andrejthechef
UKDessertDessert

Traditional Christmas Pudding

A rich, fruity steamed pudding you make weeks ahead and reheat on the day. The overnight fruit soak does most of the work.

prep
30 min
cook
6 h
total
6 h 30 min
serves
10
level
medium
A traditional Christmas pudding on a plate.

A rich, fruity steamed pudding you make weeks ahead and reheat on the day. The overnight fruit soak does most of the work.

method

  1. Soak: Combine the raisins, currants, cranberries, candied peel, brandy or orange juice, and the citrus zest and juice. Cover and soak overnight.

  2. Mix the brown sugar, breadcrumbs, flour, baking powder, and spices in a separate bowl, then add the suet or grated butter.

  3. Stir the soaked fruit into the dry ingredients, then mix in the beaten eggs.

  4. Spoon into a greased 2-pint pudding basin, pressing down firmly. Cover with parchment and foil, tied with string.

  5. Set the basin in a large pot with boiling water halfway up its sides. Cover and steam for 6 hours, topping up the water as needed.

  6. Cool completely, re-cover with fresh parchment and foil, and store in a cool, dark place until Christmas Day.

  7. On the day, steam for 2 more hours and serve warm with brandy butter, custard, or cream.