Christmas Just Isn't Christmas Without a Traditional British Pudding (2024)

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Elaine Lemm

Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking.

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Updated on 02/13/24

Tested by

Carrie Parente

Tested byCarrie Parente

Carrie is a freelance food stylist and culinary producer who loves having a table full of guests.

Learn about The Spruce Eats'Editorial Process

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Are There Other Names for Christmas Pudding?

Christmas Pudding originated in medieval England. As the recipe evolved through time, the name evolved along with it. Known initially as Pottage, it has also been called Plum Pudding, Figgy Pudding, and Frumenty. Traditionally, Christmas Pudding is served with a healthy drizzle of thick, delicious brandy sauce, which makes this dessert even more indulgent.

What is Stir-Up Sunday?

This dessert is traditionally made on Stir-up Sunday, the last Sunday before Advent. That's when the Christmas Pudding is assembled, and family members take turns stirring the ingredients together with a wooden spoon while making a wish. Historically, silver sixpence was added to the pudding, granting the finder a year of good luck.

Can I Make This in Advance?

Although the number of ingredients may seem daunting, the recipe will come together quickly if you prep everything beforehand. Christmas pudding is best made well in advance so the ingredients can meld together to develop its memorable, rich, sweet, hearty flavors. Eating the pudding immediately after the first steaming may cause it to collapse.

Tips

Zest before juicing. Be sure to zest your oranges and lemons first before juicing them, not the other way around.
Plan ahead. It goes without saying that you need to plan ahead for this traditional pudding recipe, which requires at least 4 to 5 weeks to mature and mellow.
Make it yourself. If you can't find mixed spice, you can make your own. In a small bowl, combine 1 tablespoon each of ground cinnamon, nutmeg, and allspice, 2 teaspoons ground mace, and 1 teaspoon each of ground cloves, coriander, and ginger.

what you'll need to make this christmas pudding recipe

A Good Microplane

A Large Pyrex Bowl

A Slick Steamer

“I have to be honest, I was not happy about waiting four weeks to try this Christmas Pudding. Putting in all that work (okay, most of it was passive) only to wrap it up and let it sit was tough. Was it worth it? Absolutely. The brandy mellows, the flavors mingle and develop and, after all, it is tradition.” —Carrie Parente

Christmas Just Isn't Christmas Without a Traditional British Pudding (7)

A Note From Our Recipe Tester

Ingredients

1 pound/450 grams (3 to 3 1/2 cups) mixed dried fruit
25 grams (scant 1/2 cup) mixed candied fruit peel, finely chopped
See Also
A Traditional British Christmas Dinner Menu
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
1teaspoon 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

Steps to Make It

Gather the ingredients.
In a large bowl, combine 1 pound/450 grams (3 to 3 1/2 cups) mixed dried fruit, 25 grams (scant 1/2 cup) mixed candied fruit peel, 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, and 1/4 cup brandy. Mix with a wooden spoon until well combined and moist. Cover the bowl with a clean kitchen towel and let sit at room temperature to marinate for 2 hours, preferably overnight.
Grease a pudding basin or Pyrex bowl with softened unsalted butter.
In a very large bowl, stir together 55 grams (1/2 cup) self-rising flour, sifted, 1 1/2 teaspoons ground cinnamon, and 1 teaspoon ground mixed spice. Add 110 grams (about 1 cup) beef or vegetarian suet, shredded, 110 grams (scant 2/3 cup) packed dark brown sugar, 110 grams (about 1 cup) breadcrumbs, and 25 grams (1/4 cup) whole almonds, coarsely chopped, and stir until all the ingredients are well combined. Add the marinated dried fruits and well to combine.
In a small bowl, beat 2 large eggs lightly, then stir quickly into the dry ingredients. The mixture should have a fairly soft consistency.
Spoon the mixture into the greased pudding basin, gently pressing the mixture down with the back of a spoon. Cover with a double layer of greaseproof paper or parchment, then a layer of aluminum foil. Tie securely with string, wrapping it around the basin, then looping over the top and around the bowl again. This will form a handle, which will be useful when removing the pudding from the steamer.
Set a steamer over a saucepan of simmering water, place the pudding in the steamer, cover, and steam until set, about 7 hours. Have extra boiling water on hand and check the water level in the steamer frequently, so it never boils dry. The water should remain at a lively simmer. The pudding is ready when it's slightly puffed and dark brown.
Remove the pudding from the steamer by the handle. Set on a rack until completely cool. Remove the paper, and prick the pudding with a skewer or a fork in several places. Drizzle with a little brandy.
Cover with clean greaseproof paper or parchment and retie with string.
Store in a cool, dry place for at least 4 to 5 weeks until Christmas Day. On Christmas Day, reheat the pudding by steaming it again for about an hour. Slice thinly and enjoy with the brandy sauce, if using.

Storage and Reheating Tips

Store until ready. A Christmas pudding needs to be stored in a cool, dry place and rested, then reheated on Christmas Day.
A second steaming. On Christmas day, reheat the pudding by steaming again for about an hour. Serve with brandysauce, brandy butter, or custard.
Leftover Christmas pudding. Wrap the remaining pudding tightly and refrigerate for up to 1 month, or freeze for up to 6 months.

British Desserts
British Food
Christmas Recipes
Fruit Recipes
European Food

Nutrition Facts (per serving)
318	Calories
12g	Fat
49g	Carbs
4g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 8to 12
Amount per serving
Calories	318
% Daily Value*
Total Fat 12g	16%
Saturated Fat 6g	29%
Cholesterol 40mg	13%
Sodium 146mg	6%
Total Carbohydrate 49g	18%
Dietary Fiber 4g	16%
Total Sugars 32g
Protein 4g
Vitamin C 5mg	23%
Calcium 71mg	5%
Iron 2mg	11%
Potassium 384mg	8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags:

pudding
christmas pudding
dessert
british

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