Christmas pudding is more than just a dessert, it is a tradition that brings warmth, nostalgia, and a sense of celebration to the holiday table. Rich, fragrant, and deeply comforting, this classic dish has been a centerpiece of Christmas feasts for generations, symbolizing togetherness and the joy of sharing something special with loved ones.
The best Christmas pudding starts with quality ingredients and patience. Dried fruits like raisins, currants, and sultanas form the heart of the pudding, soaking up flavors and creating its signature dense texture. These fruits are often mixed with candied lemon peel, chopped nuts, warming spices like cinnamon, nutmeg, and cloves, and a touch of citrus zest for brightness. What truly sets a great pudding apart is the careful balance of sweetness and spice, where no single flavor overpowers the others.
Traditionally, Christmas pudding is enriched with suet or butter, breadcrumbs, and eggs, giving it structure and richness. A generous splash of dark rum, brandy, or stout adds depth and complexity, while also helping the pudding mature beautifully over time. Many families prepare their pudding weeks in advance, allowing the flavors to develop slowly and intensify as Christmas approaches. This process turns the pudding into something truly special, infused with anticipation and care.
Cooking the pudding is an act of patience in itself. Slow steaming ensures a moist, tender result and allows all the ingredients to meld into one harmonious whole. Once cooked, the pudding is left to rest, then reheated on Christmas Day, filling the kitchen with a comforting aroma that instantly signals the holidays have arrived.
Serving Christmas pudding is often a moment of ceremony. Warmed through and turned out onto a plate, it is traditionally drizzled with brandy and carefully set alight, creating a brief but magical flame. Finished with a dollop of brandy butter, custard, or lightly whipped cream, each bite is rich, festive, and deeply satisfying.
The best Christmas pudding is not just about taste, it is about tradition, time, and the memories created around the table. It is a dessert that tells a story, one spoonful at a time.
Ingredients
- 200 g raisins preferably a mix of light and dark
- 200 g currants
- 100 g sultanas
- 100 g mixed peel
- 50 g glace cherries chopped
- 150 g suet shredded
- 150 g breadcrumbs
- 100 g brown sugar dark
- 75 g plain flour sifted
- 1 tsp mixed spice
- 1 tsp cinnamon ground
- 1 tsp nutmeg freshly grated
- 1 zest of lemon finely grated
- 1 zest of orange finely grated
- 2 eggs large
- 2 tbsp brandy or rum
- 200 ml stout
- 50 ml milk
Instructions
- In a large bowl, mix together the raisins, currants, sultanas, mixed peel, and chopped glace cherries.
- Add the shredded suet, breadcrumbs, brown sugar, sifted flour, mixed spice, cinnamon, nutmeg, lemon zest, and orange zest. Stir well to combine.
- In another bowl, beat the eggs and add the brandy, stout, and milk. Pour this mixture into the dry ingredients.
- Stir thoroughly to mix all the ingredients together, ensuring everything is well combined.
- Spoon the mixture into a well-greased pudding basin, pressing it down firmly. Cover with a double layer of parchment paper and a layer of foil, securing with kitchen string.
- Steam the pudding for about 6 hours, checking the water level occasionally and topping up with boiling water as needed.
- Once steamed, allow the pudding to cool before storing in a cool, dry place. To serve, steam again for 2 hours and serve with brandy butter or cream.
Nutrition
