There’s something magical about a traditional Christmas pudding—it’s not just a dessert; it’s an experience. From the warm spices to the dried fruits soaked in brandy, this recipe feels like the holidays in every bite. Growing up, I remember my grandmother lighting the pudding while we all watched in awe. It’s a recipe steeped in tradition, and trust me, you’re going to love keeping this one alive in your family.
If you’ve never tried making a classic Christmas pudding before, this is your sign—it’s easier than you think, and the result is pure holiday magic!
Why You’ll Love This Recipe
- A True Holiday Centerpiece: It’s not just a dessert—it’s a showstopper.
- Make-Ahead Perfect: You can prepare this pudding weeks in advance, letting the flavors deepen over time.
- Rich and Decadent: Packed with fruits, nuts, and spices, every slice is bursting with festive flavor!
- Traditional with a Twist: The brandy sauce takes the indulgence to the next level.
Ingredients Breakdown
Essentials
- Dried Fruits: A mix of raisins, currants, and sultanas is key. If you don’t have one, feel free to substitute with dried cherries or cranberries for a tart twist.
- Brandy: Used for soaking the fruits and as part of the sauce—it adds depth and warmth.
- Suet or Butter: Traditional recipes use suet, but butter works perfectly for a vegetarian alternative.
- Dark Muscovado Sugar: This rich sugar gives the pudding its deep, caramel flavor.
- Spices: Cinnamon, nutmeg, and mixed spice are essential for that festive aroma.
- Breadcrumbs: These help bind the pudding while keeping the texture light.
- Eggs: For structure and richness.
- Flour: Plain flour helps hold everything together.
Pro Tips
- Soak the fruits overnight or even longer for maximum flavor—they’ll absorb all the brandy goodness.
- If you don’t have a pudding basin, a deep, heatproof bowl works just as well.
Step-by-Step Instructions
- Prepare the fruits: Place the dried fruits in a large bowl, pour over the brandy, and toss to coat. Cover and let them soak overnight.
- Mix the dry ingredients: In a separate bowl, combine the suet or butter, breadcrumbs, muscovado sugar, flour, and spices. Stir well.
- Combine everything: Add the soaked fruits (and any remaining brandy), chopped nuts if you’re using them, and the eggs to the dry ingredients. Mix until well combined.
- Prepare the pudding basin: Grease the basin and press the mixture in, leveling the top. Cover with a greaseproof paper and foil, tying them securely with string.
- Steam the pudding: Place the basin in a large pot with enough boiling water to come halfway up the side. Cover the pot with a lid and steam for 6 hours, checking the water level occasionally.
- Cool and store: Once cooked, let the pudding cool completely. Store it in a cool, dry place for up to 6 weeks, reheating by steaming for 2 hours before serving.
- Make the brandy sauce: In a small saucepan, melt butter and sugar together. Add heavy cream and a generous splash of brandy, whisking until smooth and heated through.
Chef’s Tips and Tricks
- Flame your pudding for a dramatic presentation. Warm a few tablespoons of brandy, pour it over the pudding, and light it just before serving.
- A splash of orange or lemon zest in the mixture adds a bright, citrusy note that complements the spices beautifully.
Recipe Variations and Serving Suggestions
- Vegan Twist: Replace the suet or butter with a plant-based option, and use flax eggs instead of regular eggs.
- Nut-Free Version: Simply skip the nuts—don’t worry, it’s just as delicious!
- Serving Ideas: Serve the pudding warm with brandy sauce, custard, or even a scoop of vanilla ice cream. A sprig of holly on top makes for a festive touch!
FAQs
- Can I freeze Christmas pudding? Yes! Once cooled, wrap it tightly in cling film and foil. It can be frozen for up to 3 months. Thaw overnight in the fridge and reheat by steaming.
- How long can I store the pudding? Properly wrapped in a cool, dry place, it can last up to a year!
- Can I skip the brandy? While the alcohol flavor mellows during cooking, you can substitute orange juice or apple cider if you’d prefer a non-alcoholic option.
Traditional Christmas Pudding with Brandy Sauce
- Prep Time: 30 minutes (plus overnight soaking)
- Cook Time: 6 hours
- Servings: 8-10
Ingredients:
- 200g raisins
- 200g currants
- 100g sultanas
- 75ml brandy
- 150g suet or butter
- 150g dark muscovado sugar
- 100g fresh breadcrumbs
- 100g plain flour
- 1 tsp mixed spice
- 1 tsp cinnamon
- ½ tsp nutmeg
- 2 large eggs
- 50g chopped nuts (optional)
- For the brandy sauce: 50g butter, 50g sugar, 100ml heavy cream, 2 tbsp brandy
Instructions:
- Soak the dried fruits in brandy overnight.
- Mix together suet, breadcrumbs, sugar, flour, and spices in a large bowl.
- Stir in the soaked fruits, nuts, and eggs until well combined.
- Press into a greased pudding basin and cover with greaseproof paper and foil.
- Steam for 6 hours, topping up the boiling water as needed.
- Cool completely and store in a cool, dry place.
- Reheat by steaming for 2 hours before serving with warm brandy sauce.
I hope your Christmas pudding becomes a beloved tradition in your home too! Let me know how it turns out in the comments, or share your festive photos with #TheKitchensAid. Here’s to making sweet holiday memories, one pudding at a time!
