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The pudding is re-steamed for 1 hour on Christmas Day to warm through. Slices of the pudding are served on the white marble cooktop with an optional drizzle of brandy sauce, ready to be enjoyed as a festive holiday treat.

British Christmas Pudding

This classic British Christmas pudding is a festive treat made with rich dried fruits, spices, and a hint of brandy, steamed to perfection for a dense, flavorful dessert perfect for holiday celebrations.
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Prep Time 30 minutes
Cook Time 7 hours
Total Time 7 hours 30 minutes
Course Dessert
Cuisine British
Servings 12
Calories 318 kcal

Equipment

  • Large mixing bowl
  • Wooden spoon
  • Pudding basin or Pyrex bowl
  • Small Mixing Bowl
  • Whisk or fork
  • Greaseproof paper or parchment paper
  • Aluminum foil
  • String
  • Steamer and saucepan
  • Cooling rack
  • Skewer or fork

Ingredients
  

  • 1 pound 450 grams or 3 to 3 1/2 cups mixed dried fruit
  • 25 grams scant 1/2 cup mixed candied fruit peel, finely chopped
  • 1 small apple peeled, cored, and finely chopped
  • 1 tablespoon finely grated orange zest
  • 2 tablespoons freshly squeezed orange juice
  • 1/2 tablespoon finely grated lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 cup brandy more as needed
  • Softened unsalted butter for the bowl
  • 55 grams 1/2 cup self-rising flour, sifted
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground mixed spice
  • 110 grams about 1 cup beef or vegetarian suet, shredded
  • 110 grams scant 2/3 cup dark brown sugar, packed
  • 110 grams 1 cup fresh breadcrumbs
  • 25 grams 1/4 cup whole almonds, coarsely chopped
  • 2 large eggs

Instructions
 

  • Marinate Fruits: In a large bowl, mix dried fruit, candied peel, apple, orange and lemon zest, juices, and brandy. Cover and let marinate for at least 2 hours or overnight.
    A large mixing bowl on the white marble cooktop, filled with mixed dried fruits, finely chopped candied peel, diced apple, fresh orange zest and juice, lemon zest and juice, and a splash of brandy. The bowl is covered, letting the ingredients marinate for at least 2 hours or overnight, developing rich flavors.
  • Prepare Basin: Grease a pudding basin with butter.
    A pudding basin on the white marble cooktop, greased with softened butter, ready to hold the pudding mixture and ensure easy release after steaming.
  • Combine Dry Ingredients: In another bowl, mix flour, cinnamon, mixed spice, suet, sugar, breadcrumbs, and almonds. Add the marinated fruits and mix well.
    A mixing bowl on the white marble cooktop containing flour, cinnamon, mixed spice, suet, dark brown sugar, fresh breadcrumbs, and coarsely chopped almonds. The ingredients are thoroughly mixed, creating a spiced, crumbly base for the pudding.
  • Add Eggs: Lightly beat the eggs, then stir into the mixture for a soft consistency.
    The marinated fruits are added to the dry ingredients in the mixing bowl on the white marble cooktop. Lightly beaten eggs are stirred in, forming a soft and rich pudding mixture with a festive aroma.
  • Fill Basin: Spoon the mixture into the greased basin, pressing it down. Cover with greaseproof paper and foil, secure with string, and form a handle.
    The pudding mixture is spooned into the greased basin on the white marble cooktop and pressed down firmly to eliminate air pockets. The basin is covered with greaseproof paper and foil, secured with string, and a makeshift handle is created for easy lifting during the steaming process.
  • Steam Pudding: Place in a steamer over simmering water and steam for 7 hours. Check the water level to maintain a simmer.
    The pudding basin is placed in a steamer over simmering water on the white marble cooktop. The pudding steams gently for 7 hours, with the water level checked periodically to maintain a steady, gentle simmer throughout the steaming.
  • Cool and Store: Remove pudding, cool on a rack, prick with a skewer, and drizzle with brandy. Cover with fresh paper and store in a cool place.
    The steamed pudding rests on a cooling rack on the white marble cooktop as it cools. A skewer pricks the top, allowing a drizzle of brandy to soak in. Fresh paper is applied for storage, and the pudding is placed in a cool area to develop its flavors.
  • Reheat and Serve: On Christmas Day, re-steam for 1 hour, slice, and serve with optional brandy sauce.
    The pudding is re-steamed for 1 hour on Christmas Day to warm through. Slices of the pudding are served on the white marble cooktop with an optional drizzle of brandy sauce, ready to be enjoyed as a festive holiday treat.