How to Make Christmas Pudding – A Traditional British Recipe

--- published by foodie Parmod.

Christmas pudding is a rich, fruity, and indulgent dessert that has been at the heart of British festive celebrations for centuries. Steamed to perfection and often flamed with brandy before serving, it’s the ultimate symbol of a traditional Christmas dinner. This recipe will guide you through making your own Christmas pudding at home, ensuring your festive table has a truly classic touch.

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Ingredients

For the pudding:

225g sultanas

225g raisins

225g currants

100g glacé cherries (halved)

100g mixed candied peel

250g shredded suet (vegetable or beef)

250g soft dark brown sugar

250g fresh white breadcrumbs

140g plain flour

1 tsp ground mixed spice

1 tsp ground cinnamon

½ tsp ground nutmeg

Zest and juice of 1 lemon

Zest and juice of 1 orange

4 large free-range eggs

150ml stout or dark beer

4 tbsp brandy or rum

1 apple (peeled and grated)

For steaming:

Butter for greasing

Baking parchment and foil

Kitchen string

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Step-by-Step Instructions

1. Prepare the pudding basin

Lightly butter a 1.5-litre pudding basin. Cut a small circle of baking parchment to fit the base.

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2. Mix the dry ingredients

In a large mixing bowl, combine the sultanas, raisins, currants, glacé cherries, mixed peel, suet, breadcrumbs, sugar, flour, mixed spice, cinnamon, and nutmeg. Stir well so the fruit is evenly coated.

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3. Add the fresh ingredients

Mix in the lemon and orange zest, then stir in the grated apple.

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4. Add liquids and eggs

Beat the eggs in a separate bowl and add them to the mixture along with the lemon juice, orange juice, stout, and brandy. Stir until everything is well combined. The mixture should have a soft dropping consistency; add a splash more stout if needed.

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5. Stir-up Sunday tradition

Traditionally, the pudding mixture is made on “Stir-up Sunday” – the last Sunday before Advent. Everyone in the household takes a turn stirring the pudding from east to west, making a wish for the coming year.

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6. Fill and cover the basin

Spoon the mixture into the prepared pudding basin, pressing down lightly. Cover the top with a round of baking parchment, then a sheet of foil. Secure tightly with kitchen string.

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7. Steam the pudding

Place the pudding basin in a large pan and pour in enough boiling water to come halfway up the sides. Cover with a lid and steam gently for 6 hours, topping up with boiling water as needed.

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8. Cool and store

Once steamed, allow the pudding to cool completely. Replace the parchment and foil with fresh covers. Store in a cool, dark place for at least 4 weeks to let the flavours mature. Christmas puddings can be made several months in advance.

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9. Reheat on Christmas Day

On Christmas Day, steam the pudding for 2 hours before serving.

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10. Serving suggestion

Warm a little brandy in a small saucepan, light it carefully, and pour over the pudding at the table for a dramatic flaming effect. Serve with brandy butter, cream, or custard.

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Tips for the Perfect Christmas Pudding

Make it early: The longer the pudding matures, the richer the flavour.

Alcohol-free version: Replace brandy and stout with fruit juice or strong tea.

Storage: Wrap well and keep in an airtight container for up to a year.

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History of Christmas Pudding

The origins of Christmas pudding date back to medieval England, where it began as a porridge-like dish known as “plum pottage.” Over time, it evolved into the steamed dessert we know today. Rich with dried fruits, spices, and suet, it symbolises abundance and festive cheer.

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Final Thoughts

Making a Christmas pudding from scratch is a wonderful tradition that brings warmth and nostalgia to the festive season. With this recipe, you can prepare a pudding that will be the star of your Christmas Day feast. Whether you keep it classic or adapt it to your taste, it’s sure to bring smiles to everyone around the table.

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--- write ✍️ by foodie Parmod.