dessert)

One of the most traditional British Christmas recipes.

Prep Time
30 mins
Cook Time
6 hrs
Additional Time
9 hrs 54 mins
Total Time
16 hrs 24 mins
Servings: 8
Calories: 426 kcal
Course: Dessert
Cuisine: British

Ingredients

  • ½ c butter good quality, salted
  • 1 dark brown sugar heaped
  • ½ cup all purpose flour
  • ½ tsp baking powder
  • 2 eggs
  • 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 Zante currants
  • 1 apple small, peeled, cored and grated
  • 2 tsp orange rind finely grated rind of one fresh orange or lemon
  • 3 oz orange juice freshly squeezed, made up to 5 oz (150 ml) with brandy or rum
  • 3 Tbsp mixed candied peel (optional - chopped)

Instructions

    Cup of Yum
  1. Special equipment: a 5 or 6 cup pudding basin/mold like this Mason Cash bowl. 
  2. Butter the pudding bowl and line the bottom with a disc of parchment or waxed paper, and butter the paper, too.
  3. Beat the suet/butter and sugar together until soft.
  4. Then add the flour, eggs, and spice until mixed. Then add the remaining ingredients and mix well.
  5. Put the mixture into the buttered bowl and flatten the top.
  6. Cut a disc of waxed or parchment paper the size of the top, butter it and place on top of the pudding mixture.
  7. 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.
  8. 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.
  9. Steam for 6 hours, checking the water level once an hour or so, and topping it up.
  10. 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.
  11. 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

  • If you don't have mixed spice, get the easy recipe to make your own (with spices you already have in your cabinet.
  • If you only have light brown sugar, and add a tablespoonful of treacle or molasses.
  • You can use ¼ c (57 g) butter and ¼ c (57 g) suet if you want to make the pudding more traditional and don't mind it not being vegetarian if you use real suet)

Nutrition Information

Serving 1slice Calories 426kcal (21%) Carbohydrates 70g (23%) Protein 8g (16%) Fat 15g (23%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.5g Cholesterol 77mg (26%) Sodium 350mg (15%) Potassium 488mg (14%) Fiber 5g (20%) Sugar 26g (52%) Vitamin A 466IU (9%) Vitamin C 9mg (10%) Calcium 104mg (10%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 426

% 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.