Famous Traditional Christmas Pudding: 6 Stps

Have you ever experienced the magical moment when a traditional Christmas pudding is brought to the table, wreathed in blue flames and filling the room with the aroma of spices and brandy? This centuries-old British dessert remains the crowning glory of holiday feasts, combining rich fruits, warming spices, and the distinctive flavor of aged spirits.

Today, I’ll guide you through creating this iconic festive centerpiece along with its perfect companion a velvety brandy sauce that transforms this homemade Christmas pudding, brandy sauce recipe, festive pudding dessert, easy christmas dessert, make-ahead pudding into an unforgettable finale for your Christmas dinner.

Traditional Christmas Pudding with Brandy Sauce – Classic Holiday Dessert

Ingredients List

For the traditional Christmas pudding:

• 1 cup raisins
• 1 cup sultanas
• 1 cup currants
• 1/2 cup mixed candied peel, finely chopped
• 1/2 cup blanched almonds, roughly chopped
• 1 small apple, grated
• Zest and juice of 1 orange and 1 lemon
• 1/4 cup brandy (plus extra for feeding)
• 4 oz shredded suet (or vegetable shortening for vegetarians)
• 1 cup dark brown sugar
• 4 oz breadcrumbs
• 1 cup all-purpose flour
• 1 tsp mixed spice
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 3 large eggs, beaten

For the brandy sauce:

• 1 cup milk
• 1 cup heavy cream
• 1 vanilla pod, split
• 3 egg yolks
• 1/4 cup caster sugar
• 3-4 tbsp brandy

Timing

Prep time: 30 minutes
Initial cooking time: 8 hours
Aging time: 4-8 weeks (optimal for flavor development)
Final reheating: 2 hours
Total active time: Approximately 11 hours

While this may seem extensive, remember that a traditional Christmas pudding is meant to be prepared well ahead of the holiday season—typically on “Stir-up Sunday” (the last Sunday before Advent), allowing family members to stir the mixture while making wishes.

Step-by-Step Instructions

Step 1: Prepare the Fruit Mixture

Combine all dried fruits, candied peel, almonds, grated apple, and citrus zest in a large bowl. Pour over the brandy and orange and lemon juices, stir well, cover, and leave to soak overnight. This critical soaking process allows the fruits to absorb the liquid, becoming plump and flavorful.

Step 2: Mix the Remaining Ingredients

The next day, add suet, brown sugar, breadcrumbs, flour, and spices to the soaked fruit. Mix thoroughly, then incorporate the beaten eggs. The mixture should have a fairly soft consistency that drops from a spoon when shaken.

Step 3: Fill Your Pudding Basin

Grease a 2-pint pudding basin with butter. Fill with the mixture, pressing down firmly. Cover with a double layer of parchment paper and secure with string, then cover with foil, creating a pleat in the center to allow for expansion.

Step 4: Steam the Pudding

Place the basin in a large pot with enough simmering water to come halfway up the sides. Steam for 8 hours, checking occasionally to maintain the water level. The long, slow cooking is essential for developing the pudding’s distinctive dark color and rich flavor.

Step 5: Store and Age

Once cooled, replace the covering with fresh parchment and foil. Store in a cool, dark place. Every two weeks, “feed” the pudding by drizzling with a tablespoon of brandy, allowing it to soak in before rewrapping.

Step 6: Prepare the Brandy Sauce

On Christmas Day, while reheating your pudding for 2 hours, make the brandy sauce. Warm milk and cream with the vanilla pod until nearly boiling. Meanwhile, whisk egg yolks and sugar until pale. Slowly pour the hot milk mixture over the eggs, whisking continuously. Return to a low heat, stirring constantly until thickened. Strain, cool slightly, then stir in brandy to taste.

Nutritional Information

Per serving (assuming 8 servings):

• Calories: 580
• Protein: 7g
• Carbohydrates: 82g
• Fat: 25g
• Fiber: 4g
• Vitamin A: 8% DV
• Vitamin C: 15% DV
• Iron: 15% DV

Healthier Alternatives for the Recipe

For a lighter version, consider these substitutions:

• Replace suet with cold butter or coconut oil
• Use whole wheat breadcrumbs for added fiber
• Reduce sugar by 25% and add a mashed ripe banana for natural sweetness
• For gluten-free diets, substitute gluten-free flour and breadcrumbs
• Vegan option: use plant-based butter and flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg)

Serving Suggestions

Traditionally, present your Christmas pudding aflame by warming 2-3 tablespoons of brandy, igniting it, and pouring over the pudding just before serving. Accompany with:

• A dollop of brandy butter
• Fresh holly for decoration (remove before eating)
• A sprinkle of powdered sugar for a snow-like effect
• Serve with the warm brandy sauce in a separate jug

Common Mistakes to Avoid

• Using fresh breadcrumbs instead of dried (they’ll make the pudding too heavy)
• Overfilling the basin (leave at least an inch at the top for expansion)
• Letting the water boil dry during steaming
• Not aging the pudding (at least 4 weeks develops optimal flavor)
• Adding too much brandy to the sauce at once (it can separate)

Storing Tips for the Recipe

Your traditional Christmas pudding will keep for up to a year in a cool, dark place if properly wrapped. Leftover pudding can be:

• Refrigerated for up to 2 weeks
• Frozen in slices for up to 3 months
• Reheated by steaming individual slices for 20 minutes
• Transformed into Christmas pudding ice cream by mixing crumbled leftovers into softened vanilla ice cream

Conclusion

Creating a traditional Christmas pudding is more than following a recipe—it’s participating in a centuries-old tradition that brings warmth and celebration to the darkest time of year. The time invested in this dessert pays dividends in both flavor and the joy it brings to your holiday table. Why not start your own pudding tradition this year? Your future self will thank you when the festive season arrives!

FAQs

How far in advance should I make my Christmas pudding?
Ideally, make your pudding 4-8 weeks before Christmas. Some families even prepare theirs a year ahead!

Can I use alcohol alternatives in this recipe?
Yes! Apple juice or strong tea make excellent non-alcoholic substitutes for the brandy in both the pudding and sauce.

My pudding seems too dry/moist. How can I fix it?
If too dry, feed with extra brandy. If too moist, steam for an additional 30-60 minutes to help evaporate excess moisture.

Is it safe to flambe the pudding at home?
Yes, but take precautions: use a ladle to heat the brandy, never pour alcohol from the bottle, and keep a lid nearby to extinguish flames if needed.

What’s the significance of the silver coin traditionally hidden in the pudding?
Finding the coin was said to bring wealth in the coming year. Modern versions use sterilized coins or tokens, but be sure to warn guests if you include one!