There’s something about that fragrant steam and nutty toasted scent drifting from my kitchen when I pulled the lid off our Traditional Christmas Pudding Recipe during testing. On my third try, I noticed the fruit plumped just right, giving a tender bite with a glossy surface beneath the foil. I discovered that resting it a week in the fridge deepens flavors and makes reheating a breeze. This take on my mum’s classic blend of currants, sultanas and cherries has become part of our holiday rituals.
Why You’ll Love Traditional Christmas Pudding Recipe
- Deep, complex flavors from aged brandy and stout melding over time
- A moist, tender crumb with slight chew from mixed dried fruit
- Rich aroma of mixed spice and citrus zest
- A centuries-old British holiday staple passed through generations
A Little Background
When I first tried steaming puddings as a teenager, I was baffled by the long cooking time. Over the years, I’ve learned that six hours of gentle steaming transforms humble pantry staples into a rich, fragrant dessert. This Traditional Christmas Pudding Recipe captures the warmth of holiday kitchens, where every stir feels like a ritual and every aroma reminds me of family gatherings by the fire.
Key Ingredients for Traditional Christmas Pudding Recipe
- Mixed Dried Fruit (675 g total): currants, sultanas, raisins—soaked in brandy for depth; swap for chopped dates if desired
- Plain Flour & Breadcrumbs (200 g each): provide structure and soak up juices; use fresh breadcrumbs from day-old bread
- Mixed Spice & Cinnamon: signature seasonal warmth; adjust cinnamon up to ¾ tsp for extra glow
- Shredded Suet (100 g): gives silkiness and richness; vegetarian suet works well
- Guinness & Brandy: 200 ml stout for body, 100 ml brandy for a boozy lift; try dark rum as a twist
How to Make Traditional Christmas Pudding Recipe
- Place the currants, sultanas, raisins, mixed peel and glacé cherries into a large bowl.
- Sift the flour, baking powder, salt, mixed spice and cinnamon into another bowl. Add the breadcrumbs, sugar and suet; stir until evenly distributed.
- Make a well in the centre of the dry mix. Pour in the beaten eggs, stout, brandy, lemon zest and orange zest.
- Gently fold with a wooden spoon until every speck of fruit is coated and the batter looks glossy.
- Spoon the mixture into a greased 1.2 litre (2 pint) pudding basin, pressing down lightly.
- Cover with a round of parchment paper and a layer of foil; tie firmly around the rim with kitchen string.
- Stand the basin in a steamer or a deep pan; pour in boiling water until it reaches halfway up the side.
- Cover and steam for 6 hours, topping up the water every hour to maintain a gentle simmer. (Cooking note: on batch two I let the water dip too low and the edges dried—now I refill every 45 minutes.)
- Remove from heat; discard the used paper, replace with fresh paper and foil, then allow to cool completely.
- Store in a cool place for up to two weeks before serving, or freeze for up to three months.
- To serve, steam for 2 hours, turn onto a plate, warm a little brandy, pour over and ignite tableside if you wish.
Pro Tips & Troubleshooting
- Technique discovery: I found folding gently preserves fruit shape rather than crushing it.
- If your pudding cracks or dries, check water level and steam at a lower heat.
- Stir in chopped crystallised ginger or orange segments for a zesty twist.
- To halve the recipe, use a 600 ml basin and steam for 4 hours; double in a 2 pint basin for 8 hours.
Storage & Make-Ahead Guide
You can keep the cooled pudding in its basin, wrapped in fresh parchment and foil, in a cool room for up to two weeks. For longer storage, seal tightly and freeze for up to three months—thaw overnight in the fridge before reheating. In one test I wrapped mine tight and stored it for 10 days; the flavours sharpened beautifully. Always re-steam from cold, and discard any paper that touches the pudding before reheating.
Serving Suggestions
Slice thick and serve with warm brandy butter, custard or whipped cream. For a festive breakfast twist, top warm pudding with vanilla yoghurt and toasted almonds. A scoop of cinnamon-spiced ice cream on the side adds a modern flourish.
Frequently Asked Questions
- What is the alcohol content in Christmas pudding? The pudding soaks up spirits during cooking, leaving a warm boozy note—most of the alcohol cooks off, but you retain subtle depth.
- Can I prepare Christmas pudding in advance? Yes, it improves with age: store for up to two weeks (or freeze) before reheating for serving.
- How do I steam a Christmas pudding without a steamer? Use a deep, lidded pan with boiling water halfway up the basin; top up regularly.
- Why is my Christmas pudding too dense? Overmixing can pack air out; fold gently and check flour-to-liquid ratio carefully.
- Can I substitute suet in Christmas pudding? Vegetable suet works well, as does vegan butter cut into small pieces for richness.
- How long can I freeze Christmas pudding? Wrapped tightly, it keeps its best quality for up to three months in the freezer.
Final Thoughts
This Traditional Christmas Pudding Recipe brings warmth and tradition to any holiday table. My favourite way is a thick slice with homemade brandy butter melting over the top. I can’t wait to hear how your version turns out—share your photos and tips below!
More Recipes You’ll Love
- Christmas Gooey Butter Cookies – soft, buttery bites in the spirit of holiday desserts
- Cranberry Sauce Recipe – tart-sweet pairing to cut through the pudding’s richness
- Eggnog Recipe – velvety spiced beverage that enhances festive warmth
- Christmas Appetizer Recipes – savory starters to round out your holiday spread
Traditional Christmas Pudding Recipe
Ingredients
Fruit Soak
- 675 g mixed dried fruit currants, sultanas, raisins, mixed peel, glacé cherries; soaked in brandy
- 100 ml brandy for soaking
Batter
- 200 g plain flour
- 200 g fresh breadcrumbs
- 200 g soft brown sugar
- 0.5 tsp mixed spice
- 0.5 tsp ground cinnamon
- 100 g shredded suet
- 2 eggs lightly beaten
- 200 ml Guinness stout adds body
- 1 lemon zest zest of 1 lemon
- 1 orange zest zest of 1 orange
Instructions
Fruit Soak
- Combine mixed dried fruit and brandy in a bowl, stir to coat evenly.
Dry Mix
- Sift flour, breadcrumbs, sugar, mixed spice and cinnamon into a bowl, then stir in shredded suet.
Make Batter
- Make a well in the dry mix, add beaten eggs, stout and citrus zests, then fold gently until glossy.
Steaming
- Spoon mixture into a greased 1.2 L basin, cover with parchment and foil, and steam for 6 hours, topping up water hourly.
- Allow the pudding to cool, replace the paper, then cool completely before storing.
Serving
- Re-steam for 2 hours from cold, turn onto a plate, warm brandy, pour over and ignite if desired.