Classic Christmas Pudding Recipe
Christmas wouldn’t be complete without a traditional Christmas pudding, a rich, fruity, and spiced dessert that’s been a festive favourite in Britain for centuries. This classic Christmas pudding recipe is packed with dried fruits, warming spices, and a splash of brandy, making it the perfect centrepiece for your Christmas Day feast. Whether you're a seasoned baker or trying your hand at Christmas pudding for the first time, this simple, easy-to-follow recipe will guide you to a perfectly moist and flavourful pudding.
Ingredients:
- 200g raisins
- 200g sultanas
- 150g currants
- 100g dried cranberries
- 100g mixed peel
- 1 apple, peeled, cored, and grated
- 1 orange, zest and juice
- 1 lemon, zest and juice
- 150g dark brown sugar
- 150g suet (vegetarian or traditional)
- 100g plain flour
- 100g fresh breadcrumbs
- 1 tsp mixed spice
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 large eggs
- 100ml brandy (or rum)
- 50ml stout or dark ale
Method:
- In a large mixing bowl, combine the raisins, sultanas, currants, cranberries, and mixed peel.
- Add the grated apple, orange zest, orange juice, lemon zest, and lemon juice. Mix well.
- Pour in the brandy (or rum) and the stout. Stir everything together, cover the bowl with cling film, and leave it to soak overnight, or at least 12 hours.
- In another large bowl, mix the dark brown sugar, suet, plain flour, breadcrumbs, mixed spice, cinnamon, and nutmeg.
- Add the soaked fruit mixture to the dry ingredients.
- Beat the eggs and stir them into the mixture until everything is well combined.
- Grease a 1.2-litre pudding basin with butter.
- Spoon the pudding mixture into the basin, pressing it down lightly.
- Cover with a layer of baking paper and a layer of foil, making a pleat in the centre to allow for expansion. Secure with string around the rim of the basin.
- Place the pudding in a large, deep pan. Add enough boiling water to come halfway up the sides of the basin.
- Cover the pan with a lid and steam the pudding for 6 hours, checking occasionally to top up the water level.
- Once steamed, carefully remove the pudding from the pan and let it cool.
- Replace the baking paper and foil with fresh layers, securing with string again.
- Store in a cool, dark place for at least a month (it can be kept for up to a year).
- When ready to serve, reheat the pudding by steaming it again for 2 hours.
- Serve with brandy butter, cream, or custard.
Frequently Asked Questions About Christmas Pudding
How Long Can You Store a Classic Christmas Pudding?
A well-wrapped, classic Christmas pudding can be stored in a cool, dark place for up to one year. In fact, many say the flavour improves with age. Make sure to replace the baking paper and foil if storing for an extended period.
How Do You Reheat Christmas Pudding?
To reheat, steam the pudding for around 2 hours until piping hot all the way through. Alternatively, you can microwave it in short bursts, but steaming gives the best flavour and texture.
Can You Freeze Christmas Pudding?
Yes, you can freeze Christmas pudding. Wrap it well in cling film and foil, and it will keep in the freezer for up to a year. Defrost thoroughly before reheating.
What Are the Best Sauces to Serve with Christmas Pudding?
Traditional choices include brandy butter, rum sauce, vanilla custard, or fresh cream. You can also try a scoop of vanilla ice cream for a modern twist.
Can I Make Christmas Pudding Alcohol-Free?
Absolutely. Simply replace the brandy and stout with strong black tea, apple juice, or orange juice for a non-alcoholic version.