Classic British Christmas Pudding

christmas pudding recipe — ingredients

• 450g dried mixed fruit (sultanas, currants, raisins)
• 75g mixed candied peel, chopped
• 150g dark brown sugar
• 100g fresh white breadcrumbs
• 200g suet or vegetarian suet
• 125g plain flour (swap for GF flour if needed)
• 3 large eggs
• 1 tsp ground cinnamon, 1/2 tsp nutmeg, 1 tsp mixed spice
• 2 tbsp black treacle or molasses
• 150ml brandy or dark rum (plus extra for flaming)
• Zest of 1 orange and 1 lemon
• Optional: 50g chopped nuts (almonds or walnuts)
• Pinch of salt

Equipment

• 1.5–2 pint pudding basin (or smaller for individual puddings)
• Large deep pan for steaming or a dedicated steamer
• Pudding cloth or heavy-duty foil and baking paper
• Kitchen scales and a large mixing bowl

Method

1. Soak the fruit: Place the mixed fruit and candied peel in a bowl and pour over the brandy or rum. Cover and leave to soak overnight (or at least 6–8 hours).
2. Combine dry ingredients: In a large bowl mix the flour, breadcrumbs, dark brown sugar, spices and a pinch of salt.
3. Fold in suet and extras: Stir the suet (or vegetarian suet), orange and lemon zest and any chopped nuts into the dry mix.
4. Add wet ingredients: Beat the eggs with the treacle and fold into the dry mix, then add the soaked fruit and any remaining alcohol. Mix until evenly combined — the mixture should be moist but hold shape.
5. Transfer to basin: Spoon into a well-greased pudding basin, leaving at least 2.5cm (1 inch) gap at the top — don’t overfill.
6. Cover securely: Cover with a double layer of parchment and foil or a tied pudding cloth, making a pleat to allow expansion.
7. Steam: Place in a deep pan with a trivet and simmer gently. Steam for 6–8 hours for a 1.5–2 pint pudding (smaller puddings 2–3 hours). Top up water as needed — keep it at a gentle simmer. Test doneness with a skewer; it should come out clean.
8. Cool and mature: Remove, cool, then replace cover and store in a cool place to mature for at least 2 weeks (longer for richer flavour). Refeed with a tablespoon of brandy every week if desired.
9. Reheat before serving: To serve, steam for 2 hours (for full-size) until heated through. For a showstopper, warm a little brandy, pour over the pudding and flambé carefully — see safety tips below.

Nutrition estimate (per serving)

Approx. 420–480 kcal; 12g fat; 60g carbs; 4g protein. (Estimate only.)

Pro tips

– Make ahead: Prepare and mature for a minimum of 2 weeks for best flavour. – Avoid overfilling the basin — allow space for expansion. – If steaming for long periods, check and top up the water every hour. – Safe flambéing: warm the brandy (do not boil), remove pan from heat, ignite with a long lighter, and keep a fire extinguisher handy.

Serving ideas

• Serve hot with brandy butter (hard sauce), warm custard, or pouring cream.
• Vanilla ice cream or a drizzle of warmed treacle adds extra richness.
• Garnish with holly and a dusting of powdered sugar for a festive finish.