5. Christmas Pudding
This deeply traditional Christmas Pudding delivers a comforting warmth and complex spice profile that defines the holiday season. Packed with plump, rum-soaked dried fruits like currants and sultanas, this dense, moist pudding is beautifully seasoned with cinnamon, nutmeg, and cloves for an unmistakable festive aroma. Steamed low and slow until deeply flavorful, it achieves a rich, almost cake-like texture that begs to be drenched in a homemade brandy butter sauce or a splash of warm custard before serving. While it requires patience, this pudding actually improves when made several weeks in advance, allowing the intoxicating liquor flavors to fully permeate the mixture.
Ingredients
- 1 cup all-purpose flour
- 1 cup fresh breadcrumbs
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 1 cup mixed dried fruits
- 1/2 cup chopped dried apricots or dates
- 1/4 cup chopped nuts
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1/4 cup brandy
- Zest of 1 orange
- Zest of 1 lemon
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2-3 tablespoons brandy
Directions
Grease a 1.5-quart pudding basin or heatproof bowl and line the bottom with a circle of parchment paper.
In a large bowl, combine the flour, breadcrumbs, brown sugar, cinnamon, nutmeg, allspice, and salt.
Stir in the dried fruits, chopped apricots or dates, and nuts (if using).
In a separate bowl, whisk together the eggs, melted butter, milk, brandy, and citrus zests.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Transfer the mixture to the prepared pudding basin, pressing it down gently.
Cover the top of the basin with a layer of parchment paper and foil, securing tightly with string or a rubber band.
Place the pudding basin in a large pot and add enough boiling water to come halfway up the sides.
Cover the pot with a lid and steam over low heat for 3 hours, checking occasionally to add more boiling water as needed.
Let the pudding cool completely, then store it in a cool, dark place; it can be made up to a month in advance.
To make the brandy butter, beat the softened butter and powdered sugar until fluffy.
Gradually add the brandy, mixing until the butter is smooth.
Frequently Asked Questions
Can I make this Christmas Pudding ahead of time for easier holiday prep?
Absolutely! Christmas pudding benefits greatly from being made in advance. After cooking for 3 hours, allow it to cool completely, then wrap it tightly in parchment paper followed by foil. It can be stored in a cool, dark place for several weeks, or even frozen for up to a year.
What is the best way to reheat or steam my finished Christmas Pudding?
To reheat your cooked pudding, ensure it is securely wrapped in foil and placed in a steamer basket over simmering water. Steam for about 2 to 3 hours until it is thoroughly heated through. Alternatively, you can microwave individual portions briefly if preferred.
What can I substitute for the mixed dried fruits in this Christmas Pudding recipe?
If you don't have mixed dried fruits, you can substitute them with an equal volume of finely chopped dried figs, prunes, or a combination of raisins and currants. Ensure you still incorporate the specified amounts of brown sugar and spices (cinnamon, nutmeg, allspice) for the classic flavor profile.
