Christmas pudding is a classic holiday dessert steeped in tradition and bursting with rich, festive flavors. This Christmas Pudding Recipe is perfect to make ahead, allowing the deep, fruity aromas to develop as it rests—something I find truly magical when the holiday season rolls around.
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In the Kitchen
This Christmas Pudding Recipe is a cozy ritual that fills your kitchen with warm, spicy scents and that unmistakable festive spirit. You’ll enjoy the slow-steaming process that transforms humble ingredients into a luscious, deep-flavored pudding.
- Juicy and Tender Every Time: The combination of grated apple and carrot keeps the pudding moist and perfectly tender.
- Golden, Satisfying Finish: Steaming the pudding creates a beautifully soft yet structured texture that feels just right on the plate.
- Simple Ingredients, Big Impact: Using classic dried fruits, spices, and a splash of brandy makes this a delightfully rich treat without any fuss.
- Weeknight to Weekend Ready: Prepare it well before Christmas, then steam it again for that fresh-from-the-kitchen feeling on the day.
Ingredients at a Glance
Gathering fresh, quality ingredients sets you up for success in this Christmas Pudding Recipe. Opting for fresh spices and ripe fruits really elevates the final result.
- Suet or grated butter: Suet gives a traditional richness, but grated cold butter works beautifully if you prefer.
- Breadcrumbs: Use fresh, soft breadcrumbs for a tender crumb.
- Mixed dried fruits (raisins, currants, mixed peel): Look for plump, moist fruits for the best texture.
- Apple and carrot: Freshly grated to add natural sweetness and moisture.
- Spices (mixed spice, cinnamon, nutmeg): Ground fresh for the deepest aroma.
- Dark beer or stout: Adds depth and slight bitterness balancing the sweetness.
- Brandy: The secret to that lush, warming finish.
- Eggs: Beat well to bind everything together.
Heads-Up: Exact measurements and details are all in the printable recipe card waiting for you at the bottom.
How to Make Christmas Pudding Recipe
Step 1 — Mix the Fruity Base and Dry Ingredients
Start by combining suet, breadcrumbs, brown sugar, and flour in a large bowl. You’ll instantly notice the lovely nutty scent from the brown sugar. Next, stir in the raisins, currants, mixed peel, along with the freshly grated apple and carrot. These add moisture and a subtle, sweet freshness texture that’s so comforting when steamed.
Step 2 — Spice Things Up
Sprinkle in mixed spice, cinnamon, and nutmeg. Give everything a good stir so the spices distribute evenly, filling your kitchen with that classic holiday fragrance—you might find yourself sneaking a taste! This layering of warm spices is what truly makes the pudding sing.
Step 3 — Add Wet Ingredients and Combine
Beat the eggs lightly and pour them into your mixture along with the dark beer (or stout) and brandy. The brandy adds a lovely boozy kick and helps preserve the pudding. Stir until everything is fully combined—don’t worry if the mix looks thick, that’s just right.
Step 4 — Prepare and Fill the Pudding Basin
Grease your pudding basin thoroughly to make unmolding easier later. Spoon the mixture in, pressing down firmly with the back of the spoon but without compacting it too much. This helps the pudding hold its shape while steaming.
Step 5 — Cover and Steam the Pudding
Cover the basin with a double layer of greaseproof paper and a layer of foil, securing tightly with string. This seal keeps steam inside and ensures the pudding cooks evenly. Steam it gently for 6 hours, topping up the water as needed—this slow cooking brings the flavors together beautifully.
Step 6 — Rest and Store Until Christmas
Once steamed, let the pudding cool completely. Replace the paper and foil with fresh ones, then tuck it away in a cool, dark place. This resting period allows the flavors to mingle and improve, which is one of my favorite things about making Christmas puddings ahead.
Step 7 — Final Steaming Before Serving
On Christmas Day, steam the pudding again for about 2 hours to heat it through and refresh its moistness. The aroma while it’s steaming is absolutely irresistible, making the wait well worth it!
Things to Remember
Mastering this Christmas Pudding Recipe is easier than you might think when you keep a few key tips in mind. These small insights can help prevent common issues and make your pudding the star of your holiday table.
- Doneness Cue: A properly steamed pudding feels firm to the touch but still springy when poked gently — no loose batter should remain.
- Temperature Trick: Keep your steaming water at a gentle simmer rather than a rolling boil to avoid drying out the pudding.
- Make-Ahead Move: Prepare and steam your pudding well in advance—ideally weeks ahead—to let the flavors mature beautifully.
- Common Pitfall: Don’t skip covering the basin tightly; steam escapes quickly if the cover isn’t snug, leading to a dry pudding.
Ways to Serve It
Finishing Touches
I always love serving Christmas pudding with a generous dollop of brandy butter—it melts into the warm pudding, adding buttery sweetness and a festive boozy edge. Alternatively, custard or thick cream creates a luscious, cooling contrast that balances the pudding’s richness perfectly.
Plays Well With
Try pairing it with simple roasted nuts or a tangy cranberry sauce to add crunch and a hint of tartness. The interplay of textures and flavors keeps each bite interesting and indulgent without being overwhelming.
Simple Plating Upgrades
For a quick festive look, sprinkle with a few holly leaves or dust with a touch of powdered sugar to mimic freshly fallen snow. A warmed serving plate helps keep the pudding cozy throughout your meal.
Make-Ahead & Keeping Fresh
Storing Leftovers
Store any leftover pudding in an airtight container in the fridge. It will keep nicely for up to 5 days while maintaining its moist, tender texture. Before eating, a gentle reheat brings back that freshly steamed charm.
Freezing Tips
This Christmas Pudding Recipe freezes very well. Wrap it tightly in foil and plastic wrap to protect against freezer burn, then thaw overnight in the fridge before reheating. Freezing may mellow the spices slightly but won't affect the rich, fruity flavor you love.
Reheating Christmas Pudding Recipe Without Drying Out
To reheat without drying, steam the pudding gently in its basin for 1-2 hours. If you’re short on time, wrap slices in damp kitchen paper and microwave on medium power in short bursts, checking moisture levels frequently. Avoid high heat that can toughen the texture.
Frequently Asked Questions
Absolutely! This is one of the best things about this recipe. Make it weeks in advance and store it in a cool place; the flavors will only deepen over time.
While 6 hours is ideal for a fully cooked pudding, if you’re pressed for time, steaming a bit longer at a lower heat will still yield good results. Just keep an eye on water levels!
Definitely. Brandy is traditional, but dark rum or whiskey are excellent alternatives that enhance the richness.
Reheat gently and serve with brandy butter or a dollop of cream. You can also repurpose it in warm trifles or puddings for an indulgent twist.
Final Thoughts
Making Christmas pudding is a wonderful way to connect with holiday traditions and enjoy a truly special dessert that matures with time. I love how this recipe turns simple pantry staples into a regal finale for any festive meal. Give yourself the gift of early prep—and then sit back and enjoy all the compliments when you bring this to the table. You’ll find that once you’ve nailed this Christmas Pudding Recipe, it becomes a beloved yearly ritual.
PrintFull Printable Recipe
Christmas Pudding Recipe
A traditional Christmas Pudding recipe rich with dried fruits, spices, and brandy, steamed to perfection and aged for enhanced flavor. Perfect for holiday celebrations and served with brandy butter, custard, or cream.
- Total Time: 8 hours 30 minutes
- Yield: 1 pudding
Ingredients
Dry Ingredients
- 1 cup suet (or grated butter)
- 1 cup breadcrumbs
- 1 cup brown sugar
- 1 cup flour
- 1 cup raisins
- 1 cup currants
- 1 cup mixed peel
- 1 teaspoon mixed spice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Fresh Ingredients
- 1 apple, grated
- 1 carrot, grated
- 4 eggs, beaten
Liquids
- ½ cup dark beer or stout
- ½ cup brandy
Instructions
- Combine Dry Ingredients: In a large mixing bowl, combine the suet, breadcrumbs, brown sugar, and flour thoroughly to form the base mixture.
- Add Fruits and Vegetables: Mix in the raisins, currants, mixed peel, grated apple, and grated carrot ensuring an even distribution throughout the mixture.
- Incorporate Spices: Stir in the mixed spice, ground cinnamon, and ground nutmeg to infuse the pudding with traditional holiday flavors.
- Add Wet Ingredients: Pour in the beaten eggs, dark beer or stout, and brandy. Mix everything thoroughly until well combined into a thick batter.
- Prepare Pudding Basin: Grease a pudding basin and spoon the mixture inside, pressing down firmly to eliminate air pockets and create a compact pudding.
- Cover and Secure: Cover the basin with a double layer of greaseproof paper and a layer of foil; secure tightly with string to protect the pudding during steaming.
- Steam the Pudding: Place the pudding basin in a steamer and steam for 6 hours, maintaining the water level throughout to ensure even cooking.
- Cool and Store: Allow the pudding to cool completely, then replace the paper and foil covers. Store it in a cool, dark place to mature and develop flavors until Christmas Day.
- Final Steam on Serving Day: On Christmas Day, steam the pudding again for 2 hours to reheat and refresh before serving.
- Serve: Serve warm with brandy butter, custard, or cream for a classic festive dessert experience.
Notes
- Steaming times may vary slightly depending on the size of your pudding basin.
- Substitute suet with grated cold butter for a vegetarian version.
- Ensure the pudding basin is well sealed to prevent water from entering during steaming.
- The pudding can be made several weeks in advance to allow flavors to mature.
- Use a large pot with a tight-fitting lid for steaming and monitor the water level closely.
- For added moisture, baste the pudding occasionally with extra brandy or stout during steaming.
- Prep Time: 30 minutes
- Cook Time: 6 hours steaming plus 2 hours steaming on serving day
- Category: Dessert
- Method: Steaming
- Cuisine: British
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