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Traditional Christmas Pudding Recipe

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4.6 from 4 reviews

Traditional Christmas Pudding is a rich and festive dessert packed with dried fruits, spices, and brandy. Steamed for hours to develop deep flavors and a moist texture, this classic holiday treat is perfect for Christmas celebrations and can be aged or 'fed' with brandy to enhance its taste.

Ingredients

Dry Ingredients

  • 3.25 cups fresh white breadcrumbs (350 grams)
  • 2.75 cups all-purpose flour (350 grams) plus 1.5 tablespoons
  • 1 teaspoon salt
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground cinnamon
  • 1 teaspoon mixed spice or pumpkin pie spice
  • 1.125 cups dark brown sugar (225 grams), packed
  • 1.125 cups granulated sugar (225 grams)
  • 1.75 cups mixed candied peel (175 grams), finely chopped
  • 1.75 cups currants (275 grams)
  • 1.5 cups sultanas or golden raisins (225 grams)
  • 1 lb seedless raisins (450 grams)
  • 1.5 cups chopped almonds (175 grams)

Fresh Ingredients

  • 2 medium Granny Smith apples, peeled and chopped
  • Zest and juice of 1 lemon
  • Zest and juice of 1 orange

Wet Ingredients

  • 3 large eggs
  • 5 oz whole milk
  • 5 tablespoons Brandy plus extra for feeding (can substitute Cointreau)
  • 1.5 cups salted butter (12 oz) or suet

Instructions

  1. Combine Dry Ingredients: In a large stockpot, mix together the breadcrumbs, all-purpose flour, salt, ground ginger, ground nutmeg, ground cinnamon, mixed spice, dark brown sugar, granulated sugar, mixed candied peel, currants, sultanas, seedless raisins, chopped almonds, chopped apples, and the zest and juice of lemon and orange. Use your hands to ensure everything is well combined.
  2. Mix Wet Ingredients: In a separate bowl, whisk the eggs with 5 tablespoons of brandy. Pour this mixture into the dry ingredients and stir with a heavy wooden spoon until evenly combined.
  3. Add Milk and Butter: Stir in the whole milk thoroughly. Add the salted butter and cook the mixture over low heat for 5 to 10 minutes, stirring occasionally until the butter is melted and the ingredients are well blended.
  4. Prepare Pudding Basins: Generously butter your pudding basins or heatproof bowls. Divide the pudding mixture evenly among them and smooth the tops with a butter knife, pressing gently to remove any air pockets.
  5. Cover and Secure: Make a tri-fold pleat in the center of a piece of parchment paper and cover the basins with it. Secure the paper with kitchen twine wrapped twice around the rim and tied tightly, trimming any excess paper.
  6. Steam the Pudding: Place the pudding basins in a large saucepan and fill the pan halfway up the sides with warm water. Bring to a boil, then reduce heat to a gentle simmer and steam for 9 hours. Check the water level every 30-60 minutes, adding more warm water as needed to maintain a gentle bubbling.
  7. Cool and Store: The pudding should turn a deep mahogany brown, almost black, when done. Carefully remove the basins and let them cool completely. Store the puddings in a cool, dry place between 60-70°F.
  8. Feed the Pudding: To enhance flavor, poke holes about 1 inch deep across the pudding surface with a small skewer, then brush 1-2 tablespoons brandy over the top. Wrap tightly and repeat this feeding weekly until Christmas.
  9. Reheat Before Serving: When ready to serve, steam the pudding for 2 to 3 hours to reheat or warm it in the microwave.
  10. Flaming Presentation (Optional): Turn the pudding out onto a heatproof plate. Gently warm 2 to 3 tablespoons of brandy (do not boil), pour it over the pudding, and carefully ignite with a long match. Keep children at a safe distance and allow the flames to extinguish naturally, which takes about 30 to 60 seconds.

Notes

  • Use suet instead of butter if preferred for a more traditional texture.
  • Ensure pudding basins are heatproof and fit inside your steaming pot properly.
  • Maintain water level during steaming to avoid drying out or burning the pudding.
  • Feeding the pudding with brandy weekly intensifies the flavor and improves moisture.
  • The pudding can be made weeks in advance and improves with age.
  • For a gluten-free version, substitute all-purpose flour with gluten-free flour blends.
  • Allow the pudding to cool completely before wrapping for storage to prevent condensation.

Find it online: https://mealsbykate.com/traditional-christmas-pudding-recipe/