DifficultyBeginner

CategoryChefs Choice, Christmas, Desserts

A luxurious steamed dessert made with dried fruits, nuts, breadcrumbs, and spices, infused with brandy, and served with a silky brandy custard sauce.

[cooked-sharing]

Yields8 Servings

Prep Time30 minsCook Time10 hrsTotal Time10 hrs 30 mins

For the Christmas pudding

1 cup raisins

1 cup currants

1 cup chopped dried figs (or dates)

½ cup mixed candied peel

½ cup chopped dried apricots

¾ cup brown sugar

1 cup breadcrumbs (fresh)

1 cup self-rising flour

1 tsp baking powder

1 tsp ground cinnamon

½ tsp ground cloves

½ tsp ground nutmeg

1 cup suet (or grated frozen butter as substitute)

½ cup chopped almonds or walnuts

3 large eggs

½ cup stout beer (like Guinness)

½ cup brandy (plus extra for flaming before serving)

Zest and juice of 1 orange

Zest and juice of 1 lemon

For the brandy sauce

½ cup unsalted butter

½ cup light brown sugar

1 cup heavy cream

3 tbsp brandy

Pinch of salt

Soak the fruit

In a large bowl, combine raisins, currants, figs, candied peel, and apricots.
Add orange juice, lemon juice, stout, and brandy. Mix well.
Cover and let soak overnight (or at least 8 hours).

Make the pudding mixture

Grease a 2-quart (2-liter) pudding basin and line the bottom with parchment paper.
To the soaked fruit, add sugar, breadcrumbs, flour, baking powder, spices, suet, nuts, and citrus zest. Mix well.
Beat in eggs until mixture is thick and well combined.

Steam the pudding

Spoon mixture into the prepared pudding basin, filling to about ¾ full.
Cover top with parchment paper and foil, tying tightly with string.
Place in a large pot with boiling water reaching halfway up the basin.
Cover pot with a lid and steam for 5–6 hours, topping up with hot water as needed.

Resting & reheating

Traditionally, puddings are made weeks ahead, stored in a cool place, and reheated by steaming for 2 hours before serving.
For same-day preparation, let it rest 15–20 minutes after steaming before unmolding.

Make the brandy sauce

Melt butter in a saucepan over medium heat.
Stir in brown sugar and cook until dissolved.
Whisk in cream and bring to a gentle simmer.
Remove from heat and stir in brandy and pinch of salt.

Serve

Turn pudding onto a serving plate.
For a dramatic finish, warm a few tablespoons of brandy, ignite carefully, and pour over pudding just before serving.
Serve slices with warm brandy sauce poured generously on top.

Serving Suggestions

Traditionally served with brandy butter, custard, or whipped cream alongside brandy sauce.
A glass of port wine, mulled wine, or brandy pairs perfectly.

Tips & Variations

Make-ahead: Best prepared at least 1 month in advance to let flavors mature.
Alcohol-free: Replace brandy with apple juice or strong tea.
Texture variation: Add chopped dark chocolate or extra nuts for richness.
Mini version: Steam in small pudding molds for individual servings (reduce steam time to 1 ½–2 hours).

Ingredients